Eat This: Rye Soda Bread

Food is magic. Especially Bread.

Ingredients start as one thing and end up as something else. Think about the magic of bread. Flour, leavening, and sugar combined to make a mushy mess. Pop them in the oven and they transform into a meal…If that’s not magic then I’m no magician. Soda bread is one of my favorites to make. It is incredibly simple and requires no resting or kneading; it’s a bread for the real working women:) This Rye Soda Bread is earthy and dense. A perfect compliment to a stew or simple dinner. Douse it in olive oil and sea salt and you’ll be thinking magic thoughts too.


Rye Soda Bread

adapted from Heidi Swanson’s Super Natural Every Day

5 oz rye flour

4 oz all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon sea salt

1 cup buttermilk

Preheat oven to 400ºF

Mix your flours, baking soda, and salt together in a medium sized bowl. Add your buttermilk. Flop the messy mixture out onto a well floured surface and gentle kneed/add more flour until you have a relatively sticky mound of dough. Remember this isn’t a regular dough so don’t expect a typical yeast-based consistency.

I rolled my mound into four dinner rolls. With a knife slice a cross through each roll and sprinkle with flour. Then place rolls on a parchment covered baking sheet.

Bake for around 40 minutes, until the bread is very solid and sounds hollow with you give it a good knock with your knuckles.

The rolls last for a few days in an airtight container.

I ate one for dinner and one the next morning with almond butter and apricot jam!. I simply love this recipe and think it can be adjusted easily. I’d like to try it with half rye & half buckwheat flour to further bump up the earthy qualities already present in the soda bread.

The bread is dense & light in flavor.


Eat This!


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