Stephanie's Vegan Mayo Clinic Whole-Wheat Soda Bread

Prep:30minCook:1h

Serving = 1/2-inch slice. This is a vegan, slightly sweeter version of the original recipe from Mayo Clinic. Original recipe has 1/4 c. millet meal, 1/4 c. flaxseed meal, but I didn't have millet. Substituted 1 T. ground flaxseed/3 T. water for egg whites. Added sugar and raisins.

Updated at: Mon, 25 Mar 2024 16:26:27 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories109.1 kcal (5%)

Total Fat2.6 g (4%)

Carbs19.6 g (8%)

Sugars5.9 g (7%)

Protein3.9 g (8%)

Sodium99.8 mg (5%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 Tground flaxseed

2 cupswhole-wheat flour

1 tspbaking powder

2 tablespoonssugar

½ tspbaking soda

⅛ tspsalt

2 Twheat gluten

½ cupground flaxseed

1 Tcaraway seed

½ craisins

1 ½ cbuttermilk

Instructions

Step 1

Mix 1 T. ground flaxseed with 3 T. water in a small bowl or cup; set aside for 15 minutes.

Step 2

Meanwhile, sift together in a large bowl the flour, baking powder, baking soda, wheat gluten, sugar and salt. Add the 1/2 c. ground flaxseed, caraway seeds and raisins, and mix thoroughly.

Step 3

In a small bowl, mix thoroughly the buttermilk and flaxseed/water mixture.

Step 4

Preheat oven to 350°. Brush interior of 9x5 loaf pan with Magic Pan Release.

Step 5

Pour milk mixture into dry ingredients. Mix thoroughly until all is well-moistened. If dry, add more buttermilk a little at a time.

Step 6

Pour batter into loaf pan and smooth top. Cut 1/4-inch deep slash in the dough, lengthwise.

Step 7

Bake for 60 minutes, inserting skewer into center to check for doneness. Cool thoroughly on rack before slicing.