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Rye Soda Bread


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.