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

Traditional Irish soda bread with a rye twist.
4 (4 ratings)

Ingredients

  • cups (312.5 g) all-purpose flour
  • cup (153 g) rye flour
  • teaspoons (1.25 teaspoons) baking soda
  • teaspoons (1.5 teaspoons) kosher salt
  • 2 cups (480 ml) buttermilk

Instructions 

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

Notes

Nutritional values are based on one serving
Calories: 246kcal, Carbohydrates: 47g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 671mg, Potassium: 194mg, Fiber: 3g, Sugar: 3g, Vitamin A: 100IU, Calcium: 79mg, Iron: 2.3mg

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