Rye Soda Bread is a typical Irish soda quick bread made with buttermilk and rye flour. So delicious when warm just out of the oven with your favorite jam or cheese! Make it for St. Patrick's Day this weekend!
If you could name a favorite type of bread, what would yours be? I’m not sure if it’s because my taste buds have changed since I’ve had my kids, but I am slightly addicted now to the taste of rye flour. It could seem a little odd, but I just can’t explain it. That is why I have been itching to share this super simple rye soda bread for ages here. What took me so long to dive into sharing something with rye flour, who really knows.
Rye Soda Bread
This is all part of our #TwelveLoaves January New-to-You Flour baking challenge!
#TwelveLoaves is a monthly bread baking party created by Lora fromSavoring Italy and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.
This month we are baking New-to-You Flour Breads that are perfect to celebrate the holiday season.
- 60% Kamut Sourdough Bread from Karen’s Kitchen Stories
- Coconut Flour Zucchini Bread from CulturEatz
- Five Grain Loaf with Dried Cranberries & Pecans from All That’s Left Are the Crumbs
- Gluten-Free Artisan Bread from A Shaggy Dough Story
- Rustic Loaf using Pumpernickel Flour from Hostess At Heart
- Rye Soda Bread from Savoring Italy
If you’d like to bake along with us this month, share your New-to-You Flour Breads using hashtag #TwelveLoaves!
Some awesome rye breads to check out after you bake this one:
slightly updated from 1/2016
Rye Soda Bread
- 2 1/3 cups rye flour
- 1 3/4 cups all-purpose flour
- 1 3/4 tsp baking soda
- 1 1/4 tsp fine-grain salt
- 2 cups buttermilk I used coconut milk with a touch of vinegar
- 1/2 cup currants optional
- 1/4 sesame seeds optional
- In a large bowl, whisk together all the dry ingredients.
- Make a well in the middle and pour in the buttermilk and mix in the currants (if you are using them).
- Stir just long enough to form a dough, then turn out onto a clean and floured countertop (or pastry board)and knead/shape for no more than 30 seconds to form a ball.
- Transfer the dough onto a floured baking sheet and flatten the top a little (so it’s closer to a tall disc than a round ball).
- Brush with more buttermilk and sprinkle with about 2 Tablespoons of flour and sesame seeds (if you are using them). Cut 2-4 slashes in the dough.
- Bake at 400 for 45-50 minutes, or until the top and bottom of the bread both sound hollow when tapped.
- Cool on a rack.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Lora, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Lora, this is so tasty! You do such a great job on your website–great directions and presentations. Thank you for sharing your excellent recipes!
I have been making soda bread a long time but wanted to use a Rye flour to make more hearty. Love this recipe and it will now be go to soda bread.
Have had two friends ask for the recipe. Thank you. Cheers
Hi Constance-That's so nice that you took the time to leave me your feedback. I'm really happy you love this recipe (and have shared it with friends). Thank you so much! Happy Baking! XX
Kate J says
would this recipe be ruined if I used a gluten free flour? My allergy test just resulted in my being sensitive to yeast and every grain BUT oat, rye & buckwheat! I need a flourless soda bread--this one is the closest I have found but wasnt sure if subbing out the gluten-flour would mess it up
Hi Kate -I would use a 1-1 gluten free flour in the place of the all-purpose flour (I'm not sure where you live, but in the State's, Bob's Red Mill has a great one or even King Arthur's flour). I hope that helps!!