This Guinness brown bread recipe is a firm favourite in my family, and I like to argue that it is basically a health loaf with the Iron from Guinness and nutritious oats – but even if you don’t buy that, you will still want to try this for yourself.
A one bowl wonder of sorts, this recipe takes little more effort than mixing wet ingredients into dry ones and popping into a loaf tin. The only tough part is waiting for it to come out of the oven, but you may as well sit down and enjoy the leftover Guinness while it bakes!
– 320g wholemeal flour
– 170g plain flour
– 75g porridge oats
– 1 heaping tsp salt
– 1 heaping tsp baking soda
– 4 tbsp black treacle
– 350ml buttermilk
– 60g butter, melted (I use Kerrygold)
– 150ml Guinness
– 75g chopped walnuts or pumpkin seeds (optional)
1. Preheat your oven to 200C. Whisk together the dry ingredients in a large bowl.
2. In a separate bowl, mix the buttermilk, melted butter, Guinness and black treacle together.
3. Add the wet to the dry ingredients and mix well.
4. Add mix to a loaf tin greased with butter and place in the oven.
5. Bake at 200C for 15 minutes, then turn the oven down to 170 and bake for a further 35-40 minutes.
6. Remove from the oven and allow to cool on a wire rack.
7. Serve with delicious toppings like smoked salmon and horseradish creme fraiche, or just with soup with lashings of butter!
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. I am the only person to have contested both Masterchef and the Great Irish Bake Off and am passionate about discovering and creating delicious things – I can sometimes be caught in the act on TV3’s Six O’Clock Show. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting.