Flavorful Stout and Rye Bread Recipe

Stout and Rye Bread

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5 from 1 review

Author: Bryan Picard
Total Time: 60 minutes
Yield: 1 loaf 1x

Description

This stout and rye bread is a quick, no-rise loaf with a texture similar to soda bread, perfect for toasting or serving with cheese and preserves.

Ingredients

Units Scale

2 cups (480 ml) Rye flour
1 cup (240 ml) Whole wheat flour
1/4 cup (50 g) Cane sugar
1/4 cup (60 ml) Flax seeds, whole
1 tbsp (15 ml) Baking powder
2 tsp Salt
2 cups (480 ml) beer, a stout or beer of choice
4 tbsp (60 g) Butter, melted

Instructions

Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the rye flour, whole wheat flour, cane sugar, flax seeds, baking powder, and salt.
Pour in the beer and melted butter. Stir well with a wooden spoon or your hands until the mixture is well combined and forms a dough.
Grease a loaf pan with butter or line it with parchment paper.
Pour the dough into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

This bread is best enjoyed toasted or with cheese and preserves.
It can be stored in an airtight container at room temperature for up to 3 days.
For a different flavor, try using different types of stout or beer.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 5
Sodium: 450
Fat: 7
Carbohydrates: 35
Fiber: 4
Protein: 5
Cholesterol: 15

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Frequently Asked Questions

What type of beer should I use for this bread?

The recipe suggests using a stout or a beer of your choice. Different beers can impart unique flavors, so feel free to experiment with different types of stout or other beers to find your preferred taste.