Updated: Jun 5
Want to join me in making Kale Soda Bread? Don’t be scared off by the word “bread!” This recipe has 7 ingredients, and takes less than an hour from start to finish. No yeast and no kneading involved! It’s a great way to use up a bunch of wilted kale and get some veggies into your kids. And most importantly, it’s absolutely delicious and eating this beautiful, bright green bread is so fun! Grab your ingredients if you want to bake along with me by watching this video here
. - 2/3 cup (300mL) milk or 1/4 cup oats and 2/3 cup water - 1 bunch of kale washed and dried (about 150g) - 1 tbsp vinegar or lemon juice - 3 1/4 cup all purpose flour (400g) plus more for dusting - 2 tsp mixed spice such as oregano, thyme or basil (I used 3/4 tsp oregano and 3/4 tsp thyme) - 1 tsp baking soda - 1 tsp sea salt - 1 tsp sugar (optional) 1. Heat your oven to 400F/200C 2. Add the milk to a blender. I usually just make the milk for the recipe in my blender, so I added 1/4 cup oats and 2/3 cup water and blended on high for 1-2 minutes. You could also do 2 tbsp cashews with 2/3 cup water. No need to strain this milk! 3. Tear or cut your kale into a few big pieces and drop it into the blender with the milk. Blend until the kale is completely puréed. Add the vinegar or lemon juice. 4. Mix the remaining dry ingredients in a bowl then add the kale mixture and stir until a sticky dough forms. 5. Lightly flour your baking pan and then plop your bread dough onto it. Flour your hands and use them form a dome shaped loaf. Flatten slightly. It will rise quite a bit! 6. Cut a deep cross across the top with a knife and sprinkle with a bit of flour. 7. Bake for 30 minutes (mine took 34 minutes). The top should be slightly golden and when you tap on the bottom of the loaf, it should sound hollow. (See note)* 8. Allow to cool then slice and enjoy with some delicious plant-based butter like Miyokos.
This bread is best the day that it is made, but if you still have some the next day, it toasts beautifully! *Note: In the video, I commented that the loaf still had a fair amount of moisture and maybe could have stayed in the oven an additional 8 minutes. I retract that statement! if I had allowed my loaf to cool all of the way, before slicing I think it would have been just fine, but I got impatient. No regrets - it was delicious! Once it had cooled completely, I felt like the texture was spot on and that it was baked pretty perfectly.
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