Beer and Rye Irish Soda Bread
Try this Beer and Rye Irish Soda Bread recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
spd
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 (i used guinness) + more if needed
- Carbohydrate 98.3705306819104 g
- Cholesterol 98.5900000012487 mg
- Fat 39.0573173336081 g
- Fiber 15.9665669768016 g
- Protein 12.7078000010501 g
- Saturated Fat 23.7047813335044 g
- Serving Size 1 1 Serving (194g)
- Sodium 294.115933370036 mg
- Sugar 82.4039637051088 g
- Trans Fat 3.24966233334738 g
- Calories 773 calories
Instructions 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.
