Rye Irish Soda Bread

Rye Soda Bread | browneyedbaker.com #recipe #StPatricksDay

With St. Patrick’s Day fast approaching, I took the opportunity to try yet another soda bread recipe. While an original Irish soda bread will probably always be my favorite, I really enjoy all of the different varieties. In the past, I’ve made a version with whiskey, a brown soda bread, and even Irish soda bread scones. I can’t seem to turn down new and different spins on soda bread, which is why I couldn’t get this rye version out of my head after I saw it in magazine eons ago.

Rye Soda Bread | browneyedbaker.com #recipe #StPatricksDay

Like all soda breads, this one is quick and easy to mix together; the addition of rye flour gives it an incredible flavor. If any of you have shied away from rye breads in the past because of a dislike for caraway seeds, I think you’ll love this bread. It’s all of the fantastic rye flavor without the caraway seeds overpowering the bread.

Rye Soda Bread | browneyedbaker.com #recipe #StPatricksDay

It takes so little time to make this, that there’s no excuse not to throw a loaf together right this minute. While it’s always prudent to allow bread to cool completely before slicing, I swear I won’t tell if you slather some soft butter over a warm slice. It’s bread heaven, for sure.

If you have a favorite Irish soda bread recipe, feel free to share it below! I’m always looking for something new to try 🙂

Rye Soda Bread | browneyedbaker.com #recipe #StPatricksDay

One year ago: Mango-Pineapple Salsa
Two years ago: Take 5 Candy Bar Pie
Three years ago: Irish Brown Bread
Four years ago: Chewy Brownies
Six years ago: Russian Grandmothers’ Apple Pie-Cake
Seven years ago: Mexican Rice

Rye Soda Bread

Yield: 1 7-inch round loaf

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Traditional Irish soda bread with a rye twist.


2½ cups all-purpose flour
1½ cup rye flour
1¼ teaspoons baking soda
1½ teaspoons kosher salt
2 cups buttermilk


1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flours, baking soda and salt. Make a well in the center and pour in the buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until a dough develops.

3. Turn the dough out onto a lightly floured work surface and, using floured hands, bring the dough together into a cohesive ball and pat into a round loaf about 7 inches in diameter.

4. Transfer the loaf to the prepared baking sheet. Cut a 1-inch deep "X" in the top of the loaf with a very sharp knife. Using a skewer, poke holes at 1-inch intervals all over the top of the dough, making sure to push through the whole way to the bottom.

5. Bake the bread for 30 minutes, then turn it upside-down on the baking sheet and bake for 10 additional minutes. Transfer the bread to a wire rack and cool completely before slicing, about 2 hours. The bread is best the day it is made, but it can be stored in a bread bag or wrapped in plastic wrap and kept at room temperature for up to 2 days.

(Recipe from Martha Stewart Living)


16 Responses to “Rye Irish Soda Bread”

  1. Laura (Tutti Dolci) on March 11, 2014 at 1:10 am

    I love rye bread, this is gorgeous!


  2. Belinda@themoonblushbaker on March 11, 2014 at 7:02 am

    With all these Irish recipe going around I think this kind of quick loaf has to be my next bake! Simply delicious!


  3. Vickie on March 11, 2014 at 7:47 am

    This sounds delish! Can I find rye flour on the grocery shelf, I do not recall ever seeing it before. Thanks for a another great recipe!


    • Michelle on March 12th, 2014 at 3:42 pm

      Hi Vickie, Yes, I can get rye flour in the baking aisle at my local grocery store. Enjoy! 🙂


  4. marcie on March 11, 2014 at 9:51 am

    I’ve only made sweeter varieties of soda bread with apricots and orange, and currants, but never a brown, savory one. This looks delicious, and is something I need to try!


  5. Kim Q on March 11, 2014 at 10:32 am

    My husband is from Ireland, and his favorite Irish bread is soda farls. And they couldn’t be easier to make. The recipe I use is 2 cups flour, 1 tsp. salt, 1 tsp. baking soda, and 1 cup buttermilk. Mix dry ingredients together, then mix in the buttermilk until combined. The dough will be sticky. On a well floured surface, form the dough into a large, flat round (about the size of a frying pan). Cut it into 4 pieces. Cook in a large frying pan (or cast iron) over medium-low to medium heat on each side for about 8 minutes.


  6. Zainab @ Blahnik Baker on March 11, 2014 at 11:07 am

    What a great alternative!! I love rye bread so I can only imagine how much better it is when it’s soda bread Can’t wait to try 🙂


  7. Danielle @ theCHARMITspot on March 11, 2014 at 12:50 pm

    I’m not Irish at all, but I am in love with Irish soda bread!! This recipe looks great! Rye sounds delicious! Thanks for sharing your recipe!


  8. Katrina @ WVS on March 11, 2014 at 2:05 pm

    This bread sounds great!


  9. annie on March 11, 2014 at 3:51 pm

    I’ve made soda breads in the past, and I know to slash an x at the top to release steam, but why poke the additional holes all over the top of the bread? I’m not familiar with this recipe. Is it because of the rye flour?


    • Michelle on March 12th, 2014 at 3:48 pm

      Hi Annie, Yes, when I’ve made traditional Jewish rye breads, they also call for poking holes.


  10. Lisa @ Simple Pairings on March 11, 2014 at 6:45 pm

    Soda breads are SO yummy and SO easy! The simplicity is perfect. Yours looks so delicious! 🙂


  11. Ricki on March 12, 2014 at 8:27 pm

    I made this tonite and it was delicious! So simple and easy, and went well with ham and potato soup. Thanks


  12. Laura on March 18, 2014 at 5:09 pm

    This is absolutely on my to do list. I’ve been hunting for decent rye and soda bread, but cannot find a similar loaf that isn’t awfully over priced in the shops. Thank you for what looks like a fantastic recipe.
    Laura x


  13. Laura Dembowski on March 25, 2014 at 10:09 pm

    This sounds so easy! I can never wait for bread to cool – it’s best warn out of the oven.


  14. Penny on March 29, 2015 at 1:20 pm

    Hello! I made this yesterday and, I have to confess, a bit disappointed in it. Not much of a rise (yes, I have baked soda bread before!) and feels decidedly “squidgy”. Followed to the letter but still had to give it an extra 10 minutes beyond the maximum time to get the bottom to dry out. My oven runs to temperature – I have a separate thermometer to keep a check on it.

    The only thing I didn’t do – because I forgot – was poke the holes in it, but I’ve been very successful with other rye bakes before and it’s the first time I’ve ever heard of doing this.

    I’d love to know what you think may have gone wrong.

    On the plus side, it did make pretty good toast this morning.

    All best wishes, Penny


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