Better the next day, this savory Guinness Wheat Bread is more savory than sweet and requires no rise time or yeast.
Guinness Wheat Bread
Continuing celebrating St Paddy’s day with another untraditional Irish recipe: Guinness Wheat Bread.
It wasn’t that long ago that my St. Patrick’s Days were spent at an Irish pub drinking Guinness and eating traditional Irish food, usually in the rain. Those days have since passed, and you won’t catch me anywhere near an Irish pub on St. Patrick’s Day this year.
After Monday’s one pot corned beef and cabbage recipe, I had every intention of sharing a lamb stew recipe, but I just couldn’t get the flavors to come together the way that I wanted them to… so, instead you get this yummy Guinness Wheat Bread. In all fairness to the lamb stew, the second time cooking it I basically botched it by overcooking it… I got sucked into the blackhole that is rediscovering music from my youth that I hadn’t listened to in ages. Was anyone else obsessed with the band Silverchair in middle school and high school?? I found a video on YouTube that made me regret only seeing them once live.
Okay, back to today’s recipe.
A word of advice: let this bread cool in the pan overnight before slicing and serving, the flavors will be way more developed and cohesive.
What’s great about this Guinness wheat bread is there’s no yeast or rise time, so once the batter is mixed together (it will be more cake-like than bread-like), it can immediately go into the oven. I’m so accustomed to making savory breads that take allllll day to make, so this bread was a nice break from the traditional.
If you can find it, this Guinness Wheat Bread can be made with the blonde Guinness, but the stout variety gives the bread a much more robust flavor profile. Whichever way you make it, it tastes pretty good with bangers and mash, too. 😉
Guinness Wheat Bread Ingredients & Instructions
1 cup oats (not instant), plus more for topping
2 1/4 cups whole wheat flour
1/4 cup flour
1/2 cup packed brown sugar
2 1/4 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 bottle Guinness Stout, at room temperature
1 cup buttermilk
5 tablespoons unsalted butter, 4 tablespoons melted and cooled slightly and 1 tablespoon quartered
1 teaspoon vanilla extract
Preheat oven to 425º and grease a 9 x 5 x 2 1/2 inch load pan with butter.
In a large bowl, combine oats, both flours, brown sugar, baking soda, baking powder, and salt. In a separate bowl, combine all of the wet ingredients.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. With a spatula, fold the batter together.
Pour the batter into the pan. Sprinkle the top with additional oats and remaining butter. Reduce the temperature to 400º and bake for 45 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely before serving.