Everyday Super Food
By Jamie Oliver
Rye soda bread
Super-fast, super-easy
50 mins
Not Too Tricky
serves 6
About the recipe
Rye flour is high in lots of essential nutrients, especially phosphorus. Adding oats to the equation really ups the fibre content of the loaf too – it’s a real all-rounder
Recipe From
Ingredients
250g wholemeal flour, plus extra for dusting
100g rye flour
50g porridge oats
1 teaspoon bicarbonate of soda
1 large free-range egg
1 x 300ml tub of buttermilk or natural yoghurt
Method
- This bread is delicious hot from the oven – it requires no proving in the making, and there are lots of wonderful ways to enjoy it. Preheat the oven to 190°C/375°F/gas 5. Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together. In a separate bowl, whisk the egg and buttermilk or yoghurt together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.
- Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour, too. Use your hands to flatten the dough into a disc, roughly 3cm deep. Score a cross or star into the top with a knife, about ½cm deep, then bake in the centre of the oven for 40 to 45 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.
- Transfer to a wire cooling rack, and serve slightly warm. As you’d expect, this is great with all your favourite toppings. For lots of ideas, see super-food protein loaf topping ideas galore.
Tags
