Full Recipe
Author
Charlotte Rutledge | 2014-11-07
Description
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.
