Breads | Rye Soda Bread
Posted on March 20, 2016
Super fast to make. I've been having a slice with toppings for breakfast as suggested by Jamie Oliver in his cookbook Everyday Super Food.
My favorite toppings:
1. Sliced Roma tomatoes, Swiss cheese, olive oil, Maldon salt and pepper
2. Cream cheese, sliced cucumber and hot chili sauce
3. Plain yogurt, sliced bananas and cinnamon
4. Cottage cheese, avocado and taco sauce
Yield: 6 or more servings
1 3/4 cups whole-grain flour, plus extra for dusting
1 cup rye flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon sea salt
1 large egg
1 1/4 cups buttermilk or plain yogurt
Preheat the oven to 375°F. Place both flours, the oats, baking soda, and 1 level teaspoon of sea salt in a large bowl and mix together. In a separate bowl, whisk the egg and buttermilk or yogurt together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.
Shape the dough into a round ball and place on a lightly floured baking sheet, dusting the top lightly with flour too. Use your hands to flatten the dough into a disk, roughly 1 1/4 inches deep. Score a cross or star into the top with a knife, about 1/4 inch deep, then bake in the center of the oven for 40 to 45 minutes, or until firm crust has formed and it sounds hollow when tapped on the bottom.
Transfer to a wire cooling rack and serve slightly warm.
(Ref. "Rye Soda Bread" recipe, Everyday Super Food cookbook, page 44.)