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couldnt believ how easy was it to make this bread...was kind of not trusting it at the beginning, but it turned out great, bread lasted for two more days and was very tasty, not dry at all...perfect with dill butter!...wanted to have leftovers of the bread for spinach strata, but we managed to eat it all:)...next time

Very easy and precise recipe and a very quick one, too. First experience using baking soda which gives a nice taste. We liked it with cheese and chocolate spread alike.

Just wondering, for those of you who have tried this, would you be able to make a sandwich with it? I'm not asking if it would be ideal, just if it would totally fall apart, taste bad, etc. - would it be possible.

@mm107: the one I have baked is abolutely suitable for sandwiches. It is not very sticky, a wee bit crumbly, but dense and moist enough, very tasty, has a nice crust. Rather a bread for savoury spreads + salad than sweet jam. And it keeps 2 or 3 days as lulu wrote. Give it a try!

Major disclaimer: I made this on a whim and didn't have rye flour, so I just used whole wheat instead. Don't do that. It doesn't have much flavor at all, and I am used to soda bread being lightly, but delectably, sweet. I am still making my way through the loaf with the dill butter as an accompaniment, but I usually relish soda bread a bit more. Will definitely try with rye flour next time.

Alright, I made another half loaf with the last of my buttermilk and RYE flour this time. Definitely much more flavorful, and I liked the lighter crumb much better as well. Still, I think I will add just a smidge of brown or turbinado sugar next time to satisfy my sweet tooth and Irish memories. The ease of this recipe is its greatest strength!

I have been planning to make this for a while and finally got around to it. Guess what? It took like 15 minutes, so go make it now, because you can't use the excuse that you don't have time. It turned out great. I had juuust a little less rye flour left than I needed so I have a bit more all-purpose than I was supposed to. It was really, really sticky but it came out good in the end so I think it was OK - I added some flour to make it more workable. I am not one to butter my bread, but this was sooo good with the dill butter. I would like to try this with some other whole grain flours as well - I see up above that whole wheat is not a good idea but maybe oat flour?

This was a great quick bread to make, will definitely make it again. Mine did come out a little scone-like in consistency though, which was not such a bad thing!

As the other posts suggest, this recipe could not be simpler. My dough was also very wet so I had to add a bit more flour to be able to knead it into a round disc. The end result was beautiful with the loaf opening up to a flower or star shape as it bakes. And the texture was great...moist and pleasantly dense with a nice crumb. Don't skip the dill butter; the it pairs perfectly with it. I will definitely be making it again.

I've made this bread about 10 times and always felt like I was mangling the dough when making the four slashes across the top, right before putting it in the oven. Last night, I discovered that using a small, sharp knife (like a steak knife) to slash the unbaked dough works a million times better than using a large knife (like a chef's knife). The less metal that meets the dough, the better. I also wipe the blade with a wet dish towel in between each of the four slashes. Bake it, people! Sooo good. Packed it in my honey's lunch with cheese and apples for her flight to Texas this morning.

Great tip Michele - I'll have to give the little knife a try. I find myself reaching for my serrated knife most often for the slashes. I find the teeth help?

I'll definitely try the serrated blade next time. I'm obsessed with getting these slashes down.

Heidi's suggestion to use a serrated blade worked beautifully for slashing the top on the loaf I made last night. On a gluten-free note, Cris and I think that because this recipe has so much more rye flour than wheat flour it works well with her slightly gluten-intolerant system. It's become our go-to bread that totally satisfies her ancient Irish craving for the hearty, crusty loaf!! Off to make my own loaf; Cris took this one home to Central California this AM.

I keep forgetting to say that this bread freezes wonderfully. I live alone most of the time (my sweetheart commutes back and forth to the Bay area, where I have an apartment, from the Central Coast, where she has a house) and a quarter of this loaf at a time works well for one girl. I bake it, cut it into quarters, keep one quarter out for me and pull it out of the freezer whenever I want more. It stays delicious.

I enjoyed this with Deborah Madison's Garden Soup but I really made it so I would have leftovers on hand for the Spinach Strata!

I've been on a rye bread kick lately and this was a delicious and fast way (in bread world terms) to get my fix! This took no time at all to mix together and baked up beautifully. This was perfect alongside Deborah Madison's Cream of Split and Fresh Pea Soup!

