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Russian Style Quick Rye Soda Bread

A quick soda bread with Russian style ingredients, namely: Dark Rye Flour, a sour element (I have used Kefir, a fermented milk product) and Caraway Seeds.

To darken and enrich the bread, use cocoa powder and a touch of expresso powder.



1 ½ cups dark rye flour, organic

¾ cup whole wheat pastry flour, organic

¾ cup unbleached flour, organic

1 ¼ teaspoons baking soda

2 tablespoons caraway seed

1 teaspoon sea salt

2 tablespoons coconut palm sugar

2 tablespoons cocoa powder

½ teaspoon expresso powder

2 tablespoons unsalted butter, softened

1 ¼ cups kefir, fermented milk, or buttermilk



Preheat the oven to 350 degrees.


Place the first 9 ingredients into a large bowl (rye flour through sugar).


Add the butter (hint: it should be very soft), and the kefir (try it – it’s good for your health and gives a great tang).


Mix with a large fork until the dough is crumbly, but seems to be coming together.
Use your hands to bring the dough together quickly. Lightly flour your work surface, add the dough, form into
a neat ball, then knead about 2 minutes.


Lightly oil a baking sheet (I use a silpat liner) and place the dough on it. Sprinkle with flour if desired.
Using a very sharp knife cut an “x” on top.


Bake in the oven for 45 – 50 minutes until golden and has a kind of hallow sound when tapped.
Not sure it’s done? – stick the loaf with a thin knife to test for doneness.


Cool, slice and enjoy. Serve with creamed butter, or even better – creamed butter with honey.

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