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 Rye flour
- 1 cup Whole wheat flour
- 1/4 cup Cane sugar
- 1/4 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
- 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