This Irish Guinness Brown Bread is super easy and doesn’t require yeast. Mix, bake, cool and serve – that’s it. No kneading. No rising. No hassle.
BAKING WITH GUINNESS
Baking with Guinness or any beer for that matter isn’t a new concept. In fact, if you want to nerd out a bit, check out this post that discusses it in more detail. Seriously, it’s an ancient technique and here’s why. First, beer is basically yeast, so it’s essentially a substitute. Second, beer packs a lot of flavors from nutty to earthy. Third, and this is a more recent addition, beer is carbonated, which translates to tiny bubbles that add air pockets for a light and fluffy texture.
JUST ADD BUTTER
This particular recipe has a wonderful nutty, yeasty thing going on that is perfect for a sweet topping like honey butter. I mean certainly any butter will be divine, but the honey butter is a game changer.
Courtesy of Ina Garten
1 cup oats (not instant) plus more for dusting
2 1/4 cups whole wheat flour
1/4 cup all-purpose flour
1 cup dark brown sugar, lightly packed
2 1/4 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons kosher salt
1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature
1 cup buttermilk, shaken
5 tablespoons unsalted butter, melted, plus extra for brushing the pan
1 teaspoon pure vanilla extract
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.
Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. 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 let it cool completely. Slice and serve warm with soft salted butter.