AS St. Patrick’s Day approaches, I am reposting an old favorite from 9 year ago. I developed this recipe for a holiday post, but I ended up cycling it into my repetoire pretty often. It’s great with a bowl of Irish Stew or Dublin Coddle. So, from 2015:
I had a six pack of Guinness on hand. I love cooking with stout, but I don’t particularly like drinking it straight, so I was looking for ways to use all those bottles. This bread has the lovely, dense texture of a traditional soda bread with the added tang from the Guinness. Oatmeal adds a lovely texture and richness. I like to let it cool just enough to slice easily, then spread it with lashings of Irish butter. Its also delicious toasted, or with a slice of good Irish cheddar cheese.
Ingredients
2 cups whole wheat flour
1 cup old-fashioned oats
¼ cup light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
12-ounce bottle of Guinness stout
1 cup buttermilk
¼ cup butter, melted and cooled
Directions
- Preheat the oven to 425 degrees. Spray a 9 by 5 inch loaf pan.
- Mix the flour, oatmeal, brown sugar, baking soda, baking powder and salt together in a large bowl. Stir with a fork to evenly distribute the ingredients. Mix the Guinness, buttermilk and butter together in a small bowl, then add to the dry ingredients. Stir just until everything is well mixed and there is no dry flour visible. Pout the batter into the prepared pan – it will be very wet.
- Bake the bread for 30 minutes at 425 degrees, then reduce the temperature to 400 degrees and cook for a further 30 minutes. Turn the loaf out onto a wire rack to cool.
- Serve with lots of butter!
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