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Rye and Sultana Soda Bread Mini

If you don't have rye flour use a wholemeal flour. Do not overmix the batter, mix only enough to combine. This recipe uses Australian cup measurements
5 from 1 vote
Servings 6


  • 225 gm plain flour 1 1/2 cups
  • 100 gm Rye Flour 3/4 cup, Kialla is great
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon bi carbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon of vanilla
  • 70 gm caster sugar 1/3 cup
  • 1 cup of sultanas
  • 1 Egg
  • 250 ml buttermilk 1 cup
  • 75 gm melted butter 6 Tablespoons
  • 3 tablespoons of raw or large crystal sugar for decorating


  • Set the oven to 180C or 350F. Spray or grease a 6 hole muffin tin or small sized loaf tin
  • Put the flour, bi carb, baking powder, cinnamon and salt into a bowl and mix well.
  • Then mix in the sugar and the fruit.
  • Mix the egg, vanilla and buttermilk well then add the cooled melted butter, mix quickly then pour over the dry ingredients
  • Mix only long enough to combine the dry ingredients and the wet.
  • Fill the muffin holes to 3/4 full and sprinkle with sugar before baking for 20-25 minutes