Rye Soda Bread

Rye Soda Bread

Every time I make soda bread, I wonder why I don't make it more often! It is so easy, and I love the distinctive taste. This version is full of hearty rye flavor, and tastes delicious toasted and topped with salted brown butter.

Active Time
15 mins
Total Time
50 mins
Yield
1 loaf

How to Make It

1. Step
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Step
Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
3. Step
Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
4. Step
Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
5. Step
Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.

Ingredients

  • 1 tablespoon sunflower seeds
  • 1 tablespoon rolled oats
  • 2?½ teaspoons caraway seeds, divided
  • 1?½ teaspoons poppy seeds
  • 2 cups rye flour
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1?¼ teaspoons sea salt
  • 1?¾ cups buttermilk
  • 1 tablespoon buttermilk

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