Soda bread made from rye flour
4 servings
40 minutes
Soda bread made from rye flour is the embodiment of simplicity and rich flavor. Its roots trace back to traditional Irish baking, where soda was used instead of yeast, allowing the bread to rise quickly. In this version, rye flour gives the bread a dense texture and a slightly nutty flavor, while cream makes it soft and tender. Baked to a golden crust, it becomes crispy on the outside and airy on the inside. This bread pairs perfectly with butter, honey or cheeses and is also a wonderful complement to hot soups. Due to its simple preparation, it is suitable for both everyday dinners and special moments when you crave homey comfort and warmth.
1
Preheat the oven to 230 degrees. Sift flour, salt, and baking soda into a bowl. Make a well in the center and pour in the skimmed cream - all at once. Knead the dough (it should be soft but not sticky).
- Rye flour: 450 g
- Salt: 1 teaspoon
- Baking soda: 1 teaspoon
- Cream: 350 ml
2
When all the ingredients are combined, place the dough on a floured board. Knead the dough for a few seconds. Transfer to a large baking sheet and shape into a round loaf about 2.5 cm high.
- Rye flour: 450 g
3
Bake for 15 minutes, then reduce the temperature by 30 degrees and bake for another 20 minutes until done. The bread is ready if you hear a hollow sound when you tap the bottom of the loaf.
