Stout & Rye Soda Bread
Quick to make with minimal handling, this soda bread is ready to go into the oven within minutes. Earthy and savory, this bread pairs well with a pint, some butter, or a slice of aged cheese. Yields 1 loaf
Prep Time
5minutes
Cook Time
40-45minutes
Prep Time
5minutes
Cook Time
40-45minutes
Ingredients
Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper dusted in flour.
  2. In a large bowl, mix together the all purpose flour, dark rye flour, oats, baking soda, salt, and aged Irish cheddar.
  3. In a small bowl or a 2-cup measuring cup, measure out the stout. Add in the Marmite and honey and stir until combined. Mix together with the buttermilk.
  4. Pour the wet ingredients into the dry, and mix together until a sticky dough forms.
  5. Lightly flour a countertop, large cutting board, or other work surface, and tip the dough onto it. You may need to use a spatula to get it off the sides of the bowl. Lightly flour the top of the loaf and gently fold the dough about 6-8 times until the mixture comes together and isn’t as sticky.
  6. Shape the dough into a ball and flatten gently. Dust the top of the bread with a light sprinkling of flour and, using a serrated knife, score the dough with a deep cross to divide it into quarters. Try to get close to the bottom of the loaf without actually cutting through it.
  7. Place on the lined and floured baking sheet and bake for 40-45 minutes until golden brown and the center of the “x” you created with the scoring no longer looks wet or shiny or a toothpick inserted into the center comes out clean.
  8. Remove the loaf from the oven and allow to cool at least 10-15 minutes on a wire rack before slicing.

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