RYE SODA BREAD
Serve this updated rye soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive brunch spread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Whisk together flours, salt, and baking soda in a large bowl. Gather mixture into a mound; create a deep well in the center. Pour buttermilk into well. Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.
- Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball. (Do not overwork dough.) Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Across top of round, cut a 1-inch-deep X with a floured knife. Poke holes at 1-inch intervals to bottom of dough (about 28 holes total) with a floured wooden skewer.
- Bake bread 30 minutes. Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
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Robert Bonneville
[email protected]I would definitely recommend this recipe to others.
Shanuka Ashan
[email protected]Overall, I thought this was a good recipe. The bread was delicious and it was easy to make.
Kyara Frost
[email protected]This recipe is a bit too complicated for me. I prefer recipes that are simpler and easier to follow.
Jana Showecker
[email protected]The bread was a bit dry for my taste. I think I'll try adding some more buttermilk next time.
Mwangi Nduta
[email protected]I had some trouble getting the bread to rise properly. I think I might have added too much flour.
Margaret Milburn
[email protected]This bread is a bit denser than I expected, but it's still very good. I love the flavor of the rye flour.
Angel Star
[email protected]I've made this bread several times and it always turns out great. It's a great recipe to have on hand for when you need a quick and easy loaf of bread.
Flaco Zec
[email protected]This recipe is a great introduction to soda bread. It's easy to follow and the results are delicious.
ahmed elsyed
[email protected]I'm not a big fan of rye bread, but I really enjoyed this recipe. The bread was moist and flavorful, and the crust was perfectly crispy.
Pat Kelly
[email protected]This bread is a great make-ahead option. It can be stored in the fridge for up to a week.
Tahira Waqas
[email protected]I served this bread with some soup and it was the perfect comfort food.
Edward Nengwa
[email protected]This bread is perfect for a quick and easy weeknight dinner.
Ntwanano Agreement
[email protected]I added some caraway seeds to the dough for extra flavor.
Raihan Kobir
[email protected]This bread is a great way to use up leftover buttermilk.
Eddy Ozil
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together in no time.
Heath Latta
[email protected]This bread is dense and flavorful, with a slightly sour tang. It's perfect for sandwiches or toast, and it also makes great croutons.
Md Sohfir
[email protected]I've never made soda bread before, but this recipe made it so easy. The bread turned out perfect - golden brown on the outside and fluffy on the inside. I served it with some Irish butter and honey and it was amazing.
Charles Edem
[email protected]This rye soda bread is a keeper! It's so easy to make and it tastes delicious. I love the hearty flavor of the rye flour and the slight tang from the buttermilk. I'll definitely be making this again.