Rye Soda Bread

Rye Soda Bread

Ballyknocken letter B

Makes 1 x 900g loaf tin

What I love about the weekend is the time to make my favourite homemade bread and rolls. Making bread is much easier than you think, if you are making yeast bread, you just have to allow time for the rising process and there will be plenty of time to prepare other items in between. Get creative and use this recipe, add roughly chopped walnuts to make scones and bake them for about 12 to 15 minutes.

250g light rye flour
120g organic whole spelt flour
1 tsp bread soda
3 tbsp sunflower seeds
120ml plain yoghurt
100ml milk
1 egg, beaten
4 tbsp honey
2 tbsp rapeseed oil
1 tsp salt
Sunflower seeds, for decorating


  1. Preheat the oven 200°C/fan 180°C/Gas 6.  Line 1 x 900g loaf tin with parchment.
  2. Combine the rye flour, spelt flour, bread soda and sunflower seeds together in a large bowl.
  3. Mix together the yoghurt, milk, eggs, honey and rapeseed oil in a bowl.
  4. Pour most of the yoghurt mixture into the flour mix until soft, sticky dough is formed. Stir and transfer into the loaf tin. Bake for about 25 to 30 minutes until golden, well risen and cooked though. To know when bread is fully baked, tap the underneath of the bread, if it sounds “hollow” then it is cooked or insert a skewer, when it comes out clean, then it is done.

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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