Rye Soda Bread recipe
All Recipes Bread Quick Bread RecipesIngredients
- 1 tablespoon sunflower seeds 1 tablespoon rolled oats 2 ½ teaspoons caraway seeds, divided 1 ½ teaspoons poppy seeds 2 cups rye flour 2 cups all-purpose flour 2 teaspoons baking soda 1 ¼ teaspoons sea salt 1 ¾ cups buttermilk 1 tablespoon buttermilk
Nutrition Info
- 194.8 caloriescarbohydrate: 38.5 gcholesterol: 1.8 mgfat: 1.7 gfiber: 4 gprotein: 6.2 gsaturatedFat: 0.4 gservingSize: -sodium: 519.5 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Rye Soda Bread
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.