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5 from 4 votes

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!
Author: Lora


  • 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.