Seeded Rye and Soda BreadLa Cocina de Babel
Soda bread is a variety of quick bread that uses baking soda as the leavening agent instead of yeast. This recipe for Seeded Rye and Soda Bread uses a combination of plain and rye flour for its bread dough. A mixture of seeds adds a lovely crunch to each bite of bread. Be sure not to over-knead the bread as that will result in a stodgy loaf. Dust with flour and make two cuts in the shape of an 'x' before baking. Bake time for this loaf is 25 minutes. Pay attention to the temperature change part way through the baking process.
- 250 grams rye flour (white)
- 250 grams plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon sea salt
- 350 milliliters buttermilk
- 75 grams seeds (mixed)
- 1Preheat the oven to 250C.
- 2Sift the dry ingredients over a large bowl and make a well in the center.
- 3Pour 3/4 of the buttermilk into the well and mix rapidly by hand.
- 4Add the rest of the buttermilk, a little at a time, and mix until the flour is completely blended. Avoid over-kneading as the bread will turn out heavy and stodgy.
- 5Form the dough into a round shape of 3.5 centimeters thick.
- 6Place on a floured baking tray and make 2 cuts in the shape of a cross on the top.
- 7Bake for 5 minutes on high. Then reduce the temperature to 200C and bake for 20 minutes, or until a knock to the base sounds hollow.
- 8Leave to cool on a cooling rack and eat the same day.
PER SERVING *
|Calories600Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.