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Guinness Stout Bread
I developed this recipe when I visited my ancestral home Ireland. It is one way of getting Gruiness Stout into your bread! Serve warm with butter and honey.
Ingredients
Serves: 12
- 1 cup rolled oats
- 2 cups wholemeal plain flour
- 3/4 cup soft brown sugar
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 50g butter, melted
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 440ml can Guinness Stout
- extra rolled oats, for decoration
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Preheat oven to 220 C. Grease a 20cm square cake pan.
- Mix together the oats, flour, sugar, soda, baking powder and salt in a large bowl. In a large jug, stir together the butter, vanilla, buttermilk, and stout.
- Gradually stir the liquid mixture into the flour mixture until smooth. Pour batter into the prepared pan and sprinkle with extra oats.
- Bake in oven for 30 minutes and then reduce the oven temperature to 200 C. Bake for an additional 30 minutes. Turn the oven off, open the door, and allow the bread to cool for 30 minutes in the oven before turning out onto a wire rack.
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Reviews and Ratings
Global Ratings:
(165)
Reviews in English (141)
Very easy to make; like the eggless feature. More of a dessert cake texture than a bread. - 30 Mar 2010
Something else. I added some squares of dark chocolate into the batter. Once baked, I sprinkled a misture of cocoa and caster sugar on top. - 30 Mar 2010
This was super! ....moist, flavorful, hearty, and relatively healthy. First of all, I did not use Guinness. I had a Smithwick's on hand so I had to make the best of it. I did not have buttermilk so I used 1 Tbsp of lemon juice mixed with 1c milk and let it sit for 5 min. I used splenda brown sugar mix, light butter, and baked it in an 8x6 pan for ten minutes less than stated. It was perfect and just may have to replace my go-to beer bread recipe from this site (whole wheat beer bread). Loved this this one had oats. Also, I wasn't expecting it to be as sweet as it was and may decrease the sugar next time. Although my sweet tooth can't complain. Thank you for the recipe! - 25 Jun 2009 (Review from Allrecipes USA and Canada)
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