Rye soda bread
A traditional loaf in many cultures
Servings
4
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.
Ingredients
250g rye flour
1 tsp bicarbonate of soda
2 tsp cream of tartar
200ml milk
1 tbsp olive oil
Instructions
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.
Nutrition
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.