Using this bread for spinach strata as Shannon suggested sounds amazing!!

I had to see what all the fuss is about this bread, and now I understand. Its so easy with such a satisfying result! I think from now on whenever I make soup, I'll also be baking a loaf of this. I also made the dill butter to go with it, and that is a fabulous combo.

Yum. It's wonderful. Substituted greek yogurt + milk for the buttermilk. So quick it's dangerous! Made this as along with the Green Lentil Soup and the Dill butter. What a dynamic trio!

Seriously quick to make and absolutely delicious with the dill butter. I'm just about to make a second batch so that I can use up my buttermilk and I know my friends will appreciate the gift when I show up for dinner tonight.

My dough was very sticky, too. So, I added extra rye flour and it came together just fine.

The slashes definitely make for a beautiful presentation.

love this simple bread, good texture and flavour

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The slightly charred broccoli, roasted tiny potatoes and creamy egg & dressing - a combination made in heaven. I adde in Kale because I have a lot to use up, and the irony-taste went well and bulked out the green-ness. This is definitely a recipe to go in the weekly rotation.

Love the flavor! This is a winner. I only used half the dressing at most so will save the rest for another dish. Next time I make the dressing I will change it up a bit just to see if I can approximate the taste with less oil.

This was amazing. The flavour of dressing was great, can imagine this one with any roasted vegetables. Sweet potato/ broccoli or zucchini/ pumpkin...definitely will try those next time.

Delicious! The tarragon in this was awesome. I had previously (lightly) steamed broccoli and tossed it in the oven with the potatoes during the last 5 minutes to heat them through instead of roasting it entirely. The dressing was addictive (even without the capers that I could've sworn I had in the pantry but could not for the life of me find). I made the dressing with less oil as I like things more on the vinegar-y side (3tbsp vinegar to a little more than 1/4 cup olive oil) and had just enough rather than extra dressing. I couldn't keep my hands off this dish!! I will definitely be making this again!

So good! What is not to love about this combination of ingredients? There is so much room to add extra vegetables too if you wanted - the dressing over a platter of asparagus, adding baby beans to the salad, the idea of adding kale sounds great too......

I want to try this but I am not a big fan of capers. Can I leave them out or what can be used as a replacement?

JanineG capers add a lot of flavour but i think you can leave them out, the ones in vinegar add a great taste to it though.

I agree with everyone that this is a fantastic dish! The dressing with herbs and eggs really makes it special. I think I will try this dressing on some other salads in the future as well. I agree with some of the other commenters, I might cut back a little bit on the oil next time. I didn't have any fresh tarragon to add, and it was still delicious with only the chives and parsley, but can't wait to try this with tarragon next time. As KateP says, there are lots of other vegetable combos that could go well in this recipe---asparagus would be great, among others.

Made this last night and cannot even describe how yummy it is! The decription from the book sounded good enough that I decided to try it even though I don't eat eggs. Well I guess I'm converted because the egg dressing was killer! I will definitely use the dressing on salads, over baked potatoes, across a grilled chicken breast... any excuse to eat it again!

I began to make the dressing by hand as the recipe calls for but once I'd added all my oil my eggs still looked grainy, not smooth as the book said it should. To fix this I pulled out my mini food processor, added the egg and oil mixture and continued on with the recipe. The best part about using the processor was that I didn't need to worry much about my cuts on the shallots and herbs.

I, too, am a big fan of this salad. It's very similar to a potato salad I've been making for a couple years, which uses lemon instead of the vinegar (and a lot more of it, like lisacohen suggests above). I love the addition of the egg yolk to the dressing. Asparagus would be great as would be corn and roasted carrots (which would also add more color). I'd also add more shallots next time and would let them sit in the dressing for a bit before mixing. This also came together quicker than I expected and will therefore make it into the regular rotation.

I've had my eye on this recipe for a long time, and I was very pleased with how it turned out last night, though I had to make a few substitutions based on what I had on hand. I didn't have red wine vinegar, so I substituted plum and I don't care for capers so I left those out. I also didn't have the specific herbs Heidi called for, so I used rosemary and a clove of garlic. It turned out super oniony-garlicky- with both the shallots and garlic, but that was quite alright with me! I am also thinking I might scale back on the olive oil a bit.

