You probably are wondering why I am posting a recipe using Guinness almost two months before St. Patrick’s Day. But I was so excited about this I couldn’t wait!!
A couple of years ago we went to Ireland and made the obligatory trek to the Guinness Storehouse. Figuring we’d need a little sustenance before
imbiging sampling, we decided to have lunch at their restaurant (well, that and we had two teenage boys with us – ’nuff said).
As we sat ogling the panoramic view of Dublin (and trying to decide if a full pint was a wee bit much at lunch!!) the waiter brought us a basket of brown bread to tide us over until our entrees arrived (and probably to help soak up some of those pints we’d decided on!) . But not just any brown bread – it was the best brown bread of the entire trip – and maybe in my whole life.
So there was no question I had to get the recipe – but despite my efforts it was a no – go. The waiter had no idea how the bread was made and the pastry chef in charge of making the bread was off. The recipe book in the gift shop had lots of great Guinness recipes – but no brown bread.
Once home I searched the web- no luck. Although I have a pretty darn good Brown Bread recipe, it isn’t the same as the one I’d had at Guinness.
So, I figured it was just “one of those things” and as they say, “life moves on”. Recently though I was surfing the web and came across the Guinness website and clicked on their recipe section – you know, just in case that brown bread recipe was there.
And it was. Have I mentioned how much I really love the internet?
Needless to say, I ran right out and got some Guinness and set to work on the bread. Time hadn’t dulled my affection for this loaf – it was as good as I remembered- and it’s the perfect thing to go with soups, stews and winter salads – or as a little snack, toasted and spread with some good Kerrygold butter and a bit of Dubliner cheese.
Oh, and it’s a “quick bread” – which totally works for me since as you know, I sort of have a problem remembering to make bread.
The original recipe can be found on the Guinness website. I've converted from the metric and made a couple of changes. The original recipe calls for black treacle which is very similar to molasses. If you can find black treacle, by all means use it, but I found molasses works as well. Also, the original recipe called for twice as much molasses/black treacle which to me made the bread sweeter than I remembered it so I reduced the amount by half. Finally, I sprinkled additional oats on top of the loaves which of course is entirely optional!
- 3 3/4 cups whole wheat flour
- 1 1/4 cups white flour
- 1 cup old fashioned oats
- 2 1/2 tsp. baking soda
- 1 tsp. salt
- 2 1/2 Tbsp. brown sugar
- 2 Tbsp. unsalted butter
- 2 cups whole milk
- 7 Tbsp. plus 2 tsp. unsulfured molasses
- 1 cup Guinness
- Pre heat the oven to 350 degrees and grease two 81/2 x 41/2 loaf pans. In the bowl of a food processor combine the flours, baking soda and brown sugar with the butter until the mixture resembles coarse sand. Stir in 3/4 cup plus 2 Tbsp. of the oats. Add the milk, molasses and the Guinness. Stir to combine (the dough will be very wet). Evenly divide the dough between the two loaf pans. Sprinkle the tops with the remaining 2 Tbsp. oats. Bake for 40 - 45 minutes until the bread is nicely browned and a cake tester inserted in the center comes out clean.