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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.

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Ingredients

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

Method

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: Jenny Eades


Tags: Bread Rye Soda Bread

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