Wednesday, October 30, 2019

Rye Soda Bread

This is quick and easy bread.  It is a bit dense and very satisfying with a dab of butter, along side a bowl of soup.  This is the the kind of things that Autumn is made of, at least for me!

Rye Soda Bread

2 1/3 cups (9.75 ounces) rye flour
1 3/4 cups (8 ounces) all-purpose flour
1 3/4 teaspoons baking soda
1 1/4 teaspoons fine sea salt
2 cups (475 mL) buttermilk
1 tablespoon pretzel salt (optional)

Preheat oven to 400°F.  Place a sheet of parchment paper on a cookie sheet.

In a bowl combine flours, salt and baking soda.  All at once add buttermilk, mix and knead for about a minute, till it all comes together.
Press the dough into a flat disk. Sprinkle the top of the dough disk with about 1 tablespoons of pretzel salt. 
Make 4 deep cuts into the dough, about two-thirds of the way through. Be careful not to cut all the way through.

Bake for 30 minutes, and then move the dough to the top rack of the oven. Bake for another 20 minutes to crisp up the surface.

Let cool on a wire rack completely before serving with salted butter. Okay, I know you want to have a slice warm with butter oozingly, melting all over the top.

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