rye-apple soda bread

I personally feel like the pros of having a fresh loaf of homemade bread outweigh the cons of having to actually make said bread. Yes, it takes time. And patience. And if there’s one thing I’m not patient about it’s waiting for the dough to go from the oven to my mouth. Enter soda bread. It’s super quick and doesn’t require yeast, kneading or even a bread pan. I just baked this thing in my cast iron. Plus it’s nice and dense (in a good way) and plenty full of delicious craggies that are just begging to be slathered with butter and honey. This specific recipe was adapted from this one by Ruby Tandoh, who is so very awesome by the way. It’s got rye flour and chunks of apple inside, a really great combo. Tastes amazing with some melted cheddar on top too.

Rye and Apple Soda Bread

200 g. spelt flour plus extra, to dust

120 g. rye flour

1 tsp. baking soda

½ tsp. salt

2 tsp. coriander

2 tbsp. light brown sugar (or coconut sugar)

2 small apples or 1 large, finely diced

300 ml. buttermilk

Preheat the oven to 355°F for 20 minutes before you begin to make the bread.

Combine the flours, baking soda, salt, coriander and sugar in a large bowl. Toss in the diced apple, distributing evenly, then pour in the buttermilk. Mix quickly but thoroughly. The dough is going to be pretty sticky. With well-floured hands, on a well-floured work surface, shape the dough into a rough ball. Transfer to a baking sheet (or cast iron skillet) and dust the top with a bit more flour. Use a sharp knife to score a deep cross into the bread. Bake for 50 minutes or until browned, crusty and fragrant.

Eat as soon as it’s cool enough to handle. The bread tastes best warm but reheats like a gem too.

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