Classic Irish Rye Soda Bread

Heat oven to 400°

In a large mixing bowl add the coconut milk and white wine vinegar together and set aside to curdle.

In a large mixing bowl add all of the dry ingredients. Add the dark rye flour, organic white all-purpose flour, baking soda, caraway seeds and sea salt and stir it together really well. Make a well in the middle of the flour to pour your wet mixture into it when it is ready. Set this bowl aside.

Melt your butter in the microwave and then pour it into the large bowl of curdled coconut milk. Mix together and then pour it into the well hole that was created in the dry ingredient bowl.

Stir all the ingredients together with a large spoon. When the ingredients clump together you can then use your hands. Make sure to add flour to your hands to keep your hands from sticking to the dough. Add extra flour to the soda bread or surface as needed as you mix it and knead together. It will be soft and very doughy. Knead the dough only briefly to mix it together until there are no dry spots. Shape the dough into a ball. Set the ball of dough aside.

Oil your cast iron skillet (Lodge Cast Iron Skillets) with organic vegetable oil or grapeseed oil.

Put the ball of dough in the middle of the skillet. With a pastry brush, brush the coconut milk on the surface of the top of the round ball of dough. Then sprinkle the oats, sunflower seeds and caraway seeds on top. Pat the seeds and oats on the dough with your hands.

Put the skillet and bread into the oven and bake for 40 minutes or until top and bottom are golden brown and a toothpick inserted into the bread comes out clean. Cool on a baking rack completely before slicing.

The bread is good for three to four days in the refrigerator or 3 months in the freezer.

Enjoy!