Rye Soda Bread

In this recipe the dough expands by about a third during baking, thanks to the reaction that takes place when combining baking soda with the buttermilk. The preparation time is incredibly fast, you do not have to kneed for too long or comply with boring waiting times while the yeast is working to foam up the dough. 

Obviously this unleavened bread is less “honeycomb” like and more full-bodied than this, however, despite the lack of yeast, it is still quite soft. To make this particular version of Soda Bread, I mixed white flour with rye flour.  I like to add rye flour whenever I can because it has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber. 

Would I be under a cloud if I said I haven’t heard of buttermilk until a few weeks ago? I’m not here to build a reputation as a trained chef, anyhow.

I enjoy much more being as honest with you as I would be with a close friend than pretending I am a master chef that knows best. Same applies to my science experiments: I am constantly researching and learning.

So, what have I learned this time? I learned the secret of the Irish Soda Bread. And I am here to share it with you (please thank me later, after you have successfully baked this bread :)).

The dry yeast we normally use when baking bread is only a mixture of sodium bicarbonate and an acid. We can now simulate commercial baking powder by mixing simple acidic substances, such as vinegar, yogurt and buttermilk, with the sodium bicarbonate. Simple as that. 

In the past, when sodium bicarbonate was not available, it was common to make raising agents using lye obtained from wood ashes and water. How cool is that! A handful of ashes taken from the fireplace dissolved in a big jug of water would be used instead of yeast or soda. A loaf you can make from wood: this is what I would call a rustic and genuine bread.

I believe in stepwise progress, my friends: maybe soon you’ll see me blogging about extremely natural recipes from a house in the woods (like I saw during my short stay in Norway last year). But in the meantime I want to find happiness in small things, even in a slice of this rye soda bread.