makes one generous-sized loaf
Inspired by Heidi Swanson’s recipe for Rye Soda Bread in Super Natural Every Day.
7 ounces semolina flour
8 ounces all purpose flour, plus more for dusting and kneading
2 ounces rye flour
1 3/4 teaspoons (12 grams) baking soda
2 teaspoons (12 grams) granulated sugar
2 cups (450 ml) plus 2 tablespoons well-shaken buttermilk
Arrange rack in center of oven. Preheat to 400ºF.
Add flours, sugar, baking soda and salt to a deep bowl. Whisk together to mix well. Pour in 2 cups of buttermilk and stir using a wooden spoon until just combined.
Lightly flour a clean countertop or large cutting board. Dump dough onto surface and knead briefly, 30 to 60 seconds until it forms a relatively smooth ball. Place on a lightly floured rimmed baking sheet. Slightly flatten ball of dough.
Brush sides and top with remaining buttermilk. Sprinkle top with a generous amount of flour, 2 to 3 tablespoons. Using a very sharp knife, slash a deep “X” on the top of the loaf, making sure not to cut all the way through.
Bake for 25 minutes, then move tray to upper middle rack of oven and bake for 13 to 15 more minutes until it becomes a deep golden color and temperature registers 185ºF. It should sound hollow when tapped with your knuckle. Transfer to a wire rack, and let cool for at least an hour before slicing.