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Flavorful Stout and Rye Bread

This bread is leavened with baking powder instead of yeast and has a texture similar to soda bread. Also like soda bread, it’s one of the quickest of breads to make – mix all the ingredients and bake, no rising. Different from traditional bread, this recipe is an easy if you are pressed for time. The result is a full flavored loaf – amazing toasted or with cheese and preserves.
By Bryan Picard

Stout and Rye Bread Recipe

Stout and Rye Bread


Stout and Rye Bread
 
Author:
Recipe Type: Bread
Ingredients
  • 2 Cups Rye flour
  • 1 Cup Whole wheat flour
  • ¼ Cup Cane Sugar
  • ¼ Cup Flax seeds, whole
  • 1 Tablespoon Baking powder
  • 2 Teaspoons Salt
  • 2 Cups Beer, a stout or beer of choice
  • 4 Tablespoons Butter, melted
Instructions
  1. Pre-heat the oven to 400°F.
  2. In a bowl, mix the flours, sugar, flax, baking powder and salt.
  3. Add the beer and melted butter. Stir well with a wooden spoon or your hands.
  4. Pour the dough in a buttered and floured 4?x 9? loaf pan.
  5. Bake in the oven for 50 minutes.
  6. Allow to cool before cutting.
Bryan Picard

Bryan Picard

Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.

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Originally Published: January 8, 2014

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