Irish Soda Bread with Stout Soaked Raisins

A very easy bread to make at home, in little time, is Irish Soda Bread.  In this recipe, to give the bread more complexity, I use barley flour that adds a unique old-school texture to the bread.  To give the raisins | currants an extra soft chew, they are soaked in Irish Dry Stout prior to mixing the dough.  Then a glaze is brushed onto the pre-baked loaves to give an extra dimension to the tender interior.  Add this Irish Soda Bread with Stout Soaked Raisins bread to a cheese tasting course.

There are some wonderful and unique cheeses from Ireland.  The stout marbled cheddar is cool to look at and has a nice roasty twist to the cheese.  An Irish Whiskey washed cheddar is also a nice accompaniment to create a nice Irish beer and cheese tasting.

Makes: 2 Loaves

More Irish Beer Cuisine Recipes:

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Beer Boxty Bread

Butter “Scotch” Sauce

Chicken and Leek Stew

Chocolate Irish Stout Cake

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Colcannon - Vegan

Cottage Pie with Ale

Fisherman’s Pie Infused with Irish Red Ale

Homemade Irish Cream Liqueur

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Irish Car Bomb Pie

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Irish Layered Cake

Irish Soda Bread with Stout Soaked Raisins

Irish Stout Soaked Currants

Irish Stout Stew

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Irish Whiskey Smoked Salted Caramel Sauce

Irish-Style Pot Roast

Lamb Shepherd's Pie with Ale

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Pot Pie Crust

Smoked Fish Pot Pie

Stout Cured Corned Beef and Cabbage

More Irish Beer Cuisine recipes here.

Irish Soda Bread with Stout Soaked Raisins

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Irish Soda Bread with Stout Soaked Raisins is a modern take on the classic Irish quick bread.

• CourseBread
• CuisineIrish

Servings	Prep Time
2 loaves	10 minute

Cook Time	Passive Time
45 - 55 minute	1 - 24 hour

Servings Prep Time 2 loaves 10 minute

Cook Time Passive Time 45 - 55 minute 1 - 24 hour

Irish Soda Bread with Stout Soaked Raisins Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Irish Soda Bread with Stout Soaked Raisins is a modern take on the classic Irish quick bread. CourseBread CuisineIrish Servings Prep Time 2 loaves 10 minute Cook Time Passive Time 45 - 55 minute 1 - 24 hour Servings Prep Time 2 loaves 10 minute Cook Time Passive Time 45 - 55 minute 1 - 24 hour

Ingredients

Dry Ingredients:

• 3 cup flour, bread
• 1 cup flour, barley
• 3 tablespoon sugar, light brown
• 1 tablespoon baking powder preferably aluminum free
• 1 teaspoon baking soda
• 1 teaspoon salt, ksoher

Wet Ingredients:

• 1 cup Irish Stout Soaked Currants or Raisins, recipe here
• 2 cup buttermilk

Glaze Ingredients:

• 1/4 cup buttermilk
• 2 tablespoon sugar, light brown
• 1 teaspoon salt, kosher

Servings: loaves

Units:MetricUS Imperial

Instructions

Dry Ingredients:

• Preheat the oven to 350°F | 177°C
• In a bowl, add the bread flour, barley flour, light brown sugar, baking powder, baking soda and salt.

  
• Using a whisk, mix well, making sure all the dry ingredients and well combined.

  

Wet Ingredients:

• Drain any remaining stout from the Irish Stout Soaked Currants or Raisins, into a 2 cup liquid measuring cup. Add enough buttermilk to equal 2 cups in the measuring cup. Add this to the dry ingredients, along with the currants/raisins.

  
• Mix until the ingredients form a large dough ball.

  
• Divide the dough into two equal sized balls. Roll each into a sphere, then place them onto a sheet tray, lined with either a Silpat Silicon liner or parchment paper. Using a knife, make an X into the center of each dough ball.

  

Glaze Ingredients:

• In the liquid measuring cup, add the buttermilk, brown sugar and salt. Using a pastry brush, blend the ingredients together. Lightly brush the outsides of each dough ball, making sure to coat evenly. This will give the finished loaf a beautiful golden crust, plus a sheen.
• Place into a preheated oven and bake until the Irish Soda Bread registers 200°F | 93°C, about 45 - 55 minutes.

  

Recipe Notes

The finished loaf