This Rye Irish Soda Bread makes a quick and delicious afternoon tea. Just in time f0r St Patrick’s Day!!
What could be better than a little afternoon tea or even breakfast on St patrick’s day then Irish Soda bread.
I thought I might just have a quick little celebration seeing that my ancestors were from Ireland. My paternal Grandfather always proclaimed to be a 5th generation Australian. At school that was somewhat of a novelty and I was quite proud of it, though I didn’t realise it probably really did mean that my forebears, whoever they may have been on my Father’s side were convicts.
Our Irish blood was not lost on my Mothers side either as my Maternal Grandmother met her husband in Hull, the North of England. They fell on hard times as my Grandfather was an Irishman and quite prone to drinking. They came to Australia with the hope of a better life. The Irishman Grandfather wandered off to Queensland and disappeared in a mirage of pubs before I was born. He wasn’t mentioned much but he left us with another Irish name and heritage on both sides of the parental line. (Just to even the score with New Zealand though my Maternal Grandmother was from Palmerston North in New Zealand).
Anyhow, back to warm bread and tea for an afternoon or morning snack. I’ve made this Irish Soda Bread from part Rye Flour. I have used one of my favourites from Kialla Pure Foods because it is a fine light mill. It just has enough to give it a wholesome feel. This is such a wonderful treat, warm craggy bread. I hope you make some and toast the Irish.
Rye Irish Soda Bread
Ingredients
Method
- Oven temperature 200C or 400F, A greased skillet or round cake tin approx 8 in/ 20 cm
- Put the dry ingredients into a bowl ( flours, bi carb, salt, sugar) and stir well
- In another bowl mix the egg and buttermilk well then stir in the warm melted butter.
- Mix immediately into the dry ingredients with a spatula or spoon. It should come together easy and become a somewhat sticky dough.
- Flour your hands and shape it into a nice round blob.
- Pop this into a greased skillet or cake tin and bake for 45-50 minutes
- If you have a fan forced oven it will be the shorter time
- It should be golden and cooked through the middle.
- Test by skewering or touching the centre with your fingers. It is baked when firm
- Cool for 5 minutes then dive in!
- Best eaten the day it is made
Recipe inspired by Alexandras kitchen
Hi Tania!
Great recipe. I’m beginning to learn more about the variations of Irish Soda Bread and am delighted to find yours here. I actually never thought about adding in some rye flour. I think this will be useful in the future because I plan on making much more of this type of bread. As you may have seen on my site, my recipe for Irish Soda Bread was a hit. I’ve been eating it every morning. I’m wondering – do you have any experience with adding other types of flour (whole wheat, oat)? I’d like to experiment with a cup here or a cup there. Perhaps add a little excitement.
Anyway, thanks for the awesome post. I appreciate it!
Jay
Thanks Jay. You can just about substitute a cup of any flour to this very simple bread. it tastes great doesn’t it?
Ha ha, I have a similar Irish heritage from the small bit I can glean from research. Never tried soda bread, this looks like it would fit the bill with a strong cuppa nicely.
would love a chunky slice slathered in butter.
Oh I would love some fresh baked bread with marmalade! Yum, I bet your kitchen smelled amazing 🙂
Thanks so much for sharing
Julie
Gourmet Getaways
Hi Julie, no thank you for visiting!
I wonder if it’s possible to make this 100% rye…my stomach just can’t handle modern wheat :-((
Well I guess you could use other flour if it isn’ too heavy. you would know what to do Angie
Angie – I use 100% spelt flour but I think half and half with rye would be really lovely. It would be a nutty and robust but I think it would work well.
Tania – you’ve reminded me it’s been too long since I made soda bread. Need to rectify that asap.
Thanks for the help Nancy.
Begorrah methinks you’ve been celebrating with St Paddy a bit early!
Can I presume it is 1 and 3/4 cups of water or maybe Guinness!?
Oh yes. Too much Guinness!!. it should be buttermilk.
I’ve enjoyed my fair share of soda bread through the years,Tania, but never once was it made with rye flour. What a great idea and it would surely make delicious sandwiches with the left-over corned beef. 🙂
Thanks John. The Rye flour I am using is very light and a lovely flavour