Beer and Rye Irish Soda Bread.
The combo of both beer and buttermilk works awesome and the rye flour gives the bread an almost cracker like taste that is addicting.
Foto: Half Baked HarvestIngredients
- 1 3/4 cups whole wheat flour
- 2 cups rye flour
- 1/4 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup stout beer + more if needed (I used guinness)
Steps
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.
Loading comments...