Rye Soda Bread

Name: Rye Soda Bread
Total time: 50
Yield: 10
Ingredients: 1 tablespoon sunflower seeds; 1 tablespoon rolled oats; 2.5 teaspoons caraway seeds, divided; 1.5 teaspoons poppy seeds; 2 cups rye flour; 2 cups all-purpose flour; 2 teaspoons baking soda; 1.25 teaspoons sea salt; 1.75 cups buttermilk; 1 tablespoon buttermilk

Recipe by LauraF from allrecipes.com

50 Mins.

Ingredients

10 servings

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1 tablespoon sunflower seeds
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1 tablespoon rolled oats
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2.5 teaspoons caraway seeds, divided
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1.5 teaspoons poppy seeds
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2 cups rye flour

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2 cups all-purpose flour
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2 teaspoons baking soda
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1.25 teaspoons sea salt
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1.75 cups buttermilk
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1 tablespoon buttermilk

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.