Name: Wholemeal Rye Soda Bread by Shane Smith
Total time: 50 min
Yield: 4
Ingredients: 250g wholemeal flour; 100g rye flour; 20g porridge oats; 1 tsp bicarbonate of soda; 1 tsp salt; Pinch caraway seeds (optional); 1 medium egg; 250ml buttermilk; 30g treacle

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Wholemeal Rye Soda Bread by Shane Smith

Serves: 4

Chef: Shane Smith

Category: Bread

Machine: Mixer

Total time (min.): 50

Shane’s delicious wholemeal rye soda bread is a hearty loaf that’s perfect for sandwiches or slathered with butter. Rye flour is packed with nutrients that aids healthy digestion as it’s a great source of fibre, adding porridge oats to the loaf gives a fabulous texture. This soda bread couldn’t be simpler to make and can be rustled up in under an hour! This is definitely one to try at home.

Ingredients

250g wholemeal flour
100g rye flour
20g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
Pinch caraway seeds (optional)
1 medium egg
250ml buttermilk
30g treacle

Tools

kMix Stand Mixer

Method

Preheat your oven to 200C/180C fan.
Put the treacle into a bowl and add 100ml of buttermilk and gently heat in the microwave for 30 seconds and mix together until blended.
Add this mixture to the remaining buttermilk and set aside.
Into the bowl of your Kenwood stand mixer, add the wholemeal flour, rye flour, porridge oats, soda, salt and caraway seeds (if using).
Fitted with the k-beater attachment, mix these ingredients together until blended.
To this, add the egg, buttermilk & treacle.
Mix until just combined and turn out onto a floured work surface.
This is a wet mixture so you can add more flour to the table if needed.
Shape the soda bread dough into a round shape and pace on a lined baking tray.
Using the back of a knife make a cross indent across the top of the loaf and place directly into the preheated oven and bake for 40-45 minutes.
Once baked, remove and place on a wire rack to cool completely.