Guinness Stout Bread

    1 hour 15 mins

    I developed this recipe when I visited my ancestral home Ireland. It is one way of getting Gruiness Stout into your bread! Serve warm with butter and honey.

    149 people made this

    Serves: 12 

    • 80 g regular rolled oats, plus additional
    • 240 g whole wheat flour
    • 110 g brown sugar
    • 9 g baking soda
    • 5 g baking powder
    • 3 g salt
    • 55 g melted butter
    • 10 ml vanilla extract
    • 235 ml buttermilk
    • 354 ml Guinness® beer

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 220 C. Grease a 20cm square cake pan.
    2. Mix together the oats, flour, sugar, soda, baking powder and salt in a large bowl. In a large jug, stir together the butter, vanilla, buttermilk, and stout.
    3. Gradually stir the liquid mixture into the flour mixture until smooth. Pour batter into the prepared pan and sprinkle with extra oats.
    4. Bake in oven for 30 minutes and then reduce the oven temperature to 200 C. Bake for an additional 30 minutes. Turn the oven off, open the door, and allow the bread to cool for 30 minutes in the oven before turning out onto a wire rack.

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    Reviews and ratings
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    Reviews in English (151)


    This was super! ....moist, flavorful, hearty, and relatively healthy. First of all, I did not use Guinness. I had a Smithwick's on hand so I had to make the best of it. I did not have buttermilk so I used 1 Tbsp of lemon juice mixed with 1c milk and let it sit for 5 min. I used splenda brown sugar mix, light butter, and baked it in an 8x6 pan for ten minutes less than stated. It was perfect and just may have to replace my go-to beer bread recipe from this site (whole wheat beer bread). Loved this this one had oats. Also, I wasn't expecting it to be as sweet as it was and may decrease the sugar next time. Although my sweet tooth can't complain. Thank you for the recipe!  -  25 Jun 2009  (Review from Allrecipes US | Canada)


    This bread was awesome. I doubled the recipe and baked it in loaf pans. I thought that two loaf pans would overflow, so I put it in three, but when I make it again, I'll do a single recipe in a single loaf pan. I think that will be perfect. I too served it with honey butter. I will definitely make it again.  -  21 Mar 2008  (Review from Allrecipes US | Canada)


    I have had really good beer bread...but this tops them all and what's even better is that this recipe was so easy I had no problem, whatsoever, following it. I did use quick-cooking steel cut Irish oats in mine and I really like the rustic texture they gave this bread. This bread is sweet, it's savory...altogether delicious...thanks for a great recipe!  -  17 Mar 2010  (Review from Allrecipes US | Canada)