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You are here: Home > Recipes > Rye Soda Bread

Rye Soda Bread

Doves Farm recipe

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: CakeCakeCakeCakeCake 3 customer reviews

Ingredients

250g/10oz Rye Flour
1tsp Bicarbonate of Soda
2tsp Cream of Tartar
200ml/8fl oz Milk
1tbsp Oil

Method

  1. Mix together the flour, soda and cream of tartar.
  2. Add milk and mix to a soft sticky ball of dough.
  3. Sprinkle the oil over the dough and turn it over to form a smooth ball of dough.
  4. Place the dough on a large oiled baking tray & cut a star across the top of the dough.
  5. Place a large pyrex dish or casserole dish over the dough.
  6. Bake in a pre-heated oven for 60/65 minutes.


Oven Temperature
220°C/Fan200°C/425°F/Gas 7

Temperature & cooking time:

Dietary status:
Vegetarian, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

3 Reviews
5 stars: 2
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (3.5/5)

Share your thoughts with other customers:

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By Miss Marika Gauci

Rating: CakeCakeCakeCakeCake

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: CakeCakeCakeCakeCake

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?

By Mrs Alice Cooper

Rating: CakeCakeCakeCakeCake

Would be interested in hearing from anyone who has tried this recipe. I have tried it a few times but it just doesnt seem to work. I am a long standing successful baker and come from a long line of professional bakers. This is the first time that I have come across a recipe that I cannot get to work. I have given the recipe to others to make and they have found the same problem as i have. Has anyone successfully used the above Rye Soda Bread recipe? I would love to know. Thank You.

We thought the Rye Soda Bread recipe worked well but following your comments have baked it again a number of times. We liked the bread best when we had increased the milk from 175ml to 200ml. The recipe has now been amended and you can see photo's of our bread. Many thanks for contacting us.