Every time I make soda bread I wonder why I dont make it more often It is so easy and I love the distinctive taste This version is full of hearty rye flavor and tastes delicious toasted and topped with salted brown butter
Prep Time
50 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix sunflower seeds
oats
1/2 teaspoon caraway seeds
and poppy seeds together in a small bowl. Set aside.
Combine remaining 2 teaspoons caraway seeds
rye flour
all-purpose flour
baking soda
and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean
