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Guinness Bread Recipe

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Guinness Bread Recipe

Guinness Bread

Photo © Elaine Lemm
We all know Guinness as the rich, dark stout brewed in Dublin, Ireland. It is one of the most well known brands in the world. Guinness not only makes a great drink but has had an association with food for over 170 years and not just raising a pint of the black stuff alongside but actually used in the food. It has has many, many uses in cooking as well, with this recipe for Guinness bread being just one example.

This recipe is a soda bread recipe, thus, extremely simple to make and great for anyone who prefers to cut down on yeast. The recipe calls for draught Guinness, but if that is a problem (ie you don't have a pub handy where you can go buy a pint) then use bottled.

I ate this bread on a trip to Ireland at the home of Guinness, the Guinness Storehouse in Dublin and the recipe comes from there. The storehouse was a fermentation plant for 84 years but is now a 7-storey visitor centre.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 1 small loaf

Ingredients:

  • 600g / 5 ½ cups plain wholemeal / wholemeal all purpose flour
  • 150g / 1 ¼ cups plain white / white all purpose flour
  • 75g / ½ cup oatmeal
  • 2 ½ teaspoons of bread soda
  • 2 ½ tablespoons brown sugar
  • 40g / ¼ cup unsalted butter
  • 480 ml / 2 cups milk
  • 200 ml / 3/4 cups black treacle / molasses
  • ½ pint draught Guinness (see note above)

Preparation:

Preheat the oven to 170 °C/350 °F/gas 4 and lightly grease a loaf tin with butter.
  • Place all the dry ingredients into a large mixing bowl. Add the butter and rub into the dry ingredients until it resembles fine breadcrumbs - I recommend working quickly as the mixture can easily become greasy if over mixed, or mixed using too warm hands.
  • Add the milk, black treacle / molasses and the Guinness. Mix to create a wet dough.
  • Grease a standard loaf tin, add the wet dough and bake in the oven for 40 - 45 mins or until the bread is well risen and cooked through.
  • Leave for 10 minutes in the tin, then turn out onto a wire rack to cool. Eat while slightly warm if you like, or leave to go completely cold. Delicious with salty butty and Irish smoked salmon, cold meats or cheeses.


Other recipes you may like to try using Guinness in your cooking:

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