Rye Soda Bread
  • 1 1/2cups sprouted rye flour
  • 2 1/2cups sprouted white wheat flour
  • 1 1/2teaspoons coarse sea salt
  • 1 1/2teaspoons baking soda
  • 2cups whole organic buttermilk, divided
  1. Preheat oven to 425 degrees (for one hour).
  2. Whisk together flours, salt, and baking soda in a large bowl.
  3. Gather mixture into a mound; create a deep well in center.
  4. Pour 1 1/2 cups of buttermilk into well.
  5. Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.
  6. Add additional buttermilk, one tablespoon at a time if dough is dry.
  7. Continue adding buttermilk until you have a pliable dough, not too sticky, but not dry.
  8. Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball.
  9. Be careful not to overwork the dough.
  10. Pat ball into a 7-inch wide domed round or 10" long loaf shape and transfer to a baking sheet.
  11. Across top of shaped dough, cut a 1-inch deep X (round) or 3 slashes (loaf) with a floured knife.
  12. Poke holes at 1-inch intervals to bottom of dough with a floured wooden skewer.
  13. Bake bread 30 minutes.
  14. Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more.
  15. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving.
  16. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.