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You know, I am actually very Irish…
Or I thought I was, but apparently I am more like twenty-five percent. My dad’s not sure, but all I do know is my grandma is very Irish and my oldest brother not only looks like he is right off the boat, but he’s got the red-blooded temper to prove it.
Sadly, I don’t know all that much about my heritage other than my great-grandmother came over from Ireland on a boat through Ellis Island (we actually have the trunk she brought over with her). She also made the most amazing Irish soda scones. Some day I hope to get my hands on that recipe, but it may take some time. Maybe next year?
I actually made this bread with no intention of posting the recipe because I feel like Irish Soda Bread is just so simple and everyone’s recipes are all very similar. But then it just turned out so good that I thought to snap some quickish photos before devouring the whole thing.
This recipe is a little different because I used my favorite beer bread recipe as a base, but also include the elements of classic Irish Soda bread.
The combo of both beer and buttermilk works awesome and the rye flour gives the bread an almost cracker like taste that is addicting.
And just like every other Irish Soda Bread or Beer Bread recipe it’s quick, easy and almost foolproof. And I only say almost because sometimes things like the baking soda accidentally get left out and then you end up with a dense rock instead of delicious bread. Yup, it happens to me too. Actually it’s happened more times than I care to admit.
Oh, and huge bonus – this bread is actually whole grain and still tastes totally amazing. Eat it toasted in the morning with some butter and jam, or slice it up and use it for sandwiches. Or just eat it fresh out of the oven and serve it with dinner. Gotta love that.
Seriously though, if there is one thing the month of March needs it soda bread. You just gotta do it.
Beer and Rye Irish Soda Bread.
Servings: 8 Servings
Calories Per Serving: 270 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 3/4 cups whole wheat flour
- 2 cups rye flour
- 1/4 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup stout beer + more if needed I used guinness
Instructions
- Preheat the oven 400 degrees F.
- In a large mixing bowl combine the 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.
- 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.
Notes
*From my favorite [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] + soda bread sort of adapted from [Top With Cinnamon | http://www.topwithcinnamon.com/2014/02/cranberry-pecan-rye-soda-bread.html]. Check hers out. It's awesome.
No excuses.
Another HBH winner! Made this with ingredients exactly as written tonight to have with our late St. Patty’s Day dinner, and it was super easy and delicious! Decided to put the dough onto parchment and into my preheated Staub 4 quart cocotte to bake instead on a sheet, and it was perfect! Looking forward to making a Reuben sandwich for tomorrow’s lunch with it, and definitely not waiting another year to make it…have lots of Rye flour to use up! Thanks again, Tieghan!
Hey Shelley,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Fast and easy, and a big hit on my St Pat’s Day soup and potato bar. Added a few raisins. Thank you! Delicious.
Hi Carol,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
Hi! I’m going to make this to go with your Irish French Onion Soup! How many days ahead do you think I can make this dough and store in fridge until ready to bake?
Hey Kerry,
I would keep in the fridge for no more than 48 hours. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Thanks!!
What can I use if I don’t have rye flour? Thanks for your help.
Hey Stephanie,
You could try using all purpose flour, you just won’t get the same flavors. Let me know if you give the recipe a try! xTieghan
This recipe was easy to follow and my bread came out amazing. Will definitely make this again!
Hey Jojo,
That is so awesome this recipe was enjoyed, thanks for making it! Happy Friday! xTieghan
Hi! I only had whole wheat pastry flour. Will that be okay?
Hey Chelsea,
Sure, that will work well for you!! Let me know if you give the recipe a try, I hope you love it!! xTieghan