Rye ’n’ Oat Soda Energy Bread Recipe - Clean Eating Magazine

Rye ’n’ Oat Soda Energy Bread

A clean and healthy bread can be used for a variety of meals throughout the week.
Rye ’n’ Oat Soda Energy Bread image

Looking for another quick bread recipe? Try our Spelt Bread. 

  • Duration
  • Cook Time
  • Prep Time
  • 14 slicesServings


  • 2 1/2 cups dark rye 
flour, divided
  • 1 1/2 cups oat flour
  • 1 tsp baking soda
  • 3/4 tsp sea salt
  • 1 egg, beaten
  • 1 3/4 cups buttermilk
  • 3 tbsp raw honey
  • 3 tbsp safflower oil
  • 1/2 cup plus 2 tbsp old-fashioned rolled oats, divided
  • 1/2 cup dried unsweetened cranberries
  • 1/4 cup whole flaxseeds


  1. Preheat oven to 375°F. In a large bowl, mix 2¼ cups rye flour, oat flour, baking soda and salt.
  2. In a medium bowl, whisk egg, buttermilk, honey and oil; add to dry mixture and stir until a dough forms. Add ½ cup oats, cranberries and flaxseeds. Mix until well combined (dough will be slightly sticky).
  3. On a clean surface, sprinkle remaining ¼ cup rye flour. Scrape dough onto countertop and knead a few times to incorporate flour until dough is soft but slightly sticky. Form into a long oval. Sprinkle remaining 2 tbsp oats on top. With a knife, cut a shallow "X" in middle of dough.
  4. Transfer to a parchment-lined baking sheet. Bake for 45 to 50 minutes. To test doneness, listen for a slightly hollow sound when bread is tapped. Let cool for 5 minutes before slicing.

Nutrition Information

  • Serving Size: 1 slice
  • Calories: 208
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 17 mg
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 231 mg
  • Sugar Content: 9 g
  • Polyunsaturated Fat Content: 3 g