Stout and Rye Bread

December 23, 2013

Stout and Rye Bread

This bread is leavened with baking powder instead of yeast and has a texture similar to soda bread. Also like soda bread, it’s one of the quickest of breads to make – mix all the ingredients and bake. No rising or resting periods. I do enjoy more traditional bread making, but this is an easy fix if you are pressed for time. The result is a full flavored loaf – amazing toasted and perfect with cheese and preserves. Enjoy!

Ingredients

• 2 cups rye flour
• 1 cup whole white flour
• 1/4 cup cane sugar
• 1/4 cup flax seeds
• 1 tablespoon baking powder
• 2 teaspoons salt
• 2 cups stout beer or beer of your choosing
• 4 tablespoons melted butter

Pre-heat the oven to 400°F.
In a bowl, mix the flours, sugar, flax, baking powder and salt.
Add the beer and melted butter. Stir well with a wooden spoon or your hands.
Pour the dough in a buttered and floured 4″x 9″ loaf pan.
Bake in the oven for 50 minutes.
Leave to cool before cutting.

Stout and Rye Bread

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