Wholemeal and rye flour soda bread.

I love making double rise yeast based bread, but sometimes you want homemade bread in a hurry. I love how dense rye bread is and treated myself to some lovely organic stone-ground rye flour. This is a great super filling sandwich bread, it makes your basic salad and humus sandwich mighty! There be no rumbling vegan tums at lunch time with this bread around.


2 cups stone ground rye flour
1 3/4- 2 cups fine plain wholemeal flour
2 1/2 tsp baking powder
Pinch o’ salt
1/2 tsp caraway seeds (optional)

1 cup warm coffee
3/4 cup soy milk
1 tbsp brown sugar
1 tsp apple cider vinegar

Preheat the oven to 200c/400f. Mix all your dry ingredients in a bowl, whisking together with a fork. In another bowl mix together the coffee, soy milk and cider vinegar, then whisk in the sugar with a fork until combined, the mix will curdle slightly but don’t worry about that! Make a well in the center of the dry ingredients and poor the wet ingredients into it. Mix until fully combined and not dry bits remain, it the mixture is a bit too wet to handle, stir in the remaining wholemeal flour one tablespoon at a time until the mixture is easy to gently shape. Line a baking sheet with baking parchment and shape the dough gently into a round loaf shape and bake for 30-40 minutes until browned on top and sounds hollow when tapped on the bottom.

13 thoughts on “Wholemeal and rye flour soda bread.

  1. Oh my gosh – I’ve been meaning to make irish soda bread forever and it always gets shoved to the back burner – this one looks amazing with the rye flour – got to make this immediately 🙂

  2. Looks great! I will try this one! I really want to get into making my own bread and this sounds/looks delish. Thanks for stopping by my blog, btw!

  3. Hi there, I was wondering if I can use 100% rye flour rather than mixing with wholemeal flour for this recipe. Just found out I’m allergic to wheat and yeast and desperately looking for a new bread recipe! Thanks in advance x

    • Sorry for late reply, I don’t blog much these days. Id say that won’t work for a quick bread. High rye breads tend to need a sourdough starter or some serious game to rise properly. Baking powder just ain’t butch enough. I think I have a gram flour quick bread on this website somewhere, only on my phone right now so can’t be much more help, but the gram flour bread makes good toast.

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