Possibly the easiest bread ever? No kneading, no proving and cooks in half an hour! This is because soda bread is made without yeast: the bicarbonate of soda reacts with lactic acid – usually through adding buttermilk or yogurt – to form little pockets of carbon dioxide to give that ‘bready’ effect. I thought I would make a vegan, gluten free version and take it one step further by adding mashed parsnip to give a subtly sweet and earthy vibe. It works!
Trim your parsnips accordingly so they match the weight of the flour, this ensures that they do not take over – especially if, like me, they are not your favourite veg. I mash them in a food processor and continue to make the rest of the dough in there but you can mix everything by hand. If you need to add any more liquid to the parsnips while you are mashing them, use some of the 200 ml of water.
Ingredients (fills a 21cm x 11cm loaf tin)
400g buckwheat flour
200 ml water
2 tsps apple cider vinegar
1 tsp bicarbonate of soda
1 tbsp oil
Preheat oven 180 fan/200 conventional
- Trim the parsnips (remove the stalk and fibrous tip) and cut into smaller pieces. Boil for about 10 minutes until very soft.
Mash until smooth.
- Mix in the olive oil, vinegar and salt before the flour and bicarbonate of soda – if you are using a food processor to do the hard work, use the ‘pulse’ button. You will end up with a wet, super sticky dough.
- Transfer (dollop) it into a well-oiled baking tin as best you can – using your hands is inevitable. Smooth the top over.
- Bake for 30-35 minutes until the loaf turns a pale brown. Turn it out of the tin; it should sound slightly hollow when you tap the base.