Stout Beer Rye Bread

Preheat the oven 400 degrees.

In a large mixing bowl combine whole wheat flour, rye flour, brown sugar, baking soda and salt. Add buttermilk and 1 cup of beer. Stir until dough comes together. Dough should be somewhat sticky.

Turn dough out onto a floured surface and kneed into a ball. Place dough on prepared baking sheet. Sprinkle with a little flour and use a knife to score a cross on top of dough.

Bake for 40-50 minutes or until the loaf has doubled in size. Let cool for 2-3 minutes, slice and serve.