This vegan soda bread features oats and dairy-free butter for a non-traditional but delicious quick loaf! A bit like a giant fluffy biscuit, soda bread is a great alternative to yeasted breads.
Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
Mix the milk and vinegar together in a small bowl and set aside.
In a larger bowl, stir together the flour, oats, baking soda, and salt until well combined.
Add the butter to the flour mixture. Using your thumbs and fingertips, rub the butter into the flour until the butter has broken into small flat bits and the mixture is coarse and crumbly.
Make a well in the middle of the flour mixture and pour in the milk. Use a rubber spatula or wooden spoon to stir everything until the dough has almost come together, then switch to mixing with your hands.
Dump the dough out onto a lightly floured surface and knead it until smooth, about 30 times. If the dough is sticking, add sprinkles of flour as needed.
Transfer the dough to the prepared baking sheet. Use your hands to quickly and gently form the dough into a flat round disc, about 1 inch (2½ cm) in height. Sprinkle the top of the loaf lightly with flour as needed if sticking.
Using a sharp knife, slash a large X on the top of the loaf, about ¼ inch (½ cm) deep.
Place the loaf in the preheated oven and bake it for 40 to 43 minutes, or until the top is golden.
Remove the bread from the oven and cool on a wire rack for 10 minutes.
Transfer the loaf itself to the wire rack and cool completely before slicing. Serve with butter or with butter and jam.