Rye Soda Bread Recipes

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RYE SODA BREAD



Rye Soda Bread image

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

2 1/2 cups all-purpose flour, plus more for work surface, hands, and skewer
1 1/2 cups rye flour
1 1/2 teaspoons coarse salt
1 1/4 teaspoons baking soda
2 cups well-shaken low-fat buttermilk

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



Rye Soda Bread image

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

1 tablespoon sunflower seeds
1 tablespoon rolled oats
2 ½ teaspoons caraway seeds, divided
1 ½ teaspoons poppy seeds
2 cups rye flour
2 cups all-purpose flour
2 teaspoons baking soda
1 ¼ teaspoons sea salt
1 ¾ cups buttermilk
1 tablespoon buttermilk

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



Rye Soda Bread image

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

4 cups rye flour
2 teaspoons baking powder
4 teaspoons bicarbonate of soda
1 tablespoon molasses
2 cups milk

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

MARTHA'S SODA BREAD WITH RYE AND CURRANTS



Martha's Soda Bread with Rye and Currants image

This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors you'd expect, while also bringing something new-rye flour and wheat bran. Earthy, slightly sour, and a touch nutty, the combination of these two ingredients play perfectly off the classic soda bread flavors of currants and caraway seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h25m

Yield Makes 1 loaf

Number Of Ingredients 11

1 1/2 cups whole milk
1/3 cup apple-cider vinegar
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 cup rye flour
1/2 cup unprocessed wheat bran, such as Bob's Red Mill
1 teaspoon sugar
2 teaspoons kosher salt
1 1/4 teaspoons baking soda
3 tablespoons caraway seeds
1 cup currants or golden raisins, or a combination
Salted butter, for serving

Steps:

  • Preheat oven to 350°F. Combine milk and vinegar in a bowl; let stand until curdled and thickened, about 5 minutes. Meanwhile, in a large bowl, whisk together both flours, wheat bran, sugar, salt, and baking soda; stir in caraway seeds and currants.
  • Make a well in the center of the flour mixture. Add milk mixture and stir together, starting in center and working outward, until a sticky dough forms (do not overmix). Transfer to a generously floured work surface and, with 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. Cut a 1-inch-deep "X" with a floured knife across top of round. Using a wooden skewer, poke holes at 1-inch intervals to bottom of dough (about 28 holes total).
  • Bake soda bread until cooked through and loaf sounds hollow when tapped on bottom, 1 hour and 10 minutes. Transfer to a wire rack and let cool completely before slicing and serving with butter. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.

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Top Asked Questions

How do you make rye Irish soda bread?
This Rye Irish Soda Bread is quick and easy to make and full of flavours. It is made only with 5 ingredients. No oil no butter. A perfect breakfast bread. Preheat the oven to 200°C/400°F. In a large bowl, mix together the two types of flours, salt, baking soda, and salt.
How do you make rye bread without yeast?
Homemade rye bread made without yeast. Preheat the oven to 400, and ensure a wire rack is in the middle position. Line a small baking sheet with parchment paper. Sift the flours, baking soda and salt into a large bowl. Make a well in the center of the flours and pour in all of the buttermilk at once.
Can you make rye bread with 4 Ingredients?
A woman who can make bread with just 4 ingredients that tastes this good is an angel. I keep rye flour in my house now to make this rye bread whenever I have soup or stew on the stove. It comes together so quickly, and serving homemade bread with a meal makes me feel like I’ve got my life together.
How do you make bicarbonate of soda bread?
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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