Wholemeal Rye Soda Bread by Shane Smith

Shane’s delicious wholemeal rye soda bread is a hearty loaf that’s perfect for sandwiches or slathered with butter. This soda bread couldn’t be simpler to make and can be rustled up in under an hour! This is definitely one to try at home.

Difficulty

Low

Time

50 min

Author

Shane Smith

Ingredients

Servings

4

Makes

1 loaf

250

100

20

1

1

1 , optional

1 , medium

250

30

Utensils

Heatproof bowl, Parchment paper, Baking tray, KMX760API, KMX760ABC, KMX760ACH, KMX760AGD, KMX760GR, K-Beater

Instructions

Step 1

Preheat your oven to 200°C/180°C fan.

Step 2

Put the treacle into a bowl and add 100 ml of buttermilk and gently heat in the microwave for 30 seconds and mix together until blended.

Step 3

Add this mixture to the remaining buttermilk and set aside.

Step 4

Into the bowl of your Kenwood stand mixer, add the wholemeal flour, rye flour, porridge oats, soda, salt and caraway seeds (if using).

Step 5

Fitted with the k-beater attachment, mix these ingredients together until blended.

Step 6

To this, add the egg, buttermilk & treacle.

Step 7

Mix until just combined and turn out onto a floured work surface.

Step 8

This is a wet mixture so you can add more flour to the table if needed.

Step 9

Shape the soda bread dough into a round shape and pace on a lined baking tray.

Step 10

Using the back of a knife make a cross indent across the top of the loaf and place directly into the preheated oven and bake for 40-45 minutes.

Step 11

Once baked, remove and place on a wire rack to cool completely.