"Irish Soda Bread with Golden Raisins" (page 400) puts a vegan spin on this traditional St. Patrick's Day treat. Buttermilk is normally used as the liquid, but here soymilk soured with vinegar stands in for the dairy, providing the acidic environment needed to activate the baking soda. This is a free form loaf, rounded by hand on a baking sheet and crisscrossed with a big "X" just before popping in the oven. In the quick bread category, meaning non-yeasted, this hefty loaf is still quite firm and chewy, enough so to use for sandwiches (I found it made the most wonderful bread for peanut butter and jelly sandwiches in particular). Just slightly sweet from the two tablespoons of sugar and the golden raisins, this also makes wonderful bread for morning toast. It made a large loaf for just the two of us, but kept well in the refrigerator for the week we had it around.
Keeping it "McDougall Friendly" checklist:
ü To keep this completely McDougall Friendly, the all-purpose (white) flour should be replaced with whole wheat pastry flour. You might find the loaf a bit too heavy with all whole grain flour, so at the very least, try a 50-50 blend of white flour and whole wheat pastry flour.