Tuesday, 4 December 2012

Rye soda bread

Rye soda bread and soup
So, I've recently become interested in soda bread, inspired by a friend of mine, as I've mentioned earlier and I had some rye flour left over from something or other.  So, on a lazy Sunday afternoon, I decided to try..  rye soda bread, using Hugh Fearnley-Whittingstall's recipe.

Served with some soup I knocked up with vegetables that needed using up, it was a really nice autumn meal.  Because I made two small loafs rather than one larger one, they cooked faster.

The only criticism I'd make of the recipe is that I thought the amount of salt was completely wrong.  I thought this when looking at the recipe and went for a whole teaspoon rather than 1/4 teaspoon as suggested but both my lovely husband and I thought it was still undersalted.  I'd be tempted to go for two teaspoons next time.

Rye soda bread
Rye soda bread

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