Guinness Bread

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 07/17/21
Guinness bread

The Spruce / Elaine Lemm

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
464 Calories
7g Fat
90g Carbs
11g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 464
% Daily Value*
Total Fat 7g 8%
Saturated Fat 4g 18%
Cholesterol 16mg 5%
Sodium 350mg 15%
Total Carbohydrate 90g 33%
Dietary Fiber 2g 9%
Total Sugars 24g
Protein 11g
Vitamin C 0mg 0%
Calcium 128mg 10%
Iron 5mg 29%
Potassium 542mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We all know Guinness as the rich, dark stout brewed in Dublin, Ireland. It is one of the most well-known brands in the world. Guinness not only makes a great drink but has had an association with food for over 170 years and not just raising a pint of the black stuff alongside but actually used in the food. It has many, many uses in cooking as well, with this recipe for Guinness bread being just one example.
This recipe is a soda bread recipe, thus, incredibly simple to make and perfect for anyone who prefers to cut down on yeast. The recipe calls for draught Guinness, but if that is a problem (i.e., you don't have a pub handy where you can buy a pint) then use bottled.

Ingredients

  • 5 1/2 cups all-purpose wholemeal flour

  • 1 1/4 cups all-purpose flour

  • 1/2 cup oatmeal

  • 2 1/2 teaspoons baking soda

  • 2 1/2 tablespoons brown sugar

  • 1/4 cup unsalted butter

  • 2 cups milk

  • 3/4 cups molasses

  • 1/2 pint Guinness

Steps to Make It

Preheat the oven to 350 F and lightly grease a loaf tin with butter.

  1. Place all the dry ingredients into a large mixing bowl.

  2. Add the butter and rub into the dry ingredients until it resembles fine breadcrumbs - I recommend working quickly as the mixture can easily become greasy if over mixed, or mixed using too warm hands.

  3. Add the milk, black treacle molasses, and the Guinness.

  4. Mix to create a wet dough.

  5. Grease a standard loaf tin, add the wet dough and bake in the oven for 40 - 45 mins or until the bread is well risen and thoroughly cooked. 

  6. Leave for 10 minutes in the tin, then turn out onto a wire rack to cool.

  7. Eat while slightly warm if you like, or allow to go completely cold. Delicious with salty butty and Irish smoked salmon, cold meats or cheeses.

The recipe comes courtesy of the home of Guinness, the Guinness Storehouse in Dublin, Ireland. The storehouse was a fermentation plant for 84 years but is now a 7-story visitor center.

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