Rye soda bread

rye soda bread

While not a massive fan of overloading a diet with carbs, I love this rye soda bread, adapted from a recipe from Hugh Fearnley-Whittingstall’s River Cottage Light & Easy book.

It takes 40 minutes to knock up a small loaf and it will stay fresh for about three days – and is excellent toasted when it starts to dry out a bit. The kitchen smells great when it comes out of the oven too.

There’s no wheat or dairy in it for anyone with intolerances and it’s just 100 calories a slice with 2 g of protein in each one.


200g Organic Rye Flour
0.5 tsp sea salt
1.5 tsp baking soda
100 ml, Apple juice
1 tbsp  Olive oil
20g Sunflower seeds
20g Flaxseed
20g Chia seeds
40g honey


Heat the oven to 200C.

Mix all the dry ingredients together, making sure everything is evenly mixed up. As a tip, I use a hand whisk for a couple of minutes to give it a stir.

In a jug combine the apple juice, oil, honey and 100 ml of water. Mix well until the honey melts.

Add the liquid to the dry ingredients and mix to form a sticky dough.

Line a baking tray with grease proof paper and flour a surface and your hands.

Empty the dough onto the floury surface and roll into a round; place on the baking tray.

Cut a cross into the loaf, making sure the knife cuts around half way.
Place in the oven to bake for 30 mins until golden brown.

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