Irish rye-wheat bread
12 servings
60 minutes
Irish rye-wheat bread is the heart of traditional Irish cuisine. Its history dates back centuries when the people of Ireland baked bread without yeast using available ingredients. The delicate blend of wheat and rye flour gives the bread lightness, while kefir makes the crumb soft and aromatic. The crispy crust, subtle hint of caraway, and slight tang make it an ideal addition to a morning breakfast or hearty dinner. This bread is especially good with butter and honey, as well as paired with traditional Irish soups and stews. It is easy to prepare, and its natural flavor brings comfort and warmth to every home.
1
Mix all the ingredients. Knead a soft dough. Leave for 5-10 minutes, covered with a cloth.
- Wheat flour: 1.5 glass
- Rye flour: 1 glass
- Low-fat kefir (1%): 1 glass
- Salt: 1 teaspoon
- Sugar: 0.5 teaspoon
- Baking soda: 1 teaspoon
- Caraway: to taste
2
Grease the baking pan with oil if needed, add the dough, and make deep cuts.
3
Preheat the oven to 200 degrees and bake the bread for 25-30 minutes.
4
The bread will rise well in the oven. Remove the bread from the mold and let it cool on a rack.
