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Rye Soda Bread

Recipe photo courtesy of Johnny Miller

Serve this updated soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive brunch spread.

Source: Martha Stewart Living, March 2013
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26
  • marilynrowland
    6 MAY, 2018
    I absolutely LOVE this recipe, and for several reasons. First of all, the taste and texture of this bread is wonderful, IF like me, you enjoy savory breads. Deliver me from the fancy, full-of-currants Irish soda breads--they are too sweet for my taste! This seems much closer to something an Irish farmer's family would enjoy with their meals. It's just great. The other reason I adore this recipe is that the baking techniques suggested solved my problem: I had never baked a loaf of Irish soda bread that was actually DONE until I tried this. Finally I had done it. So I have taken these techniques and applied them to other recipes, and now my Irish soda breads are always a success, no matter what. I even invested in some skewers even though I don't use them for anything else, and it was worth it. I always turn the bread over after 30 minutes and then cook it for another 15 minutes. In my oven, this is what works! Anyway, I am so grateful. I make a lot of Irish soda bread these days and rarely even buy commercial bread of any type anymore. Thanks, Martha!
    Reply
    • marilynrowland
      6 MAY, 2018
      I never write reviews, so I hope I got this right!

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