Rye Irish Soda Bread
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.
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.
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 :)
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
- 2½ cups (312.5 g) all-purpose flour
- 1½ cup (153 g) rye flour
- 1¼ teaspoons (1.25 teaspoons) baking soda
- 1½ teaspoons (1.5 teaspoons) kosher salt
- 2 cups (480 ml) buttermilk
- 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.