A wholesome variation of Irish soda bread and one of the quickest breads to make. I like to add caraway seeds and currants, you can leave either one out if prefer. However if you omit the currants, add a little sugar instead.
250g strong wholemeal bread flour or regular wholemeal flour
275g wholegrain rye flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
1 tablespoon caraway seeds
200g currants, rinsed and dried
240ml buttermilk, at room temperature
240ml stout, at room temperature, more as needed
1 tablespoon demerara sugar (optional, only if not using currants)
Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
In a large bowl add flours, bicarb of soda, salt and currants. Stir, then add the currant and stir again until the currants are evenly distributed.
Add the buttermilk, stout and sugar (only if not using currants). Stir until everything is well mixed and no traces of flour remain. The mixture should be slightly tacky. If it seems try, add a little more stout, a teaspoon at a time.
Dust your work surface with a little flour and with floured hands, form a round loaf. Place on the prepared baking tray and dust with a little flour. Using a sharp knife or a blade cut large cross in the loaf.
Bake in the preheated oven until a skewer comes out clean, about 40 minutes. Transfer to a wire rack to cool.