Instructions

1. Preheat your oven to 425°F. Line a baking sheet or cast-iron skillet with parchment paper. In a small bowl, combine oat milk and lemon juice, stirring gently. Let this sit for 10-15 minutes to curdle, creating a vegan buttermilk substitute.
2. In a large mixing bowl, whisk together all dry ingredients, except the cranberries if using, until well combined.
3. Pour approximately 200g of the prepared vegan buttermilk into the dry mixture. Use a spatula or your hands to gently mix the dough. The mixture may appear dry and crumbly at first. Add the cranberries and fold them in carefully, be careful not to overmix, as this could make the bread dense.
4. Transfer the dough onto a lightly floured surface. Use your hands to gently squeeze and fold it together until it holds its shape. If the dough feels too wet or sticky, sprinkle in a tablespoon or two of flour and fold it a few times. If it’s too dry or crumbling apart, add a tablespoon of vegan buttermilk and work it into the dough. The texture should remain rustic rather than smooth, as this is a quick bread, not a yeast-based one.
5. Form the dough into a round shape and place it on the prepared baking sheet. Lightly press it down with your hands, keeping in mind that the more you flatten it, the less it will rise. The dough should be about 5 inches wide and 1½ inches tall.
6. Using a sharp knife, cut a cross into the top of the dough, making the cuts a few inches long. Brush the surface with some of the remaining vegan buttermilk to help create a golden crust.
7. Place it in the oven and bake for 15 minutes. Then, reduce the temperature to 350°F and continue baking for another 20-25 minutes. The bread is done when the top is golden brown, a toothpick inserted into the center comes out clean, and the internal temperature reaches 200°F. If the top begins to brown too quickly, cover it loosely with foil. A properly baked loaf should sound hollow when tapped on the bottom.
8. Remove the bread from the oven and transfer it to a cooling rack. Let it rest for at least 30 minutes before slicing. For a softer crust, wrap the warm bread in a clean kitchen towel while it cools. Enjoy your fresh, homemade fast-friendly soda bread!