Irish Guinness Whole Wheat Brown Bread Recipe
A rich and hearty Irish Brown Bread made with whole wheat flour, oats, buttermilk, Guinness stout, and molasses, resulting in a slightly sweet and dense loaf perfect for toasting or serving alongside soups and stews.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 cups whole wheat flour
- ½ cup old fashioned rolled oats
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
Wet Ingredients
- 2 tablespoons unsalted butter (cubed)
- ¼ cup packed dark brown sugar
- 1 ½ cup buttermilk
- ½ cup Guinness stout
- ⅓ cup molasses
Instructions
- Preheat the Oven: Set the oven rack to the middle position and preheat the oven to 350ºF (177ºC). Line a 9×5-inch metal loaf pan with a 9-inch wide piece of parchment paper, allowing about 1 inch of overhang to create a sling for easy handling. Grease the parchment paper and pan with cooking spray.
- Mix the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, and kosher salt until well combined.
- Incorporate the Butter: Using your fingers, rub the cubed unsalted butter into the dry ingredients until the mixture resembles coarse cornmeal. Then stir in the dark brown sugar. Create a well in the center of the mixture.
- Add the Wet Ingredients: In a separate medium bowl or large measuring cup, whisk together the buttermilk, Guinness stout, and molasses until smooth. Pour this wet mixture into the well of the dry ingredients and stir gently until a batter forms. Avoid overmixing to keep the bread tender.
- Bake: Transfer the batter evenly into the prepared loaf pan. Optionally, sprinkle additional rolled oats on top for texture. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or the internal temperature reaches 190ºF (88ºC).
- Serve: Remove the bread from the oven and use the parchment paper sling to lift it out of the pan. Place the loaf on a wire rack to cool. Slice and serve warm for best flavor and texture.
Notes
- Do not overmix the batter to maintain a tender crumb.
- Using the parchment paper sling makes removing the bread from the pan easy and prevents sticking.
- Guinness stout adds depth and richness but can be substituted with another dark beer or stout for variation.
- This bread pairs exceptionally well with butter, cheeses, or hearty soups.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
