Rye and rye soda bread

 In Autumn, Baking, Cereals & Pulses, Recipes, Winter

The weather has definitely taken a turn for the colder this week, and winter isn’t far away. Soup weather. I generally find it impossible to have soup without bread, dipping it in while the soup cools to palatable temperature. The great thing about soda bread is you can prepare and cook it as quickly as many of the soups, so is perfect when you find the bread bin empty. Rye is a cereal that I think is wonderful in so many guises, beer, whiskey, flour, it’s almost spicy character bringing warmth and a little excitement to the sense. Here its very individual character comes to the fore.

Rye and rye soda bread

 250g plain flour
250g rye flour
350ml rye ale – I used Drygate Ax Man Rye IPA which is readily available
1.5 tsp baking soda
1 tsp sea salt
Plain flour for sprinkling

  1. Pre-heat the oven to 200°c. Mix all ingredients together in a bowl. You may have to adjust flour or add a little more beer, depending how wet or dry the mix looks, but it should be a wet dough consistency. Don’t work the dough;
  2. Form the mix into a round and place on an oiled, heated baking tray. Splash a little water on top and sprinkle a little flour;
  3. Cut a cross on top of the loaf and bake for 40 minutes or so in the middle of the oven with a roasting tray of water in the bottom of the oven to maintain a moist atmosphere.

Soda bread

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