Irish Soda Bread

Ingredients

2 cups soy milk
10 deglet dates
2 tablespoons apple cider vinegar
4 cups whole wheat pastry flour
1 teaspoon baking soda
1 tablespoon caraway seeds
1 cup raisins

Method

Blend the soy milk and dates until smooth. Add the apple cider vinegar and blend for just a few seconds. Set aside for 10 minutes to allow the apple cider vinegar to "curdle" the milk.

Combine the flour, baking soda, caraway seeds, and raisins in a mixing bowl and whisk together.

Pour the wet blender ingredients into the dry and mix until you have a sticky dough.

Knead the dough, adding additional flour as needed to maintain a doughy texture. Once it is well-combined, form it into a nice ball and plop it into an 8 cup small, round, glass baking dish, no liner needed.

Place a steamer basket or trivet into a 6 or 8 quart pressure cooker with one cup of water beneath. Place the glass dish on the trivet and cover with a round piece of loose fitting parchment or tin foil to keep condensation off the top of the loaf.

Set the pressure cooker to high pressure for 45 minutes, natural release. Remove and allow to cool thoroughly before slicing.