Rye Soda Bread

This is a fantastic recipe I made out of Jamie Oliver’s new cookbook, Everyday Super Food, an absolutely brilliant book with endless simple, inexpensive recipes that are healthy and nourishing. It took no time at all to whip up and turned out even better than expected – wonderfully crusty on the outside and soft and dense on the inside, a very filling bread that is perfect with just about any topping (see pg 70 of his book for lots of interesting ideas) and stays fresh for a few days if kept covered in a cool place. Although, I guarantee it will disappear in no time! My family couldn’t resist eating it fresh out of the oven with some good-quality butter. With no proofing or kneading required, it’s the perfect bread for beginners!



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


  1. Preheat oven to 190°C/375°F/gas 5
  2. Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together
  3. In a separate bowl, whisk the egg and buttermilk/yogurt 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
  4. Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour too
  5. 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 1/2cm deep, then bake in the centre of the oven for 40-45 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom
  6. Transfer to a wire cooling rack, and serve slightly warm.

Jamie Oliver’s Everyday Superfood can be purchased from your local bookstore (always the best option!) or from http://www.amazon.com/Everyday-Super-Food-Jamie-Oliver/dp/0718181239 or https://www.bookdepository.com/Everyday-Super-Food-Jamie-Oliver/9780718181239


3 thoughts on “Rye Soda Bread

  1. mrspattz says:

    I love this new book and am cooking through it this year. Looking forward to trying the bread recipe. Really like finding other Jamie Oliver fans and seeing your posts. Great photo, makes me hungry!


  2. mrspattz says:

    I’m cooking through this book and blogging about it and this is one dish I’m so excited to try. Good to see a success as I’ve never tried making bread this way before so feel a bit nervous but you make it look just as good as his book picture so I’m hoping mine turns out ok.


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