No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rye Soda Bread

  • prep: 15 mins
    total time: 3 hours
  • yield: Makes 1 loaf
Photography: Johnny Miller

advertisement

advertisement

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for work surface, hands, and skewer
  • 1 1/2 cups rye flour
  • 1 1/2 teaspoons coarse salt
  • 1 1/4 teaspoons baking soda
  • 2 cups well-shaken low-fat buttermilk

Directions

  1. Step 1

    Preheat oven to 425 degrees. Whisk together flours, salt, and baking soda in a large bowl. Gather mixture into a mound; create a deep well in the center. Pour buttermilk into well. Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.

  2. Step 2

    Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball. (Do not overwork dough.) Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Across top of round, cut a 1-inch-deep X with a floured knife. Poke holes at 1-inch intervals to bottom of dough (about 28 holes total) with a floured wooden skewer.

  3. Step 3

    Bake bread 30 minutes. Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.

Source
Martha Stewart Living, March 2013

advertisement

advertisement