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Rye Soda Bread
By Charlotte Rutledge · kingarthurbaking.com
Makes one 9×5 loaf
1 hr 45 min
A dense, lightly sweet quick bread made with rye, pumpernickel, and Irish-style flours, studded with currants and caraway.
| prepPreheat oven to 375°F / 190°C | ||||||
| prepGrease a 9×5 loaf pan | ||||||
| 1 cup / 120 g King Arthur Unbleached All-Purpose Flour | Whisk dry ingredients | Stir wet into dry until blended | Fold in currants | Transfer to pan, smooth top | Bake 375°F / 190°C, 70–75 min, tent if needed | Cool 10 min in pan, turn out to rack |
| 1 cup / 106 g King Arthur Pumpernickel Flour | ||||||
| 1 cup / 110 g King Arthur Irish-Style Flour | ||||||
| 3/4 cup / 113 g King Arthur Harvest Grains Blend | ||||||
| 1 1/2 teaspoons baking soda | ||||||
| 1 teaspoon table salt | ||||||
| 1 to 2 tablespoons / 7 to 14 g caraway seeds, optional; for traditional rye flavor | ||||||
| 1/2 cup / 99 g vegetable oil | Whisk wet ingredients | |||||
| 3 tablespoons / 57 g maple syrup | ||||||
| 2 cups / 454 g buttermilk | ||||||
| 1 cup / 142 g currants or raisins | ||||||
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