PP Petite Soda Bread

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 servings
Prep Time:  15 minutes
Cook Time:  25 to 30 minutes



  • 1/2 c plus 1 T filtered or spring water, plus more as needed
  • 1/2 c nondairy milk
  • 2 t freshly squeezed lemon juice
  • 2 c plus 4 t whole wheat flour
  • 1 t baking soda
  • 1/4 t sea salt
  • 1/4 c dried cranberries
  • 1/4 c raisins


  1. Preheat the oven to 450 degrees F.
  2. Line a pizza pan with unbleached parchment paper.
  3. 5 to 10 minutes to make a light vegan "buttermilk"; putthe water, nondairy milk and lemon juice in a small bowl and stir to combine. Let the mixture stand for 5 to 10 minutes to make a light vegan “buttermilk.” 
  4. Meanwhile, put 2 c of the flour, baking soda and salt in a large bowl and stir with a dry whisk to combine.
  5. Pour the "buttermilk" into the dry mixture and stir with a large spoon to combine, forming a soft dough.
  6. Gently fold in the cranberries and raisins.  Do not over mix.
  7. Turn the dough out onto a surface dusted with 3 t of flour.  
  8. Lightly knead for 30 seconds or so.  Avoid overworking the dough.
  9. Shape the dough into a round disk-shaped loaf and gently place it on the prepared pan.
  10. Sprinkle the remaining 1 t of flour over the top of the load.  
  11. Cut a deep "X" in the top with a sharp knife.
  12. Bake for 10 minutes.  Decrease the oven temperature to 400 degrees F. and bake for another 25 to 30  minutes, or until the top is firm and crusty.
  13. Put the bread on a wire rack to cool for 10 to 15 minutes before slicing.
  14. Serve warm. 

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
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