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Rye Soda Bread with Dill Butter

February 26, 2017

On it’s own, I thought this bread was alright, but a little on the dry side, especially compared to my favorite Irish Soda Bread. But with the dill butter, I think it’s a new favorite. They make a great combination. I plan on making another loaf (and batch of dill butter) as soon as I finish the first. We had it with soup/stew for dinner, toasted for breakfast with scrambled eggs, afternoon tea, etc.


2 1/3 cups (275g) rye flour

1 3/4 cups (225g) all purpose flour, plus more for dusting and kneading

1 3/4 tsp baking soda

1 1/4 tsp fine-grain sea salt

2 cups buttermilk, plus more for brushing

Sift the dry ingredients into a large bowl and make a well in the center. Pour in the buttermilk and stir until it comes together into a dough. Turn out onto a lightly floured surface and knead just long enough for the dough to come together (about 30 seconds). It will be very sticky.

Form into a slightly flattened ball and place on a lightly floured baking sheet (I line it with parchment first). Brush the top and sides of the dough with buttermilk and sprinkle generously with flour (about 2 Tbsp). Slice four deep slashes in the dough, about two-thirds of the way down (as if making it into 8 wedges, but not going all the way through).

Bake at 400 degrees F for 30 minutes in the center of the oven, then quickly move the bread up a level. Bake another 20 minutes, or until hard and hollow sounding when you tap the bottom. Cool on a wire rack. Slice and serve with dill butter.

Dill Butter:

1 1/2 Tbsp finely chopped fresh dill

1 1/2 Tbsp finely chopped fresh chives (I didn’t have this and left it out)

1 1/2 Tbsp finely chopped shallots

1/2 cup unsalted butter, softened

1/4 tsp fine sea salt (reduce to a pinch if butter is salted)

1/3 cup goat cheese or semi soft farmers cheese.

Mix the herbs and shallots into the butter first, then mix in the cheese, leaving some small chunks of cheese. Serve at room temperature. (Keeps in the fridge for a week)


(Recipes from Super Natural Every Day by Heidi Swanson)


From → Breads

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