Blueberry Soda Bread for all my raisin h@ters
A recent spin on my unique Irish Soda Bread recipe
The identical recipe I utilized in my bakery now has blueberries in it!
At all times fats free and no sugar added
Blueberry Soda Bread is really easy to make and it’s prepared in nearly an hour!
Saint Patrick’s Day launched Soda Bread season within the bakery
And we’d make them on a regular basis by Easter!
WATCH THE ORIGINAL IRISH SODA BREAD HERE
Blueberry Soda Bread
Simple & scrumptious no yeast bread produced from just some substances that I’m positive you have already got! After all for the normal Irish Soda bread merely use raisins as a substitute of blueberries!
Substances
- 4 cup All Function Flour (500g)
- 1 teaspoon Salt (6g)
- 2 teaspoon Baking Soda
- 1½ cup Plant Milk (355ml)
- 1 Tbs Apple Cider Vinegar (15ml)
- 2 cups Contemporary or Frozen Blueberries
Directions
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Preheat the oven to 400℉
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Mix the apple cider vinegar with the plant milk
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In a big mixing bowl the flour, baking soda & salt together with the blueberries toss to mix.
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Add plant milk & work this dough by hand to a really tender, sticky mass. It is like making a jumbo biscuit
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Prove onto a flippantly floured work floor to knead it gently right into a disc (or divide it into 2 in case you are making smaller loaves). You will have so as to add a pair tablespoons extra flour to get it “much less sticky”
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Place the loaves onto a sheet pan with parchment paper & reduce an X within the tops of the dough
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Mud with slightly extra flour & bake instantly in preheated 400° F oven
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Bake for quarter-hour at 400°F then flip the oven right down to 350°F & bake for one more 15 min Now flip the oven right down to 300℉ for the remaining time approx extra half-hour or when the inner temperature of the bread is 200°F on an prompt learn thermometer
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Cool fully earlier than slicing
Video
Notes
Storage: Retailer bread in an hermetic container at room temperature for as much as 1 week
