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Rye soda bread

Rye soda bread

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Rye soda bread

Super-fast, super-easy

Super-fast, super-easy

Serves 6

Cooks In50 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 248 12%

  • Fat 3.3g 5%

  • Saturates 0.7g 4%

  • Sugars 3.5g 4%

  • Salt g 0%

  • Protein 10.4g 21%

  • Carbs 46.5g 18%

  • Fibre 6.5g -

Of an adult's reference intake


  • 250 g wholemeal flour , plus extra for dusting
  • 100 g rye flour
  • 50 g porridge oats
  • 1 teaspoon bicarbonate of soda
  • 1 large free-range egg
  • 1 x 300ml tub of buttermilk or natural yoghurt

Recipe From

Everyday Super Food

By Jamie Oliver


  1. 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.
  2. 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.
  3. 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.

Watch the video: Bread making: How to make Rye Sourdough Bread from scratch.