09 March, 2012

Guinness Brown Bread | A Communal Table

Guinness Storehouse restaurants serve this dark brown bread. It's perfect with soups, stews and winter salads – or as a little snack, toasted and spread with some Kerrygold Pure Irish Butter and a bit of Dubliner cheese. View the original Guinness recipe.

Nancy Buchanan, a personal chef and food blogger (with family roots in County Londonderry, Ireland) tracked down the recipe and made all the conversions for the USA. Thank you! 


Guinness Brown Bread ingredients
Makes 2 loaves
3.754 cups whole wheat flour
1.25 cups white flour
2.5 tsp baking soda
1 tsp salt
2.5 Tbsp brown sugar
2 Tbsp unsalted butter
1 cup old fashioned oats (divided use)
2 cups whole milk
7 Tbsp plus 2 tsp unsulfured molasses
8-oz (1 cup) Guinness


Directions
Preheat the oven to 350ºF and grease two (8.5- x 4.5-inch) loaf pans.

In the bowl of a food processor, combine the flours, baking soda, salt and brown sugar with the butter until the mixture resembles coarse sand. 

Stir in 3/4 cup plus 2 Tbsp of the oats. Add the milk, molasses and the Guinness. Stir to combine (the dough will be very wet). 

Evenly divide the dough between the two prepared loaf pans. 

Sprinkle the tops with the remaining 2 Tbsp oats and bake for forty to forty-five (40 to 45) minutes until the bread is nicely browned and a cake tester inserted in the center comes out clean.

View Nancy's recipe. 


Index
Irish / Irish-style

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