An easy Irish quick brown bread with whole wheat flour & oats that makes a hearty bread for dipping into your chowder/soup or smearing with butter & jam!
I fell in love with this quick bread on our trip to Ireland in October. Almost all the pubs offered this bread along with their Seafood Chowder, and every pub offered a Seafood Chowder. (I shared my Irish Seafood chowder recipe this week too!) Let’s just say I ordered it alot! Here’s evidence:
This one is inspired by Ina Garten’s recipe in her ‘Cooking for Jeffrey” cookbook. It’s also amazing for breakfast smeared with butter and jam, or even as a midnight snack!
Guinness Brown Bread
An easy Irish quick brown bread with whole wheat flour & oats that make a hearty bread for dipping into your chowder/soup or smearing with butter & jam!
Ingredients
- 1 C quick cooking oats (not instant) + more for sprinkling
- 2 1/4 C whole wheat flour
- 1/4 C all-purpose flour
- 1/2 C brown sugar
- 2 1/4 TSP baking soda
- 1 TSP baking powder
- 2 TSP kosher salt (not sea salt or table salt)
- 1 12 oz bottle of Guinness beer - at room temperature
- 1 C buttermilk
- 5 TBSP unsalted butter - melted + plus more for greasing pan
- 1 TSP vanilla extract
Directions
- Step 1 Preheat oven to 425 degrees and butter or line a 9×5 bread pan with parchment paper – set aside
- Step 2 In one bowl, combine oats, whole wheat & all-purpose flours, brown sugar, baking soda, baking powder & salt. Whisk to combine.
- Step 3 In another bowl, add the beer, buttermilk, melted butter & vanilla. Whisk to combine.
- Step 4 Add the wet ingredients to the dry ingredients, stir until fully mixed. Batter will look wet like cake batter.
- Step 5 Pour batter into greased/lined bread pan, and sprinkle a few more oats on top. Place in oven and turn oven DOWN to 400 degrees.
- Step 6 Bake for 35-40 minutes or until a toothpick comes out clean
- Step 7 Remove bread from pan and allow to cool on a cooling rack completely before slicing.
