Name: Rye Soda Bread
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Sunflower seeds - 1 tablespoon; Rolled oats - 1 tablespoon; Caraway seeds, divided - 2 ½ teaspoons; Poppy seeds - 1 ½ teaspoons; Rye flour - 2 cups; All-purpose flour - 2 cups; Baking soda - 2 teaspoons; Sea salt - 1 ¼ teaspoons; Buttermilk - 1 ¾ cups; Buttermilk - 1 tablespoon

Ingredients for - Rye Soda Bread

1. Sunflower seeds 1 tablespoon

2. Rolled oats 1 tablespoon

3. Caraway seeds, divided 2 ½ teaspoons

4. Poppy seeds 1 ½ teaspoons

5. Rye flour 2 cups

6. All-purpose flour 2 cups

7. Baking soda 2 teaspoons

8. Sea salt 1 ¼ teaspoons

9. Buttermilk 1 ¾ cups

10. Buttermilk 1 tablespoon

How to cook deliciously - Rye Soda Bread

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.

3 . Stage

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 . Stage

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 . Stage

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.