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Beer, Oatmeal and Rye Irish Soda Bread Recipe

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This recipe for Beer, Oatmeal and Rye Irish Soda Bread is from Girl Scout Troop 4005 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. oatmeal
3/4 cups whole wheat flour
2 c. rye flour
1/4 c. brown sugar
2 tsp. baking soda
1 tsp. salt
1 c. buttermilk
1 c. stout beer (I used Guinness or Grolsch) + more if needed
2 Tbs. cinnamon and course sugar
Directions:
Directions:
Preheat the oven 400 degrees F.
In a large mixing bowl combine the oatmeal, 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. Sprinkle cinnamon and sugar on top of the loaf.

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.

 

 

 

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