Beer and Rye Irish Soda Bread.
*From my favorite [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] + soda bread sort of adapted from [Top With Cinnamon | http://www.topwithcinnamon.com/2014/02/cranberry-pecan-rye-soda-bread.html]. Check hers out. It's awesome.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/4 cup brown sugar
- 1 3/4 cups whole wheat flour
- 2 cups rye flour
- 1 cup stout beer + more if needed (i used guinness)
- Carbohydrate 983.705306819104 g
- Cholesterol 985.900000012487 mg
- Fat 390.573173336081 g
- Fiber 159.665669768016 g
- Protein 127.078000010501 g
- Saturated Fat 237.047813335044 g
- Serving Size 1 1 LOAF (1937g)
- Sodium 2941.15933370036 mg
- Sugar 824.039637051088 g
- Trans Fat 32.4966233334738 g
- Calories 7733 calories
Preheat the oven 400 degrees F. In a large mixing bowl combine the whole wheat flour, rye flour, brown sugar, baking soda and salt. Add the buttermilk and 1 cup of beer. Stir until the dough comes together into a ball. If the dough seems too dry add a splash more of beer. The dough should be slightly sticky. Turn the dough out onto a floured surface and kneed into a rough ball or football shape. Place the dough on the prepared baking sheet. Sprinkle with a little flour and use a sharp knife to score a cross on the top of the dough. Bake for 40-50 minutes, until the loaf has almost doubled in size and sounds hollow when tapped. Allow to cool a few minutes, slice and serve. Bread can be reheated or used for morning toast.
