Rye, Soda and Cream Cheese Bread

Name: Rye, Soda and Cream Cheese Bread
Cuisine: Northern Europe
Ingredients: 200 g/7 oz/scant 1 cup cream cheese; 200 ml/7 fl oz/scant 1 cup milk; 5 ml/1 tsp sugar; 200 g/7 oz/1¾ cups rye flour; 115 g/4 oz/1 cup plain (all-purpose) flour; 5 ml/1 tsp bicarbonate of soda (baking soda); 5 ml/1 tsp bicarbonate of soda (baking soda); 30 ml/2 tbsp vegetable oil

Preparation info

Makes
1
loaf

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This is a slightly lighter version of the traditional soda bread eaten in Latvia. In common with all soda breads, it does not use yeast, as bicarbonate of soda provides the raising agent. This recipe uses cream cheese, although in Latvia a local or homemade cottage or curd cheese would be used.

Ingredients

200 g/7 oz/scant 1 cup cream cheese
200</

Europe
Latvia
Bread
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Butter and line a 30 x 25cm/10 x 12in loaf tin (pan). Put the cream cheese, milk and sugar into a bowl and stir well to mix.

Per portion Energy 2230kcal/9341kJ; Protein 40g; Carbohydrate 251.2g, of which sugars 11.7g; Fat 125.9g, of which saturates 64.5g; Cholesterol 202mg; Calcium 661mg; Fibre 27g; Sodium 715mg.