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Rye Soda Bread

Author: Charlotte Rutledge

Rye Soda Bread Recipe

When this soda bread came out of our test kitchen, it was a big hit with practically everyone who took a bite (or three, or five). The moist crumb counterbalances the crunchiness from the grains and seeds, and the slight sweetness complements the subtle earthiness of the whole grains. If you prefer the more traditional flavor of rye, we recommend you add the optional caraway seeds; we like the bread both with and without.

At a glance

1 loaf


Choose your measure:


  1. Preheat the oven to 375°F. Lightly grease a 9"x 4"x 4" loaf pan or a 9" x 5" loaf pan.
  2. Combine the flours, Harvest Grains Blend, baking soda, salt, and seeds in a large bowl.
  3. In a separate bowl or measuring cup, whisk together the oil, maple syrup, and buttermilk.
  4. Pour the liquid ingredients into the dry, stirring just until blended.
  5. Fold in the currants or raisins.
  6. Transfer the batter to the prepared pan, smoothing the top with a spatula.
  7. Bake the bread for 70 to 75 minutes (60 to 65 minutes for a 9" x 5" pan), tenting it with foil if the top becomes too dark; a toothpick inserted into the center should come out clean.
  8. Remove the bread from the oven. After 10 minutes, turn it out onto a rack to cool completely.
  9. Yield: 1 loaf.