Irish Guinness Bread from Ina
- 1 cup quick-cooking oats (not instant), such as McCann’s, plus extra for sprinkling
- 2¼ cups whole wheat flour, such as Heckers
- ¼ cup all-purpose flour
- ½ cup dark brown sugar, lightly packed
- 2¼ teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature
- 1 cup buttermilk, shaken
- 5 tablespoons unsalted butter, melted, plus extra for brushing the pan
- 1 teaspoon pure vanilla extract
- Salted butter, such as Irish Kerrygold
- Preheat the oven to 450 degrees.
- In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla.
- Make a well in the dry ingredients and pour the wet ingredients into the well.
- With your fingers, stir the batter from the middle of the bowl to the outside, until it’s well mixed.
- It will look more like cake batter than bread dough.
- Brush a 9 × 5 × 2½-inch loaf pan with melted butter.
- Pour the batter into the pan and sprinkle the top with oats.
- Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean.
- Turn the bread out onto a baking rack and allow to cool completely.
- Slice and serve with salted butter.