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these were great! i made them really small and topped them with mashed avocados and a little bit of salsa.

i have always had problems with keeping vegetable/grain/lentil style like patties to stay together. but these worked great. they stayed moist but browned up nice with a crispy exterior. I am not sure what kept them together so well, bread crumbs and eggs? they were a amazing snack and I am excited about using them for a base to add various flavors and such.

Made it with red quinoa (that was all I had) so definitely not as pretty as Heidi's but the taste is great. Didnt add raw onion and garlic, but sauteed it a bit with chopped jap pumpkin. This will be a dinner tonight with guacamole and the beautiful white bean dip from Heidi's book. yum

I plan on making Little Quinoa Patties, and under the title it says "goat cheese, garlic, herbs" and I don't see goat cheese in the ingredients list. Do I use goat cheese instead of the Parmesan listed, or is there an extra goat cheese measurement I should be adding?

Also, the Muesli recipes lists oat germ, is that the same as oat bran? I am assuming not, but I have never seen oat germ before.

We need to tweak that in the next print run. To make it easy, just do the recipe as-is, with Parmesan.

And oat bran is different, but you can totally substitute oat germ.

These were great, but we found they were better made the next day after the mix had stood overnight in the fridge - they held together a bit better. Loved the flavour and the quinoa gives a nice texture.

so now definitely making but changed version of those great patties...adding bit of chilli flakes for heat and sauteeing onion, garlic and grated pumpkin (japanese/ kabocha)...and loads of herbs - whatever i have on hand - parsley, dill, coriander, mint...and skipping breadcrumbs to have it gluten free and adding amaranth flakes instead...the mix is a bit sloppy but packed into egg ring they pan fry really nicely...thanks Heidi!

Made these according to recipe. Was worried about the watery consistency of the masa but once I dropped them into the oil, it all stayed nicely together. These were great. Would like to see some recommendations in the book for what to eat them with. Followed one users advice and topped them with sliced avocado. Together with some steamed broccoli, this made for a filling lunch.

Janine G - they are great with any salsa (101 cookbooks - salsa of the year YUM), or guacamole, I sometimes top them up with fried egg or dollop of hummus. They are great with beetroot dip too. All those toppings make it more filling and more a meal rather than just snack. Its our staple now, I dont even need a recipe anymore:)

These are fantastic! Delicious cold from the fridge, too. I ate them for days, right out of the container, but the hubby dipped them in hot sauce. I've already prepped the quinoa for another batch.

Thank you Heidi for this wonderful suggestion. I rather not touch quinoa because of its slightly bitter taste. But all your comment really got me into it ... for supper I made those patties - and again made them with some modifications:
Prepared the quinoa this morning which could thus soak up all liquid while resting.
Put in at least! the double amount of grated parmesan.
Put in 3 loaded tablespoons of ricotta instead of 2 eggs.
Grated scallions on my microplane instead of chopping them which gave a wonderful soft paste.
All in all the patties were quite sticky and browned well - and tasted gorgeous!

came out smelling and tasting great! very quick and easy to make. however, leftover potential was so-so. definitely tastes better on the first day.

Did anyone try baking the patties instead of frying them, by any chance?

So nice to have a recipe for leftover quinoa, I'm constantly making way too much! These delicious soft little patties are perfect additions to picnics and can be made really with whatever is in the fridge. I used less goats cheese, more parmesan and thyme instead of chives and they were great! Keen to make a different variety next time. Thanks again Heidi!

And great the next day warmed slightly and served with some harissa/yoghurt dip...

I've made these 4x since getting the cookbook. I use egg replacer (powder) and they still bind perfectly. I also prefer the parmesan to the gruyere for maximum tastiness. If I don't have chives I use fresh parsley from the garden. Finally, and I don't work for this company or have any association with them but I love, love, love The Pepper Plant Original California Style Hot Sauce on these quinoa cakes!! It is sooooooo yummy!

In response to rpb's question about baking v. frying. I DID try them both ways and I prefer them fried, no question! (I sort of knew that would be how it'd pan out but Whole Foods had a nice baked one so I wanted to try it...)

