Brown Ale Soda Bread
This bread is one of my mother’s recipes from my childhood days back in Newcastle. I have to be honest and say this bread was only made occasionally. Everyone loved it straight out of the oven while it was still warm and covered with English butter. We all wanted more and would beg mam to make it more often. The reason why she didn’t make it more often came down to my Dad. She only made the loaf if my father left a half bottle of his favorite beverage unfinished, and there was still enough in the bottle to make this delicious bread. Believe me, this was a rare occurrence.
The funny thing these days is that I can only make it if my two boys Jonathan and Matthew leave a half bottle in the fridge. Now both in their twenties, they also like to have a beer or two every now and again. I love to use my dad’s favorite drink Newcastle Brown Ale as it brings back so many happy memories. The recipe works just as well with one of my favorite beers, Old Mecklenburg Brewery’s Cooper. Use your favorite dark brown ale, and I’m sure you will enjoy eating it bread form as much as you do drinking it.
This loaf is different from your store bought highly processed loaf. There is great flavor and great texture with no added preservatives or colorants. You can enjoy it, knowing that you’re actually eating a healthy loaf of bread for a change. As always have fun in the kitchen!
Ingredients:
2½ cups plain flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon brown sugar
1 teaspoon sea salt
1 cup Newcastle Brown Ale or similar dark beer
1½ cups Greek yogurt
1 tablespoon olive oil
How to make:
Preheat the oven to 420◦F. Lightly grease a baking sheet and dust with a little flour. Sieve all the dry ingredients in a large mixing bowl.
Make a well in the middle and stir in the beer, yogurt and oil. Mix together, and bring the dough into a rough ball. The dough should feel soft but not sticky.
Knead briefly on a floured surface, just enough to bring together into a ball. Transfer to the baking sheet, sprinkle generously with flour and cut a deep cross in the middle of the loaf.
Bake for 15 minutes then lower the oven temperature to 390◦F. Bake for another 20 to 25 minutes. Remove from the oven and carefully turn the loaf over. Tap the bottom. It should sound hollow when fully cooked. Eat warm with your favorite butter, a slice of cheddar cheese and the reaming brown ale. Enjoy!