Rye soda bread dinner rolls

Bread. It’s something I am working on mastering. Slowly…  The thing I find with bread is the timing is often the biggest challenge – when I work backwards from the time I want to be enjoying my freshly-baked loaf, it sometimes means I am starting it in the middle of the night. I never seem to get the timing right!  For me, that’s the biggest factor standing in the way of my experimentation and ultimate success!  And baking bread is something I’d love to do more of with my cooking club boys but often when you are baking bread with kids, not just the timing but the waiting time involved can be off-putting.  Sometimes, though, even I like instant results in the kitchen (though I know that some of the best things involve a lot of wait time!) and soda bread is a wonderful introduction to baking bread for anyone because it’s fast to make – and it tastes “just like real bread” (in the words of one of my cooking club members!).  I’ve made Jamie Oliver’s rye soda bread before with my cooking club before and made it into rolls because it bakes faster (important when you only have an hour or so to work with!) and they were a huge success. Definitely the way to go with kids – and impatient adults 😉

When I received received my shipment of 1847 flours I was really keen to try the Daily Bread flour as well as the Rye Humour flour and soda bread seemed like a great idea.  Jamie’s original recipe calls for whole-wheat flour which can make the rolls a little tough if you over handle it, so I wondered about using bread flour with the rye flour to see how that worked. Turns out, it works beautifully! You might wonder about the inclusion of mayonnaise in this recipe – when you might be expecting an egg. Well, yes… that would be a good question!  One time when we made these at school I forgot to get eggs and consulted with my assistant and the school chef who both assured me that mayonnaise (in such a small quantity) would be a fine substitute for an egg in soda bread – and no, you can’t taste it!

Yield: 12

Rye soda bread dinner rolls

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Simple soda bread with rye flour.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 250g 1847 Stone Milling "Daily Bread" flour
• 100g 1847 Stone Milling "Rye Humour" flour
• 1 teaspoon baking soda
• 1 cup (230g) plain Greek yoghurt (I used 0%)
• 2 tablespoons mayonnaise
• 1/4 cup (60mls) milk (for brushing the tops of the rolls before you bake)
• large-flake oats (for sprinkling on top of the rolls before you bake)
• a little extra rye flour (for sprinkling on top of the rolls before you bake)

Instructions

1. Preheat your oven to 375°F.
2. Prepare a baking tray with parchment paper or, alternatively, use a non-stick muffin tin.
3. Whisk the flours and baking soda in a large bowl.
4. In a small bowl, whisk the yoghurt and mayonnaise together until well-combined.
5. Scrape the yoghurt/ mayonnaise into the flours.
6. Use a fork to mix the wet ingredients into the flours.
7. As soon as it starts to come together in a shaggy-looking mixture, use your hands to bring the dough together in to a rough ball.
8. Turn the dough out onto a lightly floured surface and knead lightly until the ball is smooth.
9. Divide into 12 portions, shape them into round balls and place them on the baking tray or in the muffin tins.
10. Use a butter knife to cut a cross on top of each roll.
11. Brush the top of each roll with the milk then sprinkle with the large-flake oats and a pinch of flour.
12. Bake for 20-25 minutes or until the bottom of each roll is firm and crusty.
13. Remove from the oven and cool on a wire rack.
14. Best enjoyed slightly warm or room temperature the day they are baked (they do not keep very well).

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These are definitely best the day you make them but it’s a fun vacation project for kids (and their parents!). I definitely recommend soda bread as an easy introduction to baking bread. Warning, though – you’ll be hooked!

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Disclosure: 1847 Stone Milling provided me with samples of their flours and compensation in exchange for recipe development. All opinions are, as always, 100% my own.