My Guinness Bread is a quick, no-yeast loaf with rich malty flavor, soft crumb—made in minutes with hearty oats and Irish stout.
- 2 ¾ cups (13 ¾ oz/389 g) fine whole wheat flour
- 1 ¼ cups (3 ¾ oz/106 g) plus 1 tablespoon quick cooking oats
- 2 teaspoons baking soda
- 1 teaspoons salt
- 1 bottle (11 fl oz/330 ml) Guinness stout
- ⅔ cup (5 fl oz/160 ml) buttermilk
- 2 tablespoons (1 oz/28 g) butter , melted
- 2 tablespoons molasses
- 2 teaspoons dark brown sugar
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Preheat the oven to 350°F (180°C) and butter and line a 9x5 inch (23x12 cm) loaf pan. Set aside.
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In a large bowl, stir together the flour, 1 ¼ cups (3 ¾ oz/106 g) oats, baking soda and salt.
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In a measuring jug, whisk the Guinness, buttermilk, butter, molasses and sugar together.
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Mix the wet and dry until just combined, then spread into the prepared pan. Sprinkle the loaf with the remaining 1 tablespoon of oats
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Bake for about 45 minutes, or until a skewer inserted into the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Store in an airtight container at room temperature for up to 3 days. It can also be wrapped and frozen for up to 4 weeks.
- Use any stout beer if you don’t have Guinness.
- For a lighter beer taste, make this bread with a regular beer (not stout).
- For a non-alcoholic version, use non-alcoholic beer or mix club soda with a tablespoon of instant coffee.
- If you don’t have buttermilk, you can learn how to make your own here.
- Quick cooking oats will give this bread the best texture, but in a pinch, if you only have rolled oats, pulse them briefly in a food processor.
- The oats should be well chopped but not ground into flour.