Rye Soda Bread

Makes 1 loaf

Free from Egg, Soya, Nuts
Vegetarian, Wholemeal

Ingredients

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  1. Line a baking tray with parchment and pre-heat the oven.
  2. Weigh the flour into a large mixing bowl.
  3. Measure the bicarbonate of soda, icing sugar, salt and vitamin C (if used) into another bowl.
  4. Put the yogurt, water and two spoons of the oil into a third bowl and stir to mix.
  5. Cover all the bowls and leave them in a warm place for 30 minutes.
  6. Sieve the prepared soda mix onto the flour and mix together well.
  7. If using lemon juice add it to the prepared yogurt, stir and add everything to the flour bowl.
  8. Continue stirring until all the flour is combined and forms a thick batter.
  9. Drizzle the last spoon of oil over the dough. Tip the bowl back and forth or side to side moving the dough so that it becomes lightly covered in oil and loosens from the bowl.
  10. Tip the dough onto the prepared baking tray shaping it into sloppy cylinder that is about 30cm/12” long and 8cm/3” in diameter.
  11. Bake for 45-50 minutes.
  12. Remove from the oven and place on a wire rack to cool.
  13. Allow the bread to cool completely before slicing.

Equipment

Large baking tray

Temperature

240˚C, Fan 220˚C, 475˚F, Gas 9

Cooking time

45-50 minutes

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