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