Spent Grain Soda Bread
With St. Patty's Day right around the corner there is no better use for your Black & Tan spent grains than turning them into a noble loaf of Irish Soda Bread.
Moist, dense, with a light lactic tang and studded with raisins this bread is the perfect companion for soaking up the alcohol from your St. Patty's Day indulgences.
And if you need a little help practicing your pour check out our Black & Tan Video.
WHAT YOU NEED
- 1 1/2 cups sifted all-purpose unbleached flour
- 1 cup whole wheat flour
- 3/4 cup spent grain, dried [How to Dry Spent Grain]
- 1/2 cup sugar
- 1 teaspoons baking powder
- 1/4 teaspoons salt
- 1/2 teaspoon baking soda
- 4 tablespoons (1/2 stick) cold butter
- 1 cup raisins, soaked in water for 15 minutes and drained
- 1 1/4 cups buttermilk (or, 1 1/4 cup milk with 2 teaspoon lemon juice mixed in)
- 1 egg, slightly beaten
WHAT YOU DO
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Preheat your oven to 350 degrees F, and butter a 9X13 inch loaf pan.
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Stir together the flour, sugar, baking powder, salt, and baking soda.
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Using a pastry blender (or just your fingers) work the butter into small pea-sized chunks within your flour mixture. Stir in drained raisins and dried spent grain.
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Add the buttermilk and egg to the flour mixture. Stir until well moistened, making sure you have no pockets of flour hiding in your dough.
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Pour into your buttered pan. Pop it in the oven! Bake for 1 hour, checking at 45 minutes to make sure your loaf isn't browning too much. Remove from the oven and cool. Enjoy topped with butter or jam, and alongside a Black and Tan.
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