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Rye Wholemeal 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


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  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
  3. Put the flour, bicarbonate of soda, Vitamin C, if used, and salt into a bowl, stir to combine and sieve into a mixing bowl.
  4. Measure the boiling water into a jug and add the cold water and lemon juice, if used.
  5. Add the yoghurt and stir to combine.
  6. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough mass.
  7. Sprinkle the oil over the dough mass and using a spatula turn the mixture a couple of times in the bowl.
  8. Tip the dough into the prepared tin, smooth the top.
  9. Brush some oil over a piece of aluminium foil. With the oiled side down, cover the tin creating a dome so the bread can rise during cooking.
  10. Bake for 55 minutes, carefully remove the aluminium foil and bake for a further 10 minutes.
  11. Turn the loaf out of the tin, tap the base and if it sounds hollow the bread is cooked.
  12. Leave to cool on a wire rack.
  13. Cool completely before slicing.


1kg/2lb loaf tin, 2 x mixing bowls and measuring jug


200°C, Fan 180°C, 400°F, Gas 6         

Cooking time

55 minutes covered + 10 minutes uncovered
The absolute best recipe for rye bread I've ever made. Easy , quick and delicious. Make this bread and definitely use Dove flour!!
By Karen Saunders
30 Jul 2021
Sorry - I forgot to include that there does need to be more fluid added as the dough isn’t wet enough to combine successfully. I also would have given this recipe 4 stars not 3
By Chris Boland
01 Apr 2019
Have always had a slight intolerance to whole meal bread which has recently increased - unpleasant aftereffects and decided to try rye bread. After purchasing the products - easily available locally. The recipe was easy to follow and the results were good. The bread was lighter in weight than a commercially made rye bread , had a good consistency and in all was really nice . Best of all no indigestion , feeling like I’d eaten a housebrick later on ,grumbling stomach and accompanying other side effect. I’ll be another one this week and will try substituting 10% of the rye flour with strong white bread flour to see if it makes the soda bread even lighter still and whether there are any side effects if I do this.
By Chris Boland
01 Apr 2019
I had only 400g of rye flour left in the bag, so I had to scale everything down by 20%. But the end result was wonderful, really tasty and not as heavy as my previous efforts with rye and yeast. I just wish I could get this flour at my local supermarket. I have to drive to the other side of town to a Tesco to find it.
By Steve Maskery
04 Dec 2018
The recipe calls for far too little water, insufficient to make a dough. I added considerably more, sprinkled sunflower seeds on top and baked it. It looked fabulous, much more risen than in your photo.....but the loaf welds itself to the parchment paper liner. We'll end up cutting all the crust off. It's the first (and last) time I shall ever bake bread in a liner. Better to just grease a tin! So your recipe needs a bit of adjusting.
By Mrs S Trotter
07 Jul 2018

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