Rye and Sultana Soda Bread Mini
User Reviews
5
3 reviews
Excellent
Rye and Sultana Soda Bread Mini
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If you don't have rye flour use a wholemeal flour. Do not overmix the batter, mix only enough to combine. This recipe uses Australian cup measurements
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Ingredients
- 225 gm plain flour 1 1/2 cups
- 100 gm rye flour 3/4 cup, Kialla is great
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon of vanilla
- 70 gm caster sugar 1/3 cup
- 1 cup sultanas
- 1 egg
- 250 ml buttermilk 1 cup
- 75 gm butter 6 Tablespoons, melted
- 3 tablespoons sugar raw or large crystal for decorating
Instructions
- Set the oven to 180C or 350F. Spray or grease a 6 hole muffin tin or small sized loaf tin
- Put the flour, bi carb, baking powder, cinnamon and salt into a bowl and mix well.
- Then mix in the sugar and the fruit.
- Mix the egg, vanilla and buttermilk well then add the cooled melted butter, mix quickly then pour over the dry ingredients
- Mix only long enough to combine the dry ingredients and the wet.
- Fill the muffin holes to 3/4 full and sprinkle with sugar before baking for 20-25 minutes
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User Reviews
Overall Rating
5
3 reviews
Excellent
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