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Homemade Kale Soda Bread Recipe

Name: Homemade Kale Soda Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 1 1/2 cups (352g) soy milk; 1 1/2 tbsp (23g) fresh squeezed lemon juice; 2 cups (66g) packed torn kale, tough stems removed (~4-6 stalks); 2 1/2 cups (335g) all purpose flour; 1 cup (140g) whole wheat flour; 1 tbsp (12g) sugar; 1 1/4 tsp (7g) baking soda; 1 tsp (6g) salt; 2 tbsp (28g) vegan butter

The Curious Chickpea

This homemade kale soda bread is soft and tender on the inside with a beautiful green hue that's 100% natural and from the kale!

Ingredients

1 1/2 cups (352g) soy milk

1 1/2 tbsp (23g) fresh squeezed lemon juice

2 cups (66g) packed torn kale, tough stems removed (~4-6 stalks)

2 1/2 cups (335g) all purpose flour

1 cup (140g) whole wheat flour

1 tbsp (12g) sugar

1 1/4 tsp (7g) baking soda

1 tsp (6g) salt

2 tbsp (28g) vegan butter

Method

Preheat the oven to 375 ºF. If baking in a dutch oven and/or on a baking stone, put that in the oven to preheat.

Measure out the soy milk and pour in the lemon juice. Set aside for 5-10 minutes to clabber and make homemade buttermilk.

Wash your kale thoroughly, then add it to a pot and just barely cover with water. Add 1/2 teaspoon of salt to the water. Bring to a boil and let boil for about 5 minutes, or until the kale is tender. Drain and cover with ice and cold water.

When the kale is cool enough to handle, drain the ice water and squeeze the kale dry. Add to a blender along with about half of the buttermilk and blend until fairly smooth. Some pieces of kale are ok.

In a large mixing bowl combine the all purpose and whole wheat flour, sugar, baking soda, and salt. Add the vegan butter and with your hands rub it into the dry mixture until crumbly.

Add the kale buttermilk mixture and any remaining buttermilk and mix the dough together with a wooden spoon. Once shaggy and combined, turn onto a clean and floured surface and knead a couple of times to bring together. Add more flour if the dough is too sticky. Shape into a round dough ball, about 2" tall.

Place the shaped dough onto a piece of parchment paper for easy transfer (optional), and cut an X into the top of the dough with a serrated knife or bread lame. Then move the dough into the warmed dutch oven, a cast iron skillet, or directly onto a baking stone or baking sheet.

Bake for 35-40 minutes, or until the outside is lightly browned and the internal temperature reaches 190 ºF (test temperature from bottom of loaf). If baking in a preheated dutch oven, cover for the first 25 minutes of baking time, then uncover for the next 10-15 minutes.

Let cool on a cooling rack for at least 20 minutes before slicing into!

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