This Irish Soda Bread recipe is so quick and easy to make… no kneading, no rise time. Within an hour you can have it out of the oven and cooling, ready to eat.
The twist in this recipe is that half of the flour is replaced with dark rye flour which gives the bread a deliciously rich, nutty flavor and takes ordinary soda bread to the next level of yummy goodness.
Just look at that beautiful dark loaf of bread!
First you’ll want to gather your ingredients to make sure you have everything.
Irish Soda Bread with a Rye Twist
- 2 c of organic dark rye flour
- 2 c organic all purpose flour
- 2 tbsp raw coconut sugar or brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 c buttermilk
- 2 tbsp molasses
- 1 large egg
- ¼ c of oatmeal (to coat the dough)
Preheat your oven to 375ºF
Add the dark rye flour, all purpose flour, sugar, baking powder, baking soda and salt to a large mixing bowl. Whisk to combine thoroughly.
Measure the buttermilk in a large measuring cup, add the egg and molasses. Beat to combine the liquids.
Make a well in the center of the dry ingredients and pour the liquid mixture into the well.
Stir the wet ingredients into the flour mixture.
At first, it’s going to look like there’s way too much flour. Keep mixing.
After several stirs, it’s going to start to look like a sticky mess and now you may be thinking that you actually need more flour… but a sticky mess is exactly what you want!
Sprinkle a couple of handfuls of the oatmeal on your counter.
Scoop the sticky dough out of the bowl on to the oatmeal, then flip it over to coat the dough.
Your hands are going to end up a sticky mess too, but trust me, it’s going to be sooo worth it.
If you hate getting your hands dirty while baking you could also use a couple of large spoons to roll the dough in the oatmeal. But it won’t be as much fun. 🙂
Transfer the oatmeal coated ball of dough to a baking sheet lined with silpat or parchment paper. If you don’t have either of those, you can also thoroughly grease the baking sheet with butter.
Now if you’ve been baking for a while, you know that bread of any kind can behave differently depending on how humid your climate is, which in turn affects how much moisture your flour contains.
So sometimes when I make this kind of bread, the dough will start to spread out more than I’d like after putting it on the baking tray.
No need to panic or think it’s ruined. This recipe is very forgiving. Simply scoop the dough from the edges back into the center of the loaf.
Once you’re happy with the way your loaf looks on the baking sheet, pop it into the oven that you’ve preheated to 375ºF and bake for 45 to 50 minutes.
The bread is done when the bottom of the loaf sounds hollow when tapped.
Remove the loaf from the oven and allow to cool before slicing.
The bread is delicious all by itself dipped in soup or stew.
Or you can spread a bit of butter on it to have with your favorite cheese.
I’ve made 2 loaves of this recipe for Irish Soda Bread with a Rye Twist in the past few days because as you can see, someone (who shall remain nameless) can barely wait until I get a photo taken before he’s swooping in to steal a piece!
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