RYE SODA BREAD
Every time I make soda bread, I wonder why I don't make it more often! It is so easy, and I love the distinctive taste. This version is full of hearty rye flavor, and tastes delicious toasted and topped with salted brown butter.
Provided by LauraF
Categories Bread Quick Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
- Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
- Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
- Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 38.5 g, Cholesterol 1.8 mg, Fat 1.7 g, Fiber 4 g, Protein 6.2 g, SaturatedFat 0.4 g, Sodium 519.5 mg, Sugar 2.5 g
RYE SODA BREAD
Serve this updated rye soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive brunch spread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Whisk together flours, salt, and baking soda in a large bowl. Gather mixture into a mound; create a deep well in the center. Pour buttermilk into well. Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.
- Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball. (Do not overwork dough.) Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Across top of round, cut a 1-inch-deep X with a floured knife. Poke holes at 1-inch intervals to bottom of dough (about 28 holes total) with a floured wooden skewer.
- Bake bread 30 minutes. Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
RYE SODA BREAD
Make and share this Rye Soda Bread recipe from Food.com.
Provided by hairgirlork
Categories Quick Breads
Time 55m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- First, pre-heat the oven to gas mark 5 (180C).
- Now, mix the first three ingredients, the dry stuff.
- Then, mix the next two ingredients into the flour mix, and stir quickly with a wooden spoon. Try not to over work the mixture - just combine it. Add more milk if it's not working.
- Pop this into a lined 2lb loaf tin. Then, just before putting into the oven, throw some ice-cubes onto the bottom shelf of the oven to create a little steam. This helps make the loaf rise before the crust sets.
- Bake in the centre of the oven for around 45 - 50 minutes. The loaf should sound hollow when it's tapped underneath. Cool in the tin for 10 mins, then finish cooling on a rack.
Nutrition Facts : Calories 149.9, Fat 2, SaturatedFat 1, Cholesterol 5.7, Sodium 501.3, Carbohydrate 29, Fiber 4, Sugar 1.3, Protein 5
IRISH SODA BREAD
St. Patrick's Day is as big a holiday in Boston as Thanksgiving and Christmas and New Year's Eve. Some businesses even close for the day to allow the city's many Irish and friends-of-the-Irish to celebrate in the annual daylong parade. At Flour we commemorate the special occasion for the whole month of March by offering this quick bread as a popular breakfast treat. Traditionally Irish soda bread can be a bit dry and is meant to be toasted and served with a lot of butter. We make ours with the butter mixed directly into the dough to create a tender crumb, and we flavor it with 100 percent rye flour, caraway seeds, currants, and even more butter. It's richer than the classic--but don't let that stop you from serving it as is tradition, with a side of soft butter.
Provided by Joanne Chang
Categories side-dish
Time 1h30m
Yield 1 large loaf or 8 wedges
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or butter it lightly, and set it aside.
- Place the caraway seeds on a cutting board and sprinkle with a few drops of water to keep them from sliding around. Use a chef's knife to roughly chop the caraway seeds a bit so that they are not all whole seeds. Place the seeds in a stand mixer fitted with a paddle attachment. Add the rye flour, sugar, currants, baking powder, baking soda, and salt and mix on low speed for a few seconds until combined. Cut the butter into 8 to 10 pieces and add it to the flour mixture; paddle for 20 to 30 seconds on low until the butter is somewhat broken down but there are still pieces about the size of grapes.
- In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed. With the mixer running on low, pour the buttermilk mixture into the flour mixture and paddle for another 10 to 15 seconds, until the dough just comes together. There will probably still be a little loose flour at the bottom of the bowl.
- Remove the bowl from the mixer. Gather and lift the dough with your hands and turn it over in the bowl so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until all the loose flour is mixed in.
- Dump the dough out onto the prepared baking sheet and pat it into an 8-inch circle about 1 inch thick. Whisk the egg yolk lightly in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly over the entire top of the dough. Score the dough into 8 wedges as you would cut a pizza. (At this point the soda bread can be tightly wrapped in plastic wrap and frozen for up to 1 week. Add 5 to 10 minutes to the baking time.)
- Bake for 30 to 40 minutes, rotating the baking sheet midway through the baking time, until the entire circle of soda bread is golden brown and firm when pressed in the center.
- Remove from the oven and immediately smear the butter evenly over the entire top surface. Let cool on the baking sheet on a wire rack for 30 minutes, then slice the soda bread along the scored lines into wedges and serve.
BEST IRISH SODA BREAD
This recipe is similar to the one passed down through generations of my Irish family. I rarely touch a mixer because kneading by hand makes the bread taste so good.-Kerry McCormack, Marietta, GA
Provided by Taste of Home
Time 1h
Yield 2 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. In a small bowl, whisk eggs and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 5-6 times., Divide dough in half; shape each portion into a round loaf. Place 6 in. apart on a greased baking sheet. , Bake until golden brown, 30-35 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 255 calories, Fat 12g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 343mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE
Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, side dish
Time 1h
Yield 1 loaf, about 12 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
- In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
- Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
- Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 3 grams, TransFat 0 grams
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RYE SODA BREAD | BREAD RECIPES | JAMIE OLIVER
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Servings 6Calories 248 per servingTotal Time 50 mins
- This bread is delicious hot from the oven – it requires no proving in the making, and there are lots of wonderful ways to enjoy it.
- Preheat the oven to 190°C/375°F/gas 5. Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together.
- In a separate bowl, whisk the egg and buttermilk or yoghurt together, then use a fork to stir the egg mixture into the flour.
- Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.
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4.8/5 (9)Total Time 1 hr 30 minsServings 1Calories 220 per serving
- Preheat the oven to 375°F. Lightly grease a 9"x 4"x 4" loaf pan or a 9" x 5" loaf pan., Combine the flours, Harvest Grains Blend, baking soda, salt, and seeds in a large bowl., In a separate bowl or measuring cup, whisk together the oil, maple syrup, and buttermilk., Pour the liquid ingredients into the dry, stirring just until blended., Fold in the currants or raisins., Transfer the batter to the prepared pan, smoothing the top with a spatula., Bake the bread for 70 to 75 minutes (60 to 65 minutes for a 9" x 5" pan), tenting it with foil if the top becomes too dark; a toothpick inserted into the center should come out clean., Remove the bread from the oven.
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