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Our recipe
Very quick and easy to make this loaf is great for tearing into chunks to eat with a thick soup. For soda bread suitable for sandwiches omit the cuts across the top of the dough. Soda bread is best eaten fresh. This recipe uses a little more milk than the one on our Rye Flour packet as we think it makes a better loaf with the extra liquid.
Customer rating:
3 customer reviews
| 250 g | Rye Flour |
| 1 tsp | Bicarbonate of Soda |
| 2 tsps | Cream of Tartar |
| 200 ml | Milk |
| 1 tbsp | Oil |
Rate this recipe using the review button below, or click here to discuss it in our forum.
Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7
Dietary status:
Organic.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
3 Reviews
5 stars: 3
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0
Average Customer Rating:
(5/5)
Share your thoughts with other customers:
By Miss abi banks
Rating:
yummy! i halved the recipe as i was cooking just for me, i also used buttermilk not ordinary milk as i had already bought that to make soda bread, i didnt add the cream of tartar or the oil, but it needs more milk as is too dry with the recipe amount. my first succesful wholgrain bread. i also didnt put the dish on top. i also mixed half with prunes, which is very nice, will be making again soon.
By Miss Marika Gauci
Rating:
Hi
I tried this recipe yesterday and yes it worked for me. I did add some salt, as I think it would be a little bland without it and added some onion seeds and caraway seeds.
Rye doesnt rise anyway, it baked in 30 mins on 200°C and was really tasty with goats butter!
The original recipe worked for me on the packet, I think when I do it again I will take out some of the seeds. But its fine!
So I wont try the new one, as I dont like the idea of it being in the oven for an hour having only adjusted the milk.
By Mr Chris Ladd
Rating:
I made this bread from the recipe on the packet and realized there was not enough liquid so added more milk until the dough came together. I also added half or one tsp of salt as I had never come across a bread recipe without salt? The finished loaf was quite dense but very tasty. I'm not a baking expert so can anyone put me straight on the salt issue?
Our recipe
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