Irish Guinness Brown Bread Recipe

Irish Guinness bread that has been sliced into with three slices fanned out from the loaf on a bread board.

4.96 from 25 votes

Irish Guinness Brown Bread Recipe

A traditional Irish Guinness brown bread recipe made with hearty whole grains and delicious Guinness stout. This quick and easy brown bread is ready in under 1 hour! Serve it with savory dishes or at breakfast with butter and honey or jam.

Prep Time10

Cook Time45

Total Time55

Course: Bread

Cuisine: Irish

Keyword: authentic irish brown soda bread recipe, brown bread recipe, best guinness bread recipe

Servings: servings

Calories: 195kcal

Author: Kaity Farrell

Ingredients

400 g stoneground whole wheat flour (≈2-2/3 cups) or coarse wholemeal flour
100 g rolled oats (≈3/4 cup + 2 tablespoons) plus extra for the top of the bread
6 g kosher salt (1-1/2 teaspoons)
10 g baking soda (2 teaspoons)
330 g Guinness stout one 330 ml bottle
165 g buttermilk (≈2/3 cup) or 160g milk or non-dairy milk mixed with 2 teaspoons of vinegar
30 g olive oil (≈2 tablespoons) or melted butter
40 g molasses (2 tablespoons) or treacle

Instructions

Preheat oven to 350˚F/180˚C. Grease and line a pullman loaf pan or a standard 1 pound loaf pan with parchment paper cut to fit the pan.
In a mixing bowl whisk together the whole wheat flour, oats, salt and baking soda. Sift in the baking soda to remove and lumps.
Make a well in the center of the flour mixture and add the stout, buttermilk, oil and molasses. Then stir until just combined. Don't overmix and work quickly to preserve the leavening properties of the baking soda.
Spread the batter into the prepared pan and sprinkle rolled oats over the top of the batter.
Bake the bread for 45 minutes or until it is slightly domed with some cracks on top, dark brown and a skewer inserted into the center comes out clean.
Let the bread cool for a few minutes in the pan then lift it out of the pan using the parchment paper as an aid. Let the bread cool completely on a cooling rack before slicing it.

Video

Notes

Store the brown bread in a bag a sealed bag at room temperature for up to 3 days or slice it and freeze the slices in a freezer-safe bag for up to 6 months.
Buttermilk can be replaced with any milk of your choice mixed with 2 teaspoons of apple cider vinegar.
For a vegan version, use oil instead of butter and plant milk mixed with 2 teaspoons of vinegar for the buttermilk.

Nutrition