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.
Sigh.
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!
Ingredients
- 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
Instructions
- 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.
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{ 31 comments… read them below or add one }
This is going on the dinner table soon, since I have all of the ingredients (except for Guinness… ha!) on hand. While I love to bake bread, it’s often too hard to plan for it in a busy schedule. Quick breads that still have that hearty warmth are much appreciated. Hope you’re well, Nancy!
I LOVE when an ‘elusive’ recipe just suddenly shows up – it’s like the 4th of July and X-Mas rolled into one! LOL I can almost taste it just by looking at your beautiful photo – moist, dense, with a toasted oat, deep, slightly sweet flavor. I think I need to file this one away too!
It sounds absolutely AH-MAZING…looks it too. I stumbled it.
This bread looks so amazing. And EASY! I’m printing this out right now. Thanks.
Oh you have my full attention!!! Guinness is my favorite beer, it is soooooo delicious:-) Your bread sounds fun, really great for sandwiches, or just because:-) Love your photos! Hugs, Terra
I’m always baking bread, so far I’ve made french bread, focaccia, savory muffins and others but I’ve never made guinness bread it looks great
I have such fond memories of our trip to Ireland a few years ago, too. We did all the obligatory touristy things, including the storehouse, but also spent days exploring back roads and tiny little villages. I’d go back in a heartbeat. And now I wish we’d had lunch at Guinness. Oh well, at least I can try the bread!
Hi Lana,
We loved Ireland and we hit the back roads as well – spent a couple of nights in Killaloo and Ballina which is where my family is from – husband still has nightmares about those narrow streets though!! Hope you enjoy the bread – with a little Kerrygold it’s “almost” as good as being back in Ireland!
I am tempted to say eek. Don’t waste the Guinness, but I know in your talented hands this bread is exactly what Guinness was brewed to do. GREG
I know…. it really was a toss up – good thing was I had extra Guinness!!!
LOVED this bread! Thank you so much for sharing the recipe!!!
Hello Erin! So glad that you enjoyed the bread!!! Truly makes me happy when people find a recipe that they like!
Such a beautiful hearty looking bread.
Thanks Sylvie – I’ve really been enjoying it toasted… yum!
This is a very grat recipe! I baked beer bread before, and made guinness cake once, but never thought about matching the two for some reason! I am going to Dublin I two weeks, better get prepared with this one (for breakfast
).
Hi Valeria! We loved Dublin – look for Murphy’s ice cream – it’s really good – and definitely go to the Guinness Storehouse!
Wow! This looks delicious and I love that it’s a quick bread. Definitely go on my must make soon list. Thanks for sharing!
Isn’t the internet great? Instant access to everything is literally at your fingertips. And I plan on having some of this brown bread at my fingertips and into my mouth very soon! Can’t wait to try it. Thanks for “discovering” it and sharing it with all of us
I’ve never tried making beer-based bread before, but this sounds and looks delicious! Plus being a quick-bread is such a bonus – baking with yeast intimidates me a little so I usually shy away from baking my own proper bread, but I think I’ll have to try this one out!
Hi Mel!! You should definitely give it a go, it is virtually foolproof!
What a gorgeous loaf! I am not sure I have ever had a beer bread before, but it looks fantastic
I am so excited to have found this recipe! I love beer breads and Guinness, so this is right up my alley. I’m always kicking myself for not waiting in line to go into the Guinness brewery when I was in Dublin. Dumb!
Hi Kate! I hope you enjoy the bread!! Ah, no worries about Guinness, it just means that you need to go back to Dublin!!
Thank you for this post. I love baking quick breads and I’m sending this to my sisters right away.
Hope you and your sisters enjoy this!!
I am getting ready to put this in the oven now. I didn’t have guinesse so I used an amberbock dark lager. I also added a little bit is toasted coconut to the dry ingredients. Can’t wait for it to finish baking
Hi Jessica!!
Ooooh…. love the idea of adding the coconut!!! I think I am gonna have to “steal” that idea!!
I LOVE this recipe! I didn’t have Guinness so I used a Gingerbread Stout. It was AMAZING! I also accidentally put in baking power. then realized, so i added the baking soda…It still turned out perfect
Thanks agaiN! This will be a regular visitor to our dinner table! Oh…and it accompanied my Guinness based pot roast:) Double yummy!
Helen
Hello Helen!! I am so glad that you liked it…. when we had it at the Guinness brewery I couldn’t get enough of it, searched all over for the recipe and finally was able to get it – woot!!!
I found you on Pinterest, and I was so intrigued by this bread. I have made beer breads in the past, but it was just mixing self-rising flour with beer and done. I was very interested in using whole wheat flour and molasses! I used oatmeal stout instead of Guinness, but I love the subtle sweetness of the bread, and also how hearty it is. I will probably reblog it sometime before this year’s St. Patty’s Day. Great recipe!
So glad you liked the bread Elizabeth! I bet it was wonderful with the oatmeal stout! When I had it at the Guinness brewery in Dublin I was hooked and was ecstatic when I found the recipe!!!