So…I said in our last post that we weren’t giving you a beer bread recipe for St. Patrick’s Day. We changed our minds. 😉 I found a recipe on Guinness’ site and had to try it. Oatmeal, molasses, and dark stout? Turns out it’s incredibly moist, hearty, and not too sweet — so here you are! A little late, but we can make St. Patrick’s Day last all weekend, why not? I think it would be amazing either as a breakfast bread (slathered with Irish butter), or paired with Irish stew and a bit of sharp Irish Cheddar. You might even kick up your heels for an Irish jig! Erin go bragh!
I did change a few things — I think black molasses is probably darker and less sweet than our molasses, so I put less than the amount on the Guinness site. I also put in more oats and less flour. Otherwise it’s the “really true” Guinness official recipe. 😀 Feel free to try both!
- 4 cups (518g) whole wheat flour
- 1 1/4 cups (156g) all-purpose flour
- 1 cup (90g) rolled oats
- 2 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 TBS brown sugar
- 2 TBS unsalted butter, melted
- 2 cups (475 mL) whole milk
- 1/2 cup (118 mL) blackstrap molasses (or dark treacle)
- 1 cup (237 mL) Guinness
- 1. Preheat oven to 350 degrees F (177 degrees C) and grease two loaf pans.
- 2. Combine dry ingredients in a large bowl. Mix in melted butter until no large lumps remain.
- 3. Add wet ingredients and stir to combine. The dough will be very wet.
- 4. Evenly divide the dough between the two loaf pans. Sprinkle tops with a few oats, if desired.
- 5. Bake for 40-45 minutes until the bread is browned and a cake tester comes out clean.