Rye Soda Bread
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!
- 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.