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!
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:
- Nigel Slater’s Rye Bread
- Micheal Rhulman‘s Classic Rye Bread with caraway seeds.
- Smitten Kitchen‘s New York Deli Rye Bread
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.