Description
Ina Garten’s Guinness Brown Bread combines rustic Irish charm with hearty whole wheat goodness. Molasses and dark beer infuse rich, complex flavors into this simple yet remarkable loaf that invites warm comfort with each satisfying slice.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) quick-cooking oats (not instant), such as McCann’s, plus extra for sprinkling
- 2¼ cups (270 g) whole wheat flour, such as Heckers
- 1 (11- to 12-ounce) bottle of Guinness extra stout beer, at room temperature
- 1 cup (240 ml) buttermilk, shaken
Sweeteners and Sugars:
- ½ cup (100 g) dark brown sugar, lightly packed
- 5 tablespoons (70 g) unsalted butter, melted, plus extra for brushing the pan
Leavening and Seasoning Agents:
- ¼ cup (30 g) all-purpose flour
- 2¼ teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 1 teaspoon pure vanilla extract
- Salted butter, such as Irish Kerrygold
Instructions
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius), positioning the rack in the center of the oven for even baking.
- In a spacious mixing bowl, thoroughly combine rolled oats, all-purpose flour, whole wheat flour, brown sugar, baking soda, and salt using a whisk to ensure even distribution of dry ingredients.
- Create a separate vessel and gently whisk together buttermilk, melted butter, beer, and vanilla extract until the liquid ingredients are well integrated.
- Form a small well in the center of the dry ingredient mixture and carefully pour the liquid ingredients into this depression.
- Utilize fingertips to delicately fold and blend the wet and dry ingredients, maintaining a gentle touch to prevent overmixing. The resulting batter should resemble a thick cake mixture with a slightly lumpy texture.
- Generously coat a 9 × 5 × 2½-inch (23 × 13 × 6-centimeter) loaf pan with melted butter, ensuring complete coverage to prevent sticking.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula and sprinkling additional rolled oats across the surface for a rustic appearance.
- Immediately reduce the oven temperature to 400 degrees Fahrenheit (204 degrees Celsius) and place the loaf pan in the oven.
- Bake for approximately 45 to 50 minutes, periodically checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Once baked, remove the bread from the oven and allow it to rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer the loaf to a wire cooling rack, letting it cool completely for optimal texture and easier slicing.
- When thoroughly cooled, slice the bread using a sharp serrated knife and serve with a generous spread of salted butter.
Notes
- Measure ingredients precisely for consistent results every time.
- Swap honey for refined sugar to boost natural sweetness and moisture.
- Store bread wrapped tightly in plastic wrap or aluminum foil to maintain freshness for 3-4 days.
- Freeze leftover slices in freezer-safe bags for up to 2 months, separating layers with parchment paper.
- Add chopped nuts or dried fruits for extra crunch and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg