Pumpernickel Soda Bread

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Here is a rich, dark variation of the classic soda bread.  It is rye based, and gives a nod to German/Irish fusion. I really like the way the caraway flavours the loaf.


  • Whole Rye Flour 200 g (plus a tsp for topping)
  • Plain Flour 300 g (plus extra for kneading)
  • Caraway Seeds 1 Tbs
  • Cocoa Powder (unsweetened) 1 Tbs
  • Bicarbonate (baking) Soda 1 tsp
  • Salt 1 tsp
  • Honey 2 Tbs
  • Melted Butter or Oil 1 tsp
  • Buttermilk (or soured milk) 475 ml



Preheat the oven to 200 C/ 390 F.  In a dry pan at medium heat pour in the caraway seeds until they pop.  Put seeds in a large mixing bowl, and add the remaining dry ingredients.  Add the honey, butter and buttermilk and mix with a wooden spoon, and then knead by hand. Add extra flour as needed to make a firm but pliable ball.  Place on a baking tray and dust lightly with rye flour.  Press into a round loaf shape and cut a few parallel groves in the surface and place in oven for 35-40 minutes.  Remove when loaf gives a hollow sound when tapped on the bottom. I have found that it needs to be checked at 30 minutes but sometimes takes the full 40 minutes to not be doughy in the centre depending on the individual loaf.   Cool on a wire rack for at least 15 minutes.



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