If you’ve never tried Guinness Brown Bread, you’re in for a treat! It’s hearty, pairs perfectly with stews and soups, and is equally scrumptious on its own with a smear of butter, a dollop of jam, and a cozy cup of Barry’s tea.
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This post is all about how to make Guinness Brown Bread.
The star ingredient of this Guinness Brown Bread is, well you guessed it, Guinness! Guinness adds a rich malted flavour with notes of cocoa, coffee and roasted barley.
Plus, I have a special fondness for recipes that are uniquely Irish. I’m incredibly proud of my Irish heritage, and one thing we truly excel at is creating exceptional food and drink with top-notch ingredients. This recipe is a perfect example of how we combine tradition and quality to create something truly special.
If you enjoy this recipe I recommend trying my Traditional Irish Brown Bread next and serve both of these hearty breads with a bowl of my nourishing tomato and carrot soup!
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Key ingredients and substitutions
Below are some ingredient notes. For the exact ingredient measurements and the full recipe, be sure to check the printable recipe card at the bottom.
Dry Ingredients:
Wholemeal flour: Coarse wholemeal flour gives the bread its hearty texture and rich flavor. If you can’t find it, regular wholemeal flour works as a great alternative.
Oats: Rolled oats (sometimes called old-fashioned oats) or porridge oats are ideal. They add a subtle nuttiness and lovely texture to the bread. Fun fact: in Ireland, rolled oats are often referred to as porridge oats!
Brown Sugar: Light brown sugar works well, but if you use dark brown sugar, the bread will have a slightly deeper color and flavor. Use whichever you prefer.
Nuts: Walnuts or pecans are optional but add a delicious crunch and richness. Stick to unsalted nuts to keep the bread’s flavor balanced.
Bread soda (Baking Soda): A must for that perfect rise!
Salt: Enhances all the flavors.
Wet Ingredients:
Extra light olive oil: Don’t be fooled by the name—it’s not lower in calories. Light olive oil simply has a more neutral flavor compared to extra virgin, making it ideal for baking.
Black treacle: If you’re out of treacle, molasses is an excellent substitute.
Buttermilk: Essential for creating a tender texture.
Guinness: Go for the classic Guinness Draught to get that signature malty flavor. You can swap in another stout if needed, but keep in mind it might slightly change the taste.
Substitutions for Dietary Needs
Gluten-Free: Substitute the wholemeal flour with a gluten-free baking blend and use gluten-free oats. Be sure to double-check that your Guinness alternative is gluten-free (as traditional Guinness is not).
Dairy-Free: Swap the buttermilk for a plant-based alternative like almond or soy milk mixed with 1 tablespoon of lemon juice or apple cider vinegar.
Nut-Free: Simply omit the nuts, or replace them with sunflower or pumpkin seeds for a nut-free crunch.
Expert tips
Weigh dry ingredients in grams (g) with a food scale for best results.
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can make the bread dense.
Check for Doneness: The bread is ready when it sounds hollow when tapped on the bottom. If in doubt, insert a skewer into the center; it should come out clean.
Use Fresh Bread Soda: Make sure your bread soda (baking soda) is fresh for the best rise and texture.
Tea Towel Trick: Wrapping the freshly baked bread in a clean tea towel helps it cool evenly and keeps the crust from becoming too hard.
Serving suggestions
Guinness brown bread is incredibly versatile. Here are some of my favorite ways to enjoy it:
Classic with Butter: Keep it simple by spreading a generous layer of creamy Irish butter on a warm slice of bread. It's a match made in heaven! If you are watching your cholesterol levels, try using an olive-based spread instead.
With Soups and Stews: Serve it alongside a hearty vegetable soup or a traditional Irish stew to soak up all the delicious flavors.
Cheese Board Addition: Add slices of this bread to a cheese board with sharp cheddar, blue cheese, or creamy brie for a rustic and flavorful touch.
Topped with Smoked Salmon: Spread cream cheese or a dollop of crème fraîche on a slice and top with smoked salmon and fresh dill for an elegant snack or starter.
