Rye Soda Bread


A recipe from Super Natural Every Day

2 1/3 cups / 9.75 oz / 275 g rye flour
1 3/4 cups / 8 oz / 225 g unbleached all-purpose flour
1 3/4 teaspoons baking soda
1 teaspoon fine grain sea salt
2 cups / 475 ml buttermilk
a bit of extra buttermilk

Preheat your oven to 400F / 205C. Place a rack in the center of the oven.

Sift the flours, baking soda, and salt into a large mixing bowl. Make a well in the flour, pour in the buttermilk, and stir until the dough just comes together. If you need to add an extra splash of buttermilk because the dough is too dry, you can. Knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer.

Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds of the way through the loaf with a serrated knife. Brush with buttermilk and sprinkle with 1 tbsp of flour.

Bake for 50 minutes, or until the bread is golden crusted on top and bottom (you may want to move the oven rack up for the last 20 minutes if you need more color on the top of the loaf). Cool on a wire rack.

Makes a single loaf.

Rye Focaccia



• 25g fresh yeast
• 700ml cold water
• 1tbs honey
• 4tbs olive oil
• 2tsp salt
• 500g rye flour
• 500g plain wheat flour
• 1tbs coarse sea salt
• salt and pepper

To make the focaccia, dissolve the yeast in the water. Add the honey, half of the olive oil and then 2 teaspoons of salt and stir again. Mix in both flours to form a very wet dough, then stir well with a wooden spoon for 10 minutes or, if you are using an electric mixer, let it run for 5 minutes. Scrape the dough out into a container, cover it and leave in the refrigerator until the next day.

Preheat the oven to 225 degrees C. Line a 30x40cm baking tray with baking paper. Take the dough and press it into the tray as evenly as possible, then press ‘dimples’ in the surface. Drizzle with the remaining olive oil and sprinkle with the coarse sea salt.

Bake the focaccia for 10 minutes, then turn the heat down to 200 degrees C (Gas 6) and continue baking for another 20 minutes or until the bread sounds hollow when tapped on the base. Leave to cool on a wire rack.

Great for homemade fish burgers or open sandwiches.

This recipe comes The Scandinavian Cookbook by Trina Hahnemann.

Cardamom Buns



• 2 ounces fresh yeast
• 3 cups lukewarm milk
• 4 tbsp butter, melted and left to cool a little
• 2 pounds all-purpose flour
• 2 tbsp sugar
• 2 tsp salt
• 1 tsp ground cardamom
• 1 egg, beaten
• 1 generous pinch of curcuma for coloring (optional)

Dissolve the yeast In the lukewarm milk in a mixing bowl, then add the melted butter. Sift the flour, sugar, salt, and cardamom (and curcuma) together and stir the dry ingredients into the milk mixture. When a dough has formed that comes cleanly from the edges of the bowl, knead for 5 minutes.

Return the dough to the bowl, cover with a dish towel, and let rise in a warm place for 1 hour. Turn the dough out onto the counter and knead again. Shape into about 30 small buns. Place them on two baking sheets lined with parchment paper. Cover with dish towels and let rise again for 20 minutes.

Preheat oven to 400°F. Lightly glaze each bun with beaten egg. Bake for 20 to 25 minutes, or until golden brown. Nice with hard cheese or jam.

This recipe comes The Scandinavian Cookbook by Trina Hahnemann.

One Basic Recipe, Two Different Loaves


The following recipe is based on Norene Gilletz’s Dill-icious Cottage Cheese Bread with a few variations.

1 cup white flour
1 cup whole-wheat flour
11/2 tbsp sugar
1 tsp salt
1/4 tsp baking soda
1 pkg dry yeast
1 tbsp olive oil
1/2 cup cottage cheese
1/4 cup hot water
1 egg

Combine flour, sugar, salt, baking soda, yeast and oil in a glass bowl. Mix, add cottage cheese and mix again. Add hot water and egg before mixing once more. I use a wooden spoon.

Knead for 2-3 minutes. Shape into a ball, cover with cling film and let rise in a warm place until double in bulk, at least one hour.

Then divide the dough into two smaller balls. Shape one, put it into a lightly greased baking tray and let rise for another hour.

Add 1 tsp dry dill, 1 tbsp spring onion and a pinch of cayenne pepper to the second batch. Knead to mix the ingredients. Let rise on another baking tray.

Before baking, flour the top of the loaves lightly. You may also brush the second one with olive oil and sprinkle with coarse salt before sprinking the flour.

Bake 30 minutes at 375°F in a pre-heated oven.

Those worried about halakhic issues involved in eating dairy bread can check Rabbi Chaim Brovender’s video.



Naan is a flat Indian bread. This recipe was sent to me by my friend Shimshonit – it’s her mother’s recipe. You can make it when cooking my Vegetarian Biryani.

Makes 6 naan (serves 2-3)

2/3 C. warm water
1 teaspoon yeast
1 teaspoon white sugar
2 C. flour
1 teaspoon salt
¼ C. ghee (margarine or oil)
2 tablespoons parve sour cream (soy milk might also work)
2 teaspoons kolonji (black mustard seed; can substitute garam masala.

Whisk warm water with yeast and let stand in a warm place 10 minutes.
Sift flour and salt into a large bowl; add yeast mixture, half the ghee, and all of the parve sour cream. Mix into a soft dough, then turn out and knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place dough in a large greased bowl and let stand in a warm place until dough is doubled in bulk. Punch down, turn out and knead again for a couple of minutes. Divide dough into six pieces. Roll out each piece to an 8″ round.

Warm a large griddle to med-high heat. Brush griddle with a little of the remaining ghee and fry the naan pieces one by one, brushing more ghee on the griddle between. (Can also lift each piece with a spatula and brush more on the griddle before turning.) After turning, lightly sprinkle the kolonji or garam masala over naan. Cook about 2 min on each side, or until puffed and just brown. (Don’t overcook or they get hard and stiff.)