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Rye Soda Bread

Internationalmedium4 servings
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Rye Soda Bread

Ingredients

  • tablespoon sunflower seeds
  • tablespoon rolled oats
  • 1/2 teaspoon scaraway seeds, divided
  • 1/2 teaspoon spoppy seeds
  • cup srye flour
  • cup sall-purpose flour
  • teaspoon sbaking soda
  • 1/4 teaspoon ssea salt
  • 3/4 cup sbuttermilk
  • tablespoon buttermilk

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
  3. Combine remaining 2 teaspoons caraway seeds, rye flour, all purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
  4. Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed oat mixture all over the top and into the cracks.
  5. Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.