This Pumpkin Seed and Rye Soda Bread is ready in just 40 minutes and requires no kneading or proving - hooray!! Perfect for when you want the deliciousness of homemade bread, but haven't got much time.
Preheat your oven to 220C/200C fan/gas mark 7/425F . Dust a baking tray (I actually use a pizza tray) with a little plain flour.
Mix all the dry ingredients together thoroughly. Tip in the buttermilk and stir to combine.
Keep stirring until the ingredients come together as a dough, then squidge together to form a ball.
Place the ball of dough on your baking tray and cut a deep cross in the centre. This is really important as it helps the centre of the bread to cook properly – so cut nice and deep, almost to the bottom.
Decorate the loaf with a few extra pumpkin seeds and place the loaf in the preheated oven for 30 minutes.
Serve with soup or cheese, olives and cold meats.
Instead of buttermilk you can use 200ml / 7oz regular milk with 1 tablespoon of lemon juice, apple cider vinegar or white wine vinegar stirred in to sour it. Alternatively you can use a 50/50 mixture of yogurt and milk.
You can make this recipe dairy free / vegan by using dairy free milk instead of regular milk, plus 1 tablespoon lemon juice, apple cider vinegar or white wine vinegar.
Baking soda is the same as bicarbonate of soda, however it is not the same as baking powder. Make sure you use baking soda/bicarbonate of soda in this recipe. Baking powder will not give the same result!
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.