To make the dairy-free buttermilk for this recipe, I recommend signing up for the Silk Newsletter. In addition to recipes, they regularly send out coupons for the unsweetened milk beverage. Also, note that white-wheat flour is whole grain, it's just milled from a lighter grain than hard red wheat.
Author: Alisa Fleming
Serves: 6 to 8 servings
Ingredients
1¾ cups white-wheat flour
2 tablespoons wheat bran
2 tablespoons + 1 teaspoon rolled oats, divided
1 tablespoon coconut sugar or brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1½ tablespoons grapeseed, rice bran or coconut oil
Preheat your oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper.
Place the flour, bran, 2 tablespoons oats, sugar, baking soda, and salt in a mixing bowl and whisk to combine. Add the oil (solid or liquid) and whisk until well distributed and a coarse meal forms. Break up any sizable clumps.
Place the vinegar in a measuring cup and add enough milk beverage to make 1 cup. Pour into the flour mixture and stir until a soft, slightly sticky dough forms.
Dump the dough out onto your prepared baking sheet and with damp hands, shape it into a round. Cut an "x" across the top of the loaf (about ½-inch deep) and sprinkle the loaf with the remaining 1 teaspoon oats.
Bake the loaf for 30 to 35 minutes, or until lightly browned.
Notes
Mini Loaf Option: To make mini loaves, grease two mini loaf pans and flour the bottoms of the pans (double the recipe if using a four-well mini-loaf pan). Divide the dough in two (or four if making a double batch) and with damp hands, gently press it into the prepared loaf tins . Bake at 425ºF for 20 to 25 minutes, or until lightly browned on top. Let cool for 10 minutes before carefully removing to a wire rack.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/brown-soda-bread