Wholemeal Rye Soda Bread


  • 500g Doves Farm Organic Wholemeal Rye Flour
  • 2 tsp FREEE Bicarbonate of Soda
  • ¼ tsp Doves Farm Vitamin C (or 1 tbsp lemon juice)
  • ¼ tsp salt
  • 225ml natural yoghurt
  • 200ml tepid water
  • 1 tsp oil


  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.