Preheat oven to 425°F. Stiff flour in a large bowl. Then add baking soda followed by sea salt. Lightly mix together.
Add 1 teaspoon of apple cider vinegar to milk and mix well. This makes your vegan buttermilk. Pour in your buttermilk into the bowl with the flour. Mix everything together in a bowl.
Once everything is combine start kneading your dough. If dough is to wet, add a little more flour. If dough is to dry, add a little more milk. NO NEED TO OVER KNEAD YOUR DOUGH. Just enough to form a ball.
Once you have a dough, lightly greased your cast iron or sheet pan and place dough in pan. Cover the entire pan in aluminum foil and bake for 30 minutes. Once 30 minutes elapsed, take aluminum foil off dish and bake for an additional 10-15 minutes. Serve with your choice of soup like my vegan cream of mushroom soup, vegan white bean soup, or vegan white bean chili.
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Notes
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SPELT FLOUR: You can use any flour you have on hand. Keep in mind spelt flour is higher in protein so with regular flour, you will need to recalculate those macros.
PLANT BASED MILK: Unless you desire a sweet soda bread, use an unflavored vegan milk that is also unsweetened. Also choose a plant based milk that has protein and some fat content for a moist bread. My Hemp Seed Sea Moss milk is perfect for this recipe!
APPLE CIDER VINEGAR: Do NOT skip this ingredient. You need some type of acid to mix with your vegan milk to make buttermilk. You can also use lemon or lime juice.
NOT A DR. SEBI RECIPE: Keep in mind this is not intended to be a Dr. Sebi "Alkaline" vegan recipe. If you substitute ingredients, you do so at your own risk.
USING A SCALE: Weighing your flour in the grams listed (once you click the metric button) will be more accurate than using cups. If you do use cups, make sure the flour is leveled.