Sweet Option: For a sweet twist, add a drizzle of honey or jam. The subtle richness of the Guinness pairs beautifully with fruity or sweet toppings.
Breakfast Toast: Toast a slice and pair it with poached eggs, avocado, or even a dollop of Greek yogurt and a sprinkle of nuts for a balanced breakfast.
Storage
Room Temperature
Store it in an airtight container to keep it fresh for up to 3 days.
Freezing Instructions
Slice the bread and wrap individual slices in cling film. Store in a freezer bag for up to 3 months. Thaw at room temperature or pop a slice in the toaster for a quick refresh.
Reheating
If the bread feels a little stale, warm it up in the oven for 5-10 minutes to bring back its freshness.
💡Dietitian Tip:
When serving this bread, try to include one protein source to make for a more balanced meal or snack, e.g., smoked salmon, cottage cheese, cream cheese, hummus, turkey slices, etc.
FAQ
Yes! This bread is packed with wholemeal flour, oats, and nuts, which provide fiber, healthy fats, and nutrients. It’s a nourishing option, especially when enjoyed as part of a balanced meal. Unfortunatley bread often gets a bad rep. I tell my clients its usually what you spread on the bread that can be the issue e.g. a one inch deep coating of real butter!
You can, but the texture and flavor will be quite different. Wholemeal flour adds a hearty, nutty element to the bread, which pairs beautifully with the Guinness. If you substitute, consider using a mix of all-purpose and wholemeal flour for better results.
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📖 Recipe
📖 Recipe
Guinness Brown Bread
Equipment
Ingredients
Dry Ingredients
- 450 g wholemeal flour
- 25 g old fashioned (rolled) oats
- 2 teaspoon brown sugar light or dark
- 80 g chopped nuts walnuts or pecans work well here
- 2 teaspoon bread/baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 tablespoon black treacle or molasses
- 30 g light olive oil
- 200 g buttermilk
- 200 g guinness
Instructions
- Preheat the Oven: Set it to 170°C (340°F) or Gas Mark 5.
- Prepare the Tin: Lightly grease a 2lb loaf tin to prevent sticking
- Mix Dry Ingredients:In a large bowl, combine the wholemeal flour (sift if possible; coarse wholemeal is fine unsifted), oats, sugar, and chopped nuts.Sift in the baking soda and add the salt. Mix everything well.
- Combine Wet Ingredients: In a separate bowl, mix together the black treacle, olive oil, buttermilk, and Guinness until smooth.
- Bring It All Together: Pour the wet ingredients into the dry mixture. Stir gently but thoroughly until just combined—don’t overmix!
- Transfer to Tin: Spoon the mixture into the prepared loaf tin. For a nice finish, sprinkle a few extra oats and nuts on top.
- Bake: Place in the oven and bake for 40–50 minutes. The bread is ready when it’s risen, sounds hollow when tapped underneath, and a knife inserted in the center comes out clean.
- Cool Down: Wrap the loaf in a clean tea towel and let it cool completely before slicing.
Video
Notes
STORAGE
Room Temperature
Store it in an airtight container to keep it fresh for up to 3 days.Freezing Instructions
Slice the bread and wrap individual slices in cling film. Store in a freezer bag for up to 3 months. Thaw at room temperature or pop a slice in the toaster for a quick refresh.DIETITIAN TIP When serving this bread, try to include one protein source to make for a more balanced meal or snack e.g., smoked salmon, cottage cheese, cream cheese, hummus, turkey slices, etc.
Additional Nutrition Information
- I’ve included an estimated nutrition breakdown for this recipe below. Remember, though, that a recipe is much more than its nutritional content, and these numbers shouldn't solely dictate your food choices.
- The owner of this website is not liable for this estimation.
Maria Lucey RD says
Great with soup! Thank you.
Susan Johnson says
Excellent rich tasting bread that was easy to make.! Leftovers store well.
Maria Lucey RD says
This makes me soooo happy! Thank you so much for making the recipe Susan and taking the time to come back here and leave such lovely positive feedback - I truly appreciate it so so much. Have a fabulous day and weekend ❤ Maria x