Rye and Pulled Oats® soda bread

These soda bread buns are full of healthy rye and Pulled Oats while the addition of Greek yoghurt and a dollop of mayonnaise into the dough ensures a moist and delicious finish.


  • 300 g bread flour
  • 150 g rye flour
  • 150 g Pulled Oats® Nude
  • 3 tsp baking soda
  • 300 g Greek yoghurt
  • 4 tbsp mayonnaise
  • 150 ml milk
  • seeds and oats for topping the buns


  1. Preheat the oven to 180°C.
  2. Prepare a baking tray with parchment paper or, alternatively, use a non-stick muffin tin.
  3. Whisk the flours, crumbled Pulled Oats and baking soda together in a large bowl.
  4. Using a separate smaller bowl, whisk together the yoghurt, mayonnaise and 120 ml of milk until well-combined.
  5. Use a fork to mix the wet ingredients into the dry flours and Pulled Oats mixture.
  6. As soon as the ingredients start to combine into a wet-looking mixture, use your hands to bring the dough together into a rough ball.
  7. Turn the dough out onto a lightly floured surface and knead lightly until the ball is smooth.
  8. Divide into 12 portions, shape them into round balls and place on the baking tray or inside the muffin tins.
  9. Use a butter knife to cut a cross on top of each roll.
  10. Brush the top of each roll using the remaining milk, then sprinkle with large flake oats and seeds.
  11. Bake for 20-25 minutes or until the bottom of each roll is firm and crusty.
  12. Remove from the oven and let cool on a wire rack.

Categories: Breakfast, Nordic, Side dish, Snack, Vegetarian

In this recipe we used: Pulled Oats® Nude 240 g

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