Rye soda bread
A traditional loaf in many cultures
About this Recipe
Soda bread uses bicarbonate of soda as a raising agent, instead of yeast, which speeds up the preparation process. It is free of preservatives and best eaten fresh.
Step by Step Instructions
- 250g rye flour
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 200ml milk
- 1 tbsp olive oil
Mix together the flour, bicarbonate of soda and cream of tartar. Gradually add the milk and mix to a soft, sticky ball of dough.
Sprinkle the oil over the dough and turn it over to form a smooth ball of dough.
Place the dough on a large oiled baking tray and cut an X across the top with a knife, indenting each line about 2cm deep.
Place a large pyrex dish or bowl over the dough – this is important! Bake in a pre-heated oven at 200C for 30-40 mins. Remove from the oven and leave to cool BEFORE removing the pyrex dish.
Used to make bread, crackers, beer, vodka and whiskey, rye is a gluten-containing grain that is closely related to wheat and barley. In general, the darker the rye, the more vitamins and trace minerals it contains, including manganese, zinc, iron and magnesium.
Brazilian fish stew (moqueca de peixe)This delicious fish stew is a specialty of the Bahia region...
Thai red vegetable curry with salmon & Puy lentilsPuy lentils work beautifully in this recipe,...
Crustless smokedsalmon, leek & mushroom quichePerfect with a salad for lunch or...