Rye Soda Bread recipe

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Ingredients

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 calories
carbohydrate: 38.5 g
cholesterol: 1.8 mg
fat: 1.7 g
fiber: 4 g
protein: 6.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 519.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

1 loaf

Recipe Note

Every time I make soda bread, I wonder why I don't make it more often! It is so easy, and I love the distinctive taste. This version is full of hearty rye flavor, and tastes delicious toasted and topped with salted brown butter.

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