Rye, Seedy, Molasses Soda Bread

A healthier twist on a thoroughly underrated quick and simple bread.

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Ingredients

Step 1

2 cups Rye Flour

1/2 cup Mixed Seeds

2 tsp Baking Soda

1 tsp Salt

Step 2

1 cup Kefir/Buttermilk

1 tbsp Molasses

1 tbsp Olive Oil

1/4 cup extra Kefir/Buttermilk just in case

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Method

1. Preheat oven 200°C and line a baking tray with non stick paper.

2. Mix all the dry ingredients in a large mixing bowl.

3. In a separate medium sized bowl, mix all the wet ingredients.

4. Add the wet to the dry and mix thoroughly.

5. You should have a very sticky dough. If you’ve made bread before, this may worry you, but don’t panic it will sort itself out in the oven.

6. Tip the mixture onto a line baking tray. Roughly shape into a dome. You don't need to knead it, but you can mix it a little more using your hand if it helps to shape it into a dome. Sprinkle a little flour on your hands to help it from sticking.

7. Sprinkle the top with some rye flour and or oats, and make an X cut half the depth of the loaf.

8. Baked for 30mins or until cooked all the way through.

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Notes

Possibly my favourite bread and thoroughly underrated. No yeast is used, the rise is caused by a reaction between the kefir/buttermilk and the baking soda. The rye flour and molasses give it a rich dark colour and strong nutty flavour.

If you can’t get hold of Rye Flour then you can use regular flour, whole-wheat or spelt flour can also be used. This might just vary the amount of liquid you need.

If you don't have any molasses then you can use honey. If you don't have any seeds, then you can try with some oats, or omit altogether.

Goes perfectly with a bowl of soup or with some avocado and eggs for a quick brunch.

As no yeast is used, the loaf can be whipped up in under an hour, so it can be served warm and fresh out the oven.