I make these regularly for my whole family, but my two year old especially loves them. I find that if I use frozen quinoa, it is much harder to get the patties to stay together than if I use freshly cooked.

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We made this last night. I think the amount of red pepper flakes called for is overboard, but just do it to taste. Also, find a way to grate the zucchini as big as possible. Ours ended up clumping a little too much. We used angel hair pasta which worked fine. We also used one of those popular brand name pastas (not sure which) that is 51% whole grains or something like that - that way, you have some of the whole grain flavor but a lot lighter - I recommend that. This was super simple and easy - great for a weeknight.

I love the freshness and simplicity of this recipe. It does border on bland, so make sure you have plenty of seasoning, cheese and garlic (I think my clove was too small). The red pepper flakes are really important! Also, after I'd grated my zucchini, I thought I had way too much and only added about 2/3rds of it. Now I wish I'd added the whole 16 oz, because the noodles and slightly firmer zucchini are a great combo. Also think the whole grain noodles are essential.

Ok, so it is hardly summer here, but a dish of summer linguine was a delicious dinner tonight. I have seriously just finished eating it!

I agree with Monica that it is a great weeknight dinner - it is seriously ready in a handful of minutes. I thought the flavours were just lovely - I am a bit of chilli phobe so never have red pepper flakes around, but we used some chopped thyme through the pasta instead which was really good.

We often buy spelt pasta but tonight we only had some regular linguine and I don't think the dish was any worse for it at all. I will definately make this again.

Great use for the summer squash that is coming out of my ears! The zucchini makes the pasta feel much cheesier. Love!

This will officially bump my ♥ rating ! It could not be any more basic BUT it tastes so great ! I thoroughly enjoyed this , I love the trick with salting the zuchinni to get water out and add flavour in. Nom nom nom , I just finished it.

My CSA is in squash overload so I am grateful to Shoegal for reminding me about this one. Really easy and quick to execute but so tasty. Don't be scared of the red pepper flakes- they are essential. And for garlic lovers, you can be generous here.

Made this recipe as a quick lunch all summer long. I put plenty of zucchini in - it tastes great with the garlic and red pepper. I'm not that big a fan of cooked zucchini, but cooked like this it is awesome. I used egg fettuccine.

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I made this for a dinner party a few weeks ago, and it was a big hit. As recommended in the recipe, I used my mandoline to slice the vegetables very thin, and this is definitely needed. Will make this again.

The flavors and textures of this salad really play well together. Sometimes I find fennel overwhelming but this was perfectly matched by the tangy lemon, dill, and feta. Yum.

I don't have a mandoline so I just sliced everything by hand. Though the marinade helped soften everything, but the fennel was a still a bit crunchy. (The crunchiness didn't bother me as much as the time it took to slice all that fennel so I suspect I may be investing in a mandoline very soon!

I was too lazy to thinly slice the fennel and the salad is still delicious - though I do always love a good crunchy & chunky salad anyway. Also need a mandoline!

We have seriously made this salad probably 20 times - it is that good! Plenty of crunch from the toasted pinenuts and fennel, some salty creaminess from the fetta and the clean taste of the raw zucchini against the sharpness of the dressing. This salad is a good time! Tonight we are having it with some shredded radicchio. Delicious!

This turned out well - a quick, zesty, bright salad that's a little more "special" than a regular green salad because of the marinated zucchini. My neighbor gave me lemons from her tree. The juicy kind. Not the kind from our grocery store that look gorgeous but are dry. They made a huge difference. Love this and used all my dill. Will do it again when the dill grows back!

Heidi was smart to post this recipe on 101 Cookbooks with photos since there are none of this salad in the book. That's what drew me in. This is a great update of the cucumber/lemon/dill/feta salad that I usually make in the summer and is a great way to use arugula.

I am also very pleased to report that this is a forgiving salad. I had my BF do the first part before I got home on Tuesday- slicing the fennel and zucchini and mixing them with the lemon and dill to marinate for 20 min, up to an hour as suggested in the recipe. I figured I would finish it up when I got home but was much later than I expected and didn't get to it. It sat through Wednesday night as well until I finally got around to finishing it on Thursday night, by which time the fennel and zucchini were sort of lightly pickled and I devoured two bowls of it. I finished it off for lunch on Friday. So you can plan to make that component ahead of time, or you can let it sit too long by mistake and it will still be fantastic.

