Serves 8
70 min
Irish Brown Bread
Recipe GLPR9acb94a0a1d4aa
A hearty, traditional Irish brown bread enriched with stout beer, whole wheat flour, and a touch of molasses and honey. Topped with rolled oats for a pleasant texture, this rustic loaf is perfect for breakfast or alongside soups and stews.
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Ingredients
2 tbsp Salted butter, melted, plus more for the pan
1 cup Rolled oats, divided
3 cups Whole wheat flour
2 tsp Baking soda
2 tsp Kosher salt
1 cup Stout beer, such as Guinness
1 cup Buttermilk
¼ cup Molasses
2 tbsp Honey
Directions
Preheat your oven to 350°F. Generously butter a 9-by-5-inch loaf pan. Roughly chop 1/4 cup of the rolled oats into smaller pieces.
Coat the bottom and sides of the prepared loaf pan evenly with the chopped oats, tapping out and discarding any excess. Reserve the remaining chopped oats to sprinkle on top of the loaf.
In a large mixing bowl, whisk together the remaining 3/4 cup of rolled oats, whole wheat flour, baking soda, and kosher salt. Create a well in the center of the dry ingredients.
Pour the melted butter, stout beer, buttermilk, molasses, and honey into the well. Gently stir the mixture until just combined, taking care not to overmix the batter.
Transfer the batter to the prepared loaf pan and smooth the top with a small offset spatula or the back of a spoon. Scatter the reserved chopped oats evenly over the surface.
Bake for 45 to 50 minutes, until a wooden skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes.
Turn the loaf out of the pan and transfer to a wire cooling rack. Allow to cool completely before slicing.
