Multi-Grain Irish Soda Bread – a delicious recipe with Milk, Ground Multigrain Cereal, Apple Cider Vinegar, Butter, Pastry Flour, Whole Wheat Pastry Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Use organic ingredients whenever possible.", "Preheat your oven to 425 F.", "Put the rice milk in a large bowl. Stir the multi-grain cereal into the rice milk. Stir the apple cider vinegar into the rice milk, drizzle the melted butter over top and set aside for 20 minutes.", "In another large bowl whisk together the flours, baking soda and salt. Pour the wet ingredients into the dry ones and stir,", "Lightly flour a work surface and remove the dough from the bowl. Knead the dough once or twice just to form a nice ball. The dough will be sticky.", "Grease a 7"" pot or baking dish (a larger pot will make a flatter bread). Put the dough in the pot. Cut a cross in the top of the dough. Cover the pot and bake for 30 minutes.", "Remove the top of the pot and lower the oven temp to 350 F. Bake for another 15-20 minutes until nice and brown. When done, the bread should sound hollow when tapped. Remove pot from oven.", "Let the bread cool in the pan for 10 minutes before removing it. Then let the bread cool for an hour before cutting it."]
820
kcal
Calories
5
g
Fat
170
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 14 ounces, fluid Rice Milk Or Other Non Dairy Milk, 3/4 cups Ground Multigrain Cereal Mix, 2 teaspoons Apple Cider Vinegar, 1 Tablespoon Earth Balance Butter Substitute, Melted, and more.
Yes, Multi-Grain Irish Soda Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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