Next time I make this, if I get to it, I'd like to serve it with the Rye Soda Bread and Dill Butter also from this book, which I think would make a nice lunch.

I made this without the feta because I had some other rich flavors going on in my meal and I wanted the acid hit without additional richness from the cheese. It still worked well. Just add more honey. (I used a thyme flavored honey, which was great.)

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exceptional. the flavor is fantastic! compliments the rye soda bread perfectly!

made the dill butter with rye soda bread as starter for dinner for my in-laws - everyone loved it, amazing flavour and so easy to make!

So happy you made the dill butter to go with the rye bread! It's one of my all-time favorite things to eat together.

the bread still warm from the oven, soft inside and so crunchy from the outside with the dill butter!HEAVEN...and i didnt change a thing in the recipe for a change;)

Mixed in some other green herbs and the chives as my daughter does not like dill. It really complements the sweet and mild taste of the rye-soda bread well. And the next day it went along well with the sourdough bread we have here in Germany. Liked it very much.

I liked this so much better after a day or two, because the shallots had mellowed a little. Am I the only one who can't stand the feeling of a freshly cut allium in my mouth?

This was not on my list to try at all. Dill is not my favorite and I'm not one to butter my bread. But I got a lot of dill from my CSA last week and I've been trying to come up with ways to use it up, plus I made the Rye Soda Bread, so I decided to give it a try - and boy am I glad I did! Super delicious together. I toasted the bread for just a minute to let the butter melt a bit, and it was fantastic. I will definitely make this again. I'd like to try putting some in the freezer to enjoy in the colder months.

Oh dill butter how I love thee...This butter is phenomenal!! I was toasting two slices of the easy little bread that I had made two days ago and thought I wonder what the dill butter in super natural everyday would taste like on it... And I literally jumped up and down in my kitchen after tasting it. The flavors were that amazing--a creamy salty earthiness that I loved. I most likely will start to use this instead of dill cream cheese that I make as a topping for toasted bread. What a wonderful recipe. Highly recommended.

If you haven't made this dill butter and the rye soda bread, please do. It will make you very happy.

This butter is incredible!!! During the spring, summer, and fall I'm always mixing up batches of compound butter with chives (I used them as borders in my garden so I have a TON), salt, pepper, and sometimes lemon zest. It's great on corn but I have never added shallots to it before... or dill... and this butter is *amazing*!! Thank you Heidi!! A new favorite that's great slathered on another new favorite: Heidi's Rye Soda bread. Mmmmm!

Love dill. Not so into soft cheeses. But, very good. Next time will opt for farmer's cheese or reduce it and bump up the dill.

I know, I'm late to this one. Now, like most, I'm completely smitten. I did adjust to what I had on hand so I just used butter, not the cheese and extra dill since I didn't have any chives. Fantastic! I can imagine this might add a little something special when finishing a sauce or as an extra swirl just before serving a soup.

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I love vegetable pestos. The use of creme fraiche is unique here. You could probably substitute any small pasta shape. Someone please give this a shot with almonds, pine nuts are SO good but $$$. I could also see serving this warm instead of running it under cold water. I can't wait to have the leftovers for lunch!

have made it with cooked wheat grain instead of orzo, delicious, really liked the bite of wheat grain...pesto has so much flavour packed into it, but cant pack leftovers for lunch:) too garlicky:) but yum!...will definitely try with almonds instead of pinenuts great idea!

I made this with farro (love farro) and also substituted walnuts for the pine nuts in the pesto. I thought that broccoli is assertive enough to handle the stronger flavor of walnuts ( I do have some really delicious walnuts from the farmer's market, the kind that really make you reconsider all your prior walnut experiences.) I thought it worked well. My husband did go out and get an avocado to finish it and I am glad he did. I thought the avo added a welcome additional flavor and texture. So often it is the surprises--the garnishes that help a dish maintain its appeal bite after bite.

