Wholemeal Rye Soda Bread

Makes 1 loaf

This easy soda bread recipe is great for rye flour which can sometimes be tricky to handle in yeasted doughs.

Free from Egg, Soya, Nuts
Vegetarian, Wholemeal

Ingredients

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  1. Line a 1kg/2lb loaf tin, with parchment and pre-heat the oven.
  2. Put the flour, bicarbonate of soda, Vitamin C and salt into a large bowl and mix together well.
  3. Measure the yoghurt and water into a jug (add the lemon juice if used) and stir until combined.
  4. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough mass.
  5. Tip the dough into the prepared tin, smooth the top and sprinkle with the oil.
  6. Cover the tin with oiled tin foil creating a dome so that the can bread rise during cooking.
  7. Bake for 55 minutes, carefully remove the tin foil and bake for a further 10 minutes.
  8. Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
  9. Cool completely before slicing.

Equipment

1kg/2lb loaf tin, parchment and tin foil

Temperature

240˚C, Fan 220˚C, 475˚F, Gas 9

Cooking time

55 minutes covered + 10 minutes uncovered

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