Breakfast & Brunch/ Sandwiches & Breads

Guinness Bread

November 6, 2018 (Last Updated: December 30, 2019)

Earlier this summer, I had the privilege of visiting Ireland, truly one of the most beautiful countries I’ve ever seen. At breakfast one morning in Derry, Northern Ireland I lightly toasted a slice of Guinness bread, slathered it in Irish butter and strawberry jam, and my life changed forever.

I was so impressed by this delicious and simple morning treat, with its hearty texture and complex flavors, that I vowed I would recreate it upon my return to the states.

Fast forward 150 days, and I FINALLY followed through on my plans to bring my newly beloved Guinness bread into my kitchen and home.

Before baking

After baking

The recipe is incredibly simple and is mostly comprised of oats and whole wheat flour for the dry mixture, and Guinness and buttermilk for the wet mixture.

My Guinness bread turned out fantastic! It was crumbly and crusty on the outside, tender, slightly sweet and malty on the inside.

Although you can slice and eat this bread as is, I like to slice and toast it in the toaster oven. Let it cool completely before buttering it because the butter will melt right into the bread if you’re impatient like I tend to be 🙂

Irish butter is arguably the best butter in the world, so definitely splurge both in cost and calories to get the good stuff. I topped my toasted slices with a generous smear of Kerrygold and a couple spoonfuls of my homemade plum jam (omg it’s amazing!).

Guinness Bread
Makes one loaf
(Adapted from The Barefoot Contessa)

1 cup quick-cooking oats (not instant), plus extra for sprinkling (I used old-fashioned rolled oats)
2 1/4 cups whole wheat flour
1/4 cup all-purpose flour
1/2 cup dark brown sugar, lightly packed
2 1/4 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons kosher salt
1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature
1 cup buttermilk, shaken
5 tablespoons unsalted butter, melted, plus extra for brushing the pan
1 teaspoon pure vanilla extract
Salted butter, such as Irish Kerrygold

Preheat the oven to 450 degrees F.

In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it’s well mixed. It will look more like cake batter than bread dough.

Brush a 9×5×2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees F, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter, toasting slices in a toaster oven if desired.

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