I was looking for the perfect recipe to use the bag of fregola sarda I just found and this was it! The toastiness of the pasta was the perfect complement to the toastiness of the pine nuts. I did not have a food processor so got out my chef's knife and gave everything a really really good chop. I found the rough texture appealing and the finished product was absolutely delicious. I think I've found this summer's favorite recipe.

I liked this recipe, but my veggies-are-gross partner LOVED it. I was able to sneak in some extra broccoli and kale, which the orzo accepted gracefully.

Hesitant initially (I mean - broccoli pesto??), but loved the result. Added some left over roast butternut which was lovely, and used almonds instead of pine nuts. (Personally, pine nuts don't do much for me, so I usually substitute them with almonds.)

Heidi does it again with this recipe. Between this and the Tortellini Salad I am now addicted to toasted pine nuts. I'm sure other nuts would work but love the pine nut flavor here. Avocado also adds delicious dimension. I had large bag of broccoli and this was great way to use it up.

This recipe is really delicious! I also subbed out pine nuts and added almonds instead, which works well - but I am keen to try using pine nuts next time. Also added some wilted spinach and some tofu for extra protein which was a welcome addition. Another Heidi winner.

This recipe is brilliant. Absolutely brilliant. If you like veggies more than grains, like I do, you can significantly up the veggie proportion (and the avocados!). I still had plenty of pesto to go around. Seriously. Delicious.

"Yuppie's Macaroni & Cheese" is what I call this. I love this dish! It was a little more involved due to the broccoli pesto but still relatively simple. That elusive whole wheat orzo was nowhere to be found but it turned out well with regular orzo. The leftovers were tasty too! Once again, my little kids liked it!

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I usually follow recipes precisely, but I altered this one to satisfy my sweet tooth -- omitting the flax seeds and walnuts, and adding finely chopped pecans and large chunks of dark chocolate. I didn't think ahead with the ordering and ended up with most of the chocolate chunks melted by the hot syrup. No matter. The (chocolate) oatcakes turned out delicious and dense in a good way. I'll be making these again in any number of ways.

I usually don't follow recipes - somehow things always turn out differently from what the author put down on paper - so I am quite used to ad-hoc improvements I have to make because I did not follow ... sounds complicated and is.

With these oatcakes I hesitated to really put in all that maple syrup and sugar. As oatcakes are not around in the bakeries here in Germany I had no tasting experience. Now, with less sugar the oatcakes taste nice, but are not as crispy as they should be I guess.
I swear, next time I will follow recipes ...

For those of you who wants to make a to-go breakfast item, this is a great recipe to try. It's simple to make and keeps fresh for a whole week. I used the maple syrup and the coconut oil. However, I did decrease the natural cane sugar since I don't have much of a sweet tooth. The only gripe I have about the oatcakes is that they tend to become very hard after a few days. Overall, I still like the way these oatcakes turned out and have made them twice already.

I love these puppies. I left out the nuts but otherwise followed the recipe exactly. I gave most the batch away to an aunt and unc who just moved here to SF and they emailed me the next day to say how much they were enjoying them. They are dense in the best possible way and have a great texture about them. I tend to eat small meals frequently throughout the day and these are perfect for snacking on because they really stick with me. I will definitely be making them again.

I made these without the flax seeds, and swapped the coconut oil for more butter. Most of them will be going to a work breakfast where I'm sure they will be enjoyed. I love the denseness of them. While I really do like them a lot I find them too sweet for my taste, and I feel like taking on the challenge of making them a healthier breakfast option. It would be nice to grab one of these when I don't have time to make oatmeal.

My boyfriend loves these (I do too!), and I end up making them about once a month. I've tried a ton of variations, but so far our favourite has chopped dates and pecans, and half a cup of flour is replaced with almond meal. I also keep using ground flax seeds instead of whole, because that's what I had on hand.

Always on the lookout for grab-n-go breakfasts for my high-schooler, I marked this recipe to try. I was skeptical about the liquid:dry ratio and found the dough to be less than "wet". I added buttermilk by the 1/4 cup, until I had a thick muffin batter; I added @ a cup. Never one to leave well enough alone, I also tucked a nugget of goat cheese in the middle (more protein), and reduced the sugar. I can see adding some coconut (I didn't taste the coconut oil at all) or mashed banana to mix this up. I plan to stash lots in the freezer for the rest of the school year!