Rye soda bread
1 serving
75 minutes
Rye soda bread is a simple yet incredibly aromatic product deeply rooted in European traditions. It dates back to times when yeast was not widely used, and bakers used soda to give the dough airiness. Its dense, moist structure with light sour notes from kefir pairs wonderfully with the rich flavor of rye flour. This bread is perfect for serving with soups, cheeses, or spreads, and its appetizing crust makes each slice special. Preparation takes little time and requires no complex ingredients, making it an excellent choice for those who value naturalness and convenience. A light hint of caraway or herbs adds extra depth to the flavor, while a warm slice of this bread fills the kitchen with coziness and warmth.
1
In a deep bowl, combine wheat and rye flour.
- Rye flour: 160 g
- Premium-grade wheat flour: 60 g
2
Add baking soda and salt. Optionally, you can add flavorings like cumin seeds or dried herbs.
- Baking soda: 1 teaspoon
- Salt: 0.5 teaspoon
3
Mix the dry ingredients and make a well in the center.
4
Pour kefir into this hollow.
- Kefir: 175 ml
5
Add refined vegetable oil.
- Refined deodorised vegetable oil: 25 ml
6
First, mix everything with a spoon. Then knead the dough by hand and roll it into a ball. Slightly flatten the top of the dough ball and make a cross-shaped cut.
7
Place the prepared dough in a greased pan. If desired, sprinkle the future loaf with wheat flour on top.
- Refined deodorised vegetable oil: 25 ml
- Premium-grade wheat flour: 60 g
8
Bake the bread in a preheated oven at 180-200 degrees for about 30-40 minutes. Let the finished bread cool completely before serving.
