Rye Soda Bread

Rye flour does not make the lightest of baked goods and this is certainly no exception. Still, in a soda bread it rises sufficiently and it slices very nicely into thin slices. It's lovely with butter, cheese, or summer sausage. Mr. Ferdzy cheerfully piled it with jam, about which I am not so sure, but maybe.

I originally made this as a test loaf, thinking it would be half a recipe, as most soda breads are based on 4 cups of flour. You could double it for a standard sized loaf, in which case I would expect it to take 45 minutes to bake. Since soda bread is best fresh though, a smaller loaf may be more convenient.

4 servings
45 minutes - 10 minutes prep time

1 cup dark rye flour
1 cup soft whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon caraway seeds (optional)
1 cup buttermilk

Preheat the oven to 350°F. Line a small baking tray with parchment paper.

Mix the dry ingredients in a mixing bowl thoroughly.

Add the buttermilk and mix to form a smooth, dense, not too sticky dough. I find it easiest to mix by hand at the end. If necessary, add a few more drops of buttermilk. The dough should not be kneaded, but don't be afraid to mix it well until smooth.

Put the dough onto the parchment paper. Wash and wet your hands, and use them to shape the dough into a small loaf. Cut a line down the centre to give it room to expand.

Bake for about 35 minutes until firm and set. Let cool at least 15 minutes before slicing.




Last year at this time I made Tea-Braised Pork. 

Posted in: Ontario Food