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.
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