We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Rye Soda Bread

This is based on a traditional soda bread recipe but with the addition of light rye flour or, and this is my favourite, Orcadian 'Bere' flour. Delicious fresh, with marmalade or cheese, good toasted the next day.

Like this? Share it with your friends.

Report abuse


350g strong white flour

150g light rye or bere flour

1 heaped teaspoon cream of tatar

1 heaped teaspoon bicarb of soda or baking powder

300-350 mils milk (traditionally you use butter milk, I just use UHT semi-skimmed and the result is always delicious

0.5 teaspoon rock salt


Pre-heat the oven to Gas Mark 5. Mix all the ingredients in a bowl to form a smooth dough. Add a little more or less milk depending on the flour. Knead briefly on a floured work surface. Place a silicone sheet or paper on a flat baking tray. Shape the dough into a flat cake about 4cm thick. Then cut the cake into quarters and separate on the baking tray.

Back at Gas Mark 5 for 30 minutes. Eat fresh, delicious with marmelade or cheese.

Added by: J Eades

Tags: Bread Rye Soda Bread

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers