irish_soda_breadWhile I may be Irish, I don’t have a real allegience to St. Patrick’s Day.  I don’t wear green.  I don’t really celebrate.  The only St. Patrick’s thing I look forward to is some of the food.  I don’t know how met Drew Huerter’s mom, but she’s pretty great.  I mean, how can you not be great when your favorite beer is Pliny the Elder?

Well, she’s passed along her recipe for Irish Soda Bread which she makes using up spent grain from Drew’s dad Dan’s latest homebrew.  So, I thought I’d pass it along to you.  Enjoy your St. Patty’s day.

Danny’s Pub Irish Soda Bread
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup spent grain*, plus a little for topping
1 egg, slightly beaten
1 1/2 cups buttermilk
1/2 cup 1849 Irish Red Ale**
1/4 cup melted butter
  1. Pre heat oven to 350 degrees F. Grease a 9 by 5 inch loaf pan, or four baby loaf pans which are 5 3/4 by 3 1/4 by 2 inch.
  2. In a large bowl combine flour, sugar, baking powder, baking soda, and salt, then mix in spent grain.  Blend egg, buttemilk and ale; add to flour mixture.  Mix just enough to blend ingredients.  Stir in melted butter and mix well.
  3. Pour into pan(s) and sprinkle with a little of the reserved spent grain.  If using large loaf pan bake 65 to 75 minutes.  If using baby loaf pans bake 45 to 50 minutes.  Do not underbake.
  4. Remove from pan(s) and cool completely on wire rack.  Place in airtight wrap or container and store at least 8 hours before slicing.  Serve with imported Irish butter (optional).
*Substitution for spent grain:  flaked barley or oatmeal.  (Tip:  I always keep some spent grain the freezer so it will be available for cooking at any time.)
**To use the 1849 Irish Red Ale one would probably have to buy a growler at Mattingly Brewing Co., so after making the soda bread that would leave a growler minus 1/2 cup to drink!
Substitution for the 1849 Irish Red Ale:  Irish Red Ale of choice or an American Red Ale