Hearty and rustic, yet surprisingly light (thanks to the addition of a full bottle of Guinness Draught Stout), this bread will be the ideal accompaniment for your St. Patrick’s Day feast. Oats and whole wheat flour give the loaves a wonderful texture, molasses adds a slightly sweet back note, and the beer adds a rich, yeasty, complex flavor. I added chopped raisins to one loaf and loved the results, especially when the bread was toasted.
You can use any dark beer you want, of course. I just picked this because it screamed “St. Patrick’s Day” to me, and I was won over by the packaging that promised a hint of chocolate and coffee flavor. Sold!
I had to make a second batch to double-check my measurements. I always lose count when it comes to cups of flour and then I try to convince myself that I’m (pretty) sure it was three cups when it actually might have been four. But that would haunt me, so . . . I give in and make it again.
I hate to burst your bubble if you see me as some meticulous baker, but here is my actual plan of action for this recipe. Seriously, this is the way I work!
Obviously, I need someone to follow around after me, taking notes!
Anyhow, I’m glad I had to make another batch because I was inspired to make the dough balls into shamrocks, and . . . aren’t they nice? I also ran out of wheat flour (only had a cup) so used 1/2 cup of buckwheat flour, which made the dough a little darker and—according to my husband—even tastier. If you have some, you might want to try that!
| Guinness Stout Bread | Print |
- 1 bottle (11.2 fl oz) dark beer (I used Guinness Draught Stout)
- 4 tablespoons butter
- ⅓ cup molasses
- ½ cup very warm water
- ½ teaspoon sugar
- 1 package active-rise yeast
- 1 cup oats (old-fashioned or quick)
- 1½ cups whole wheat flour
- 1½ teaspoons salt
- 2½ - 3 cups white bread flour
- ½ cup chopped raisins - optional
- cornmeal - optional
- In a small pan, combine the beer, butter, and molasses. Cook over low heat until the mixture is lukewarm and the butter is mostly melted.
- In a small bowl, combine the warm water, sugar, and yeast. Allow it to get bubbly - about 5 minutes.
- In a large bowl (a sturdy stand mixer with a dough hook is recommended) combine the beer mixture, yeast mixture, oats, wheat flour, and salt.
- Slowly add 2 cups of bread flour and mix well. Add as much remaining flour is needed until the dough comes cleanly away from the side of the bowl. Continue to knead by machine for 6 minutes (or drop onto a floured surface and knead by hand for 8 minutes), then place in a greased bowl. Cover with a towel or plastic wrap and allow the dough to rise until doubled - about 1 hour.
- Move dough to a lightly floured surface and divide into 2 pieces. Form into balls and place on a large baking sheet. If you are adding chopped raisins, knead into the dough before forming the balls. (Optional: sprinkle the baking sheet with cornmeal for a crunchy bottom crust.)
- Cover and allow to rise until double - about 1 hour.
- Heat oven to 375 F.
- Cut a large "X" in the top of each loaf and bake for approximately 30 minutes, or until the bread is a rich brown and the bottom sounds hollow when tapped. Move to a rack to cool. You can brush the top of each loaf with butter if you want them to have a sheen, and to soften the crust slightly.
- TO MAKE SHAMROCKS: Once the balls of dough are shaped, cut four 1½ - 2" slices at (picturing a clock) approximately 10:00, 2:00, 4:00, and 8:00. Make sure to leave the center intact. This creates three petals and a stem. Pull firmly down on the stem to stretch it out into the desired shape. Use your fingers to shape the petals and cut a shallow slice down the center of each to add shape. Bake as directed above.
Place dough in a greased bowl, cover, and let rise until doubled.
Divide dough into two pieces. Add chopped raisins if desired. (Totally optional.)
Place on a baking sheet. I like to dust mine with cornmeal for a crunchy bottom crust. (One is plain, one with raisins.) Let ’em rise until doubled, about 1 hour.
After loaves have doubled, cut a large ‘X’ on each and bake.
Baked. Brush the hot loaves with butter if you want them shiny, or prefer a softer crust.
IF YOU WANT TO CREATE SHAMROCKS:
Form the dough into two balls.
Cut 4 slits. (My cuts were a little wonky. Aim for 4:00 and 8:00 on the bottom and then stretch out the stem.)
Mold and shape the petals. Make a cut down the center of each to add shape.
Place on baking sheet and allow to rise until almost doubled, then bake!
FAQs:
Q: Does the house smell amazing while the bread bakes?
A: The house smells like a brewery! A fragrant brewery, but . . . pretty heady.
Q: I don’t like beer. Can I use wine instead?
A: Are you crazy? No! Go home.
Q: Can you give me a gluten-free, vegan, sugar-free version of this recipe?
A: Um. You haven’t been hanging out here very long, have you? I’m a Paula Deen type of baker. This is actually a healthy recipe for me; molasses instead of white sugar, less than a pound of butter, and some oats and wheat flour thrown in to impress you. You’re welcome!
Anyone else? No? Good.
I have a very elaborate recipe in the works. This was easy; the next one will be a lot more challenging. Bwa ha ha. Check back in a few days!
Lorinda
Whether you slowly unwrap this feather-soft sweet roll to reveal the rich chocolate filling or jump right in and take a huge bite, the buttery dark chocolate layer will surprise you with its bold flavor and subtle sweetness, balancing perfectly with the roll.
