This rich and flavourful bread, made with the smooth depth of stout, delivers a hearty, slightly tangy loaf that’s perfect for any occasion—whether served warm with butter or as a side to a stew or soup.
Twelve servings.
- 1 cup regular rolled oats, plus more for topping
- 2 cups whole wheat flour
- ½ cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup melted butter
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 can or bottle of Guinness
Preheat the oven to 220 degrees C. Grease an 20x20cm baking pan.
Mix oats, flour, sugar, baking soda, baking powder, and salt together in a bowl.
Stir butter, vanilla, buttermilk, and Guinness together in a separate large bowl.
Pour flour mixture into beer mixture and gently stir until well combined.
Pour batter into the prepared baking pan, and sprinkle with additional oats.
Bake for 30 minutes, then turn the temperature down to 200 degrees C, and bake for an additional 30 minutes.
Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.
