Rye Soda Bread
This hearty Irish soda bread combines the robust flavors of all-purpose flour and rye flour with tangy buttermilk to create a rustic loaf perfect for any occasion. The crusty exterior and tender interior make it a delightful addition to any meal. Enjoy a slice slathered with butter or paired with your favorite soup for a comforting and satisfying treat.
— Constant Cookbook
Ingredients
- 2½ cups all-purpose flour
- 1½ cup rye flour
- 1¼ teaspoons baking soda
- 1½ teaspoons kosher salt
- 2 cups buttermilk
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flours, baking soda and salt. Make a well in the center and pour in the buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until a dough develops.
- Turn the dough out onto a lightly floured work surface and, using floured hands, bring the dough together into a cohesive ball and pat into a round loaf about 7 inches in diameter.
- Transfer the loaf to the prepared baking sheet. Cut a 1-inch deep "X" in the top of the loaf with a very sharp knife. Using a skewer, poke holes at 1-inch intervals all over the top of the dough, making sure to push through the whole way to the bottom.
- Bake the bread for 30 minutes, then turn it upside-down on the baking sheet and bake for 10 additional minutes. Transfer the bread to a wire rack and cool completely before slicing, about 2 hours. The bread is best the day it is made, but it can be stored in a bread bag or wrapped in plastic wrap and kept at room temperature for up to 2 days.
Cook Time
40M
Prep Time
PT10M
Yield
1 7-inch round loaf
Nutrition
- Calories: 246 kcal
- Carbohydrate Content: 47 g
- Protein Content: 8 g
- Fat Content: 2 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 6 mg
- Sodium Content: 671 mg
- Fiber Content: 3 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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