Moist, tender malty brown bread that is perfect for your Irish Stews or Corned Beef and Cabbage
Guinness Brown Bread
Perfect for serving with stews or Corned beef and cabbage, this brown bread is also great for toast.
Ingredients
- 1 cup old fashioned oats not instant
- 2¼ cups whole wheat flour
- ¼ cup all-purpose flour
- ½ cup dark brown sugar you can use light brown if needed
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp kosher salt
- 12 oz room temp Guinness beer
- 1 cup room temp buttermilk
- 5 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 450°
- Brush a 9 × 5 × 2½-inch loaf pan with some of the melted butter.
- 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.
- 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, and bake for 45 minutes until a toothpick comes out clean. Turn the bread out onto a baking rack and allow it to cool completely. Slice and serve with salted butter.
Tried this recipe?Let us know how it was!