Rye Irish Soda Bread
Whip this up in 10 minutes and have warm bread and jam for morning or afternoon tea, or even breakfast.
Ingredients
- 150 gm Rye Flour 1 cup
- 450 gm plain flour 3 cups
- 2 teaspoons baking soda
- 20 gm fine sugar 1 tablespoon
- 2 teaspoons salt
- 1 Egg
- 440 ml buttermilk 1 3/4 cups
- 40 gm melted butter 2 Tablespoons
- Flour for dusting if very sticky non stick spray
Instructions
- 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