Friday, 16 June 2017

Rye Soda Bread

I had planned to bake a loaf of sourdough, but I got distracted with this and that and ran out of time and motivation.  And then there was Soda Bread... Life. Saved.

Rye Soda Bread
Slightly adapted from here

250g wholemeal flour (I use Atta flour), plus extra for dusting
100g rye flour
50g traditional oats
1 teaspoon baking soda
1 level teaspoon fine sea salt
1 egg
300ml buttermilk

Preheat the oven to 190C and dust a baking tray with wholemeal or Atta flour. Set aside.

Place both flours, oats, baking soda and salt in a large bowl and mix.

In a separate bowl, whisk the egg and buttermilk together.  

Pour the wet mixture into the dry ingredients and mix with a fork until it starts to come together. Flour your hands and turn the dough out onto a lightly floured work surface.  Bring the dough together and form it into a ball.  Press the ball down until it is about 3cm deep.  Sprinkle the dough with some flour, score a deep cross in the top using a serrated knife, and bake for 40 minutes.  Eat while warm, preferably slathered with the best unsalted butter you can get your hands on. 

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