Rye soda bread

A traditional loaf in many cultures


About this Recipe

By: Amanda

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.

4 Servings


Step by Step Instructions

  • 250g rye flour
  • 1 tsp bicarbonate of soda
  • 2 tsp cream of tartar
  • 200ml milk
  • 1 tbsp olive oil
Step 1

Mix together the flour, bicarbonate of soda and cream of tartar.  Gradually add the milk and mix to a soft, sticky ball of dough.

Step 2

Sprinkle the oil over the dough and turn it over to form a smooth ball of dough.

Step 3

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.

Step 4

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.

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