Guinness Irish Brown Bread

You know you can’t have a good Irish meal without a good Irish brown bread. It is so easy to make and it is so good. We love it. It pairs well with any meal, especially stews or soups.

This bread is soft and full of flavor. You don’t knead this dough like regular bread; you just combine the ingredients and bake it. It perfumes your house with a delicious smell. It’s great.

INGREDIENTS:

2 C. Whole Wheat Flour
1 C. All-Purpose Flour
1 1/2 Tsp. Baking Soda
1/2 Tsp. Salt
2 Tbsp. Brown Sugar
1/4 C. Oats
1 1/2 C. Buttermilk
3/4 C. Guinness Stout Beer
2 Tbsp. Butter- melted

DIRECTIONS:

1. Preheat oven to 375*. Grease a loaf pan and set aside.
2. To a bowl, combine the flour, AP flour, baking soda, oats, and salt.
3. To another bowl, whisk together the sugar, buttermilk, beer, and melted butter.
4. Add the wet to the dry and stir well, making sure to scrape the edges and bottom of the bowl. The oats make it slightly hard for the flour to be absorbed by the liquid, so make sure it is well mixed and there are no flour clumps.
5. Pour the mixture into the prepared loaf pan and level off the batter.
6. Bake for 40 to 50 minutes or until the center is set and cooked through. You can check the center by inserting a toothpick into the center of the loaf, and if it comes out clean, you are good to go. Remove the bread from the oven and let it cool for 10 minutes before removing it from the pan to a wire rack to cool completely. I like to lay my bread on its side to stop the top from falling in on itself. You do you.

• You want this bread to cook completely before slicing. If you cut it while it is hot, it will make the bread gummy, and it won’t have a good texture. So please let it cool before slicing.
• This bread goes well with any Irish meal, soup, or stew. It makes great sandwiches, and you can add some butter and jam for a delicious breakfast.
• You can also use the leftover bread for breadcrumbs. Cube the bread and bake at 325 for 20 to 30 minutes, or until the bread is dry, and then just blitz it up in a blender until it is crumbly. Let cool completely. Store in an airtight container. Use it as you would any other breadcrumbs.