Quick and Easy Rye Soda Bread (or 3 baking experiments in 1 loaf)

Todays bread is experimental in three ways: Cream of Tarter, Rye Flour, Soda Bread. All three being ingredients or methods which i have never used before. The Rye flour came from my “ooh lets try all the interesting flours in the shop” occasion. Then i noticed on the back of the packet a recipe for quick and easy soda bread. The bread contains no yeast and therefore contains New Science! Normally when trying a new experiment its sensible to only include one unknown new variable but hey ho, its all in the interests of science… and lunch

I decided to make the bread for lunch as it was quick to make and id been wanting to try the recipe for a while but had been forgetting to buy milk. The dough took minutes to mix, although did stick to my hands a little, and easily made a small ball

Recipe (from the back of the photographed packet)

Oven 220degC / Fan 200degC / 425degF / Gas 7

  • 250g / 10 oz Rye Flour
  • 1 tsp Bicarbonate of Soda
  • 2 tsp Cream of Tarter
  • 175ml / 6 floz Milk
  • 1tsp Oil
  1. Mix together the flour, soda and cream of tarter
  2. Add milk and mix into a small ball of dough
  3. Place on an oiled baking tray, cut a 2cm/1in cross into the top of the dough and leave to stand for 30 mins
  4. bake in a pre-heated oven for 35-40 mins (it will all depend on your oven
And the result is… quite nice rye bread. Rye bread has a very strong flavour and can be quite dry (although currently its all moist and warm from the oven) so i sliced it very thinly and covered it in honey. Yum. Unfortunately the bottom burnt and as you can see it just came clean off when i cut the loaf in half. The outside is crunchy and the inside soft so it is a little tricky to cut without the edges detaching from the centre but i managed to get my slices
(now my line spacing has gone funny and i can’t work out how to change it back!)
What i don’t know is what normal soda bread tastes like so maybe that will be the next baking experiment

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