Irish Guinness Wheaten Recipe
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5
Irish Guinness Wheaten Recipe
Description
The Irish Guinness Wheaten recipe calls for ingredients like wholemeal flour, oats, butter, treacle or molasses, and Guinness stout, creating a brown bread with deep flavor and a dense but tender texture. The baking soda acts as a leavening agent, reacting with the acidic stout and treacle to help the bread rise without yeast. The oats contribute extra texture both in the dough and as a topping in the pan before baking. The bread is first baked in a buttered loaf pan and then finished directly on the oven rack to develop a firm crust.
The resulting loaf is rich and earthy, with the Guinness lending slight bitterness balanced by the sweetness of brown sugar and treacle. It pairs well with butter, sharp cheeses, or hearty soups. Given its density, it slices thickly and holds up to spreads or as a side to stews.
The recipe suggests using coarse or stoneground wholemeal flour for authenticity and notes that if exact stout quantities are unavailable, partial substitution with buttermilk or yogurt is possible. Using a kitchen scale is recommended for precise measurements to achieve the best baking results.
Ingredients
- 50 g butter 2 oz + some to butter the pan
- 1 tablespoon treacle or molasses, Note 2
- 450 g wholemeal flour preferably coarse, 1 lb, Note 3
- 30 g oats old-fashioned, rolled oats or porridge oats ⅓ cup + 1 extra Tbsp, divided, Note 4
- 4 tablespoons brown sugar
- 2 teaspoons baking soda
- ½ teaspoon salt or Kosher salt, fine sea salt
- 400 ml Guinness beer 13.5 oz Notes 5, 6
Instructions
- Preheat the oven to 400°F/200°C. Butter the loaf pan generously and sprinkle its bottom with ½ tablespoon oats.
- Melt butter and treacle (molasses) in a small pan. Set aside until you combine the rest of the ingredients.50 g butter + 1 tablespoon treacle
- Dry ingredients: Combine flour, oats, brown sugar, salt, and baking soda in a large bowl.450 g wholemeal flour + 30 g oats + 4 tablespoons brown sugar + 2 teaspoons baking soda + ½ teaspoon fine sea salt
- Combine dough: Stir stout beer into the butter and pour this mixture over the flour mixture. Mix well with a spoon to combine.400 ml Guinness
- Transfer the dough to the prepared loaf pan. Sprinkle it with ½ tablespoon oats.
- Bake in the preheated oven for 50 minutes. Carefully remove the brown bread from the loaf pan. Place it again in the oven, this time directly on the rack. Bake it for another 5 to 10 minutes. Check if it’s cooked through; it should sound hollow when tapped on the underside.
- Cool: Wrap it in a clean tea towel, place it on a wire rack, and let it cool before slicing.
Notes
- Use a digital kitchen scale for accurate measurements to ensure consistent loaf texture and rise.
- Treacle or molasses can be used interchangeably; in some regions, Zuckerrübersirup is a suitable alternative.
- Opt for coarse or stoneground wholemeal flour to replicate the traditional texture closely.
- Choose old-fashioned rolled oats or porridge oats, avoiding steel-cut oats, for the best crumb and topping effect.
- When substituting Guinness stout due to quantity constraints, replace the missing volume with buttermilk or yogurt to maintain proper acidity and moisture.
- Guinness may be substituted with another type of stout beer if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 179kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 545mg | 23% |
| Potassium | 41mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 104IU | 2% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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