Seeded Rye Soda Bread

I’ve been experimenting with dark rye flour recently – with mixed results. Here’s a recipe that has given fairly good results so far, but it’s still “open to development”. The flavour is lovely, so it’s worth a go.

Makes: two medium loaves (8 – 10 slices each)

Time: You can have two loaves baked within an hour

Level: Reasonably easy


  • 250g/9oz Plain white flour
  • 200g/7oz Dark rye flour (or use light)
  • 50g/1¾oz  oats (optional – just replace with white flour)
  • 12g/¼oz salt
  • 25g/1oz bicarbonate of soda
  • 100g/3½oz  mixed seeds + more reserved to scatter on top
  • 300ml/10fl oz buttermilk
  • 100ml/3½fl oz milk (might not need it all)
  • 75g/2½oz  butter, softened or melted


1. Preheat oven to 220C / fan 200C / 425F / Gas 7.  Put in a large baking tray to heat up. Place a similar size sheet of baking parchment on a flat surface nearby. (The unbaked loaves will go on this to be lifted onto the heated baking tray prior to baking)

2. Stir together all the dry ingredients first and mix well then add liquids and butter. Mix well again.

3. Tip the dough out onto a lightly floured surface. Knead very briefly to bring it together then divide into two roughly equal pieces. Shape each piece into a ball, then flatten. Place them on the nearby baking parchment.

4. Cut a deep cross into each piece. Brush with milk and scatter on the reserved seeds. Lift the loaves and baking parchment onto the heated tray. (You might need to cut the parchment in two)

5. Bake for 25 – 30 minutes. Test by tapping the bottom of each loaf with your knuckles. It should sound hollow when baked. If necessary, place loaves back in the oven for a few minutes directly on one of the racks.

I wish you every success with your bread making. I hope you have a go at this one and enjoy it. If you want to see more of my bread recipes click here.

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