Rye Soda Bread Rolls

22 August 2014

Rye Soda Bread Rolls

The theme for week three of The Great British Bake Off was... BREAD! I love bread week, I mean Paul Hollywood is the king of bread. He's my bread making hero if you like. Plus I'm always fascinated watching bread being made as I don't think I've quite mastered it yet.

Anyway, the challenges this week were rye bread rolls {Signature Bake}, ciabatta loaves {Technical Challenge} and stuffed centrepiece loaves {Showstopper}.

I loved the stuffed loaves, they all looked amazing {even Jordan's strawberry mess!} but I thought Kate and Luis excelled themselves this week. Until now Kate seems to have struggled a bit so bread must be her thing and no one even came close to Luis who was crowned the star baker.

Rye Soda Bread Rolls

So I had to decide what to make for this weeks Great Bloggers Bake Off, hosted by Mummy Mishaps. I really need a lot more practice at making bread. It's one of those things that I always think will take ages to make... and I just don't have ages to spare.

I was going to have a go at ciabatta but then I found this recipe for Rye Soda Bread rolls which sounded really quick and easy. It's a no-yeast recipe which means no kneading and proving thus saving you loads of time and muscle power.  The lack of yeast doesn't detract from the flavour though, it tastes just like 'normal' bread! I personally think this type of bread is perfect for dunking in a bowl of soup.

Rye Soda Bread Rolls

Rye Soda Bread Rolls

Makes 6
Prep time 15 minutes
Baking time 20 minutes

100g rye flour
250g self raising flour
1 tsp bicarbonate of soda
1 tsp salt
1tbsp linseeds
1 tub (284ml) buttermilk
1tblsp milk
Oats for garnish

Preheat the oven to 200C/400F/Gas mark 6. Line a baking tray with baking parchment.

In a large bowl, mix the self raising flour, rye flour, bicarb of soda, salt and linseeds.

Make a well in the middle and pour in the buttermilk. Mix with a wooden spoon until it comes together and forms a ball of dough. I always give it a mix with my hands too to make sure all the flour is combined.

Tip the dough out onto a lightly floured surface and cut into six equal sized pieces. Roll each piece into a ball and place on the baking sheet. Brush with milk and sprinkle a few oats on top.

Pop in the oven for 20 minutes, until golden brown. When you tap the bottom of the roll, it should sound hollow. Transfer to a wire rack to cool.

Enjoy!
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10 comments:

  1. Rye is my favourite read taste EVER. These look delish and I will definitely have a go

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    1. Thanks Emma, hope yours turn out great x

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  2. ooooh these would have been great to have had with my soup earlier!!! they look lovely and i really like the oat garnish
    thank you for linking up x x

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    Replies
    1. Thanks Jenny, I agree they'd be perfect with soup x

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  3. These look great and I love the addition of rye and linseed to make them healthier x

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  4. They look really professional! Great even bake :) I love rye bread, yummy.

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    1. I was surprised how professional they looked lol! x

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  5. Ooh these look great, and a bonus that they don't take long with no proving to do #greatbloggersbakeoff2014

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    Replies
    1. That was the best thing that they're so quick and easy :) x

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