Rye Soda Bread

Page 96

Cuisine: Eastern European | Course Type: Breads

(1 review)

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Recipe Reviews

This is a simple and quick soda bread recipe, with about 60% rye, the rest being white flour. You can, as Heidi writes, whip it together and have fresh bread cooling on your counter in about an hour.

However, you do have to like the particular taste of soda bread. I don't mind it, but I don't love it. My kids didn't like it at all, and they usually love all breads. My wife, however, thought it was great. So, your mileage will vary. I've tried to review this to reflect this varied level of opinion in our household.

I do like the way she cuts it before baking - almost through, in 8 pieces, so that it bakes up lovely and crusty. Also note, it was quite sticky and not easy to knead - I was a little concerned it wouldn't work out, but it turned out just fine.

If I did this again, I'd consider adding something to contrast the baking soda flavour - maybe caraway seeds.

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