Rye Soda Bread

A recipe from Super Natural Every Day

2 1/3 cups / 9.75 oz / 275 g rye flour
1 3/4 cups / 8 oz / 225 g unbleached all-purpose flour
1 3/4 teaspoons baking soda
1 teaspoon fine grain sea salt
2 cups / 475 ml buttermilk
a bit of extra buttermilk

Preheat your oven to 400F / 205C. Place a rack in the center of the oven.

Sift the flours, baking soda, and salt into a large mixing bowl. Make a well in the flour, pour in the buttermilk, and stir until the dough just comes together. If you need to add an extra splash of buttermilk because the dough is too dry, you can. Knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer.

Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds of the way through the loaf with a serrated knife. Brush with buttermilk and sprinkle with 1 tbsp of flour.

Bake for 50 minutes, or until the bread is golden crusted on top and bottom (you may want to move the oven rack up for the last 20 minutes if you need more color on the top of the loaf). Cool on a wire rack.

Makes a single loaf.

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