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4.41 from 27 votes

Beer and Rye 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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Bread
Cuisine: American
Servings: 8 Servings
Calories: 270kcal



  • 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.


*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.


Calories: 270kcal | Carbohydrates: 47g | Protein: 7g | Fat: 2g | Cholesterol: 3mg | Sodium: 598mg | Potassium: 240mg | Fiber: 5g | Sugar: 8g | Vitamin A: 50IU | Calcium: 55mg | Iron: 1.6mg