Sourdough Guinness Brown Bread Recipe

4.75 from 4 votes

Sourdough Guinness Brown Bread Recipe

Rich, hearty and delicious this Sourdough Guinness Brown Bread is packed with nourishing ingredients like whole wheat, old-fashioned oats and molasses. The addition of sourdough enhances the already delicious taste of this classic Irish quick bread.

Prep Time15

Cook Time45

Course: Sides

Cuisine: Irish

Servings: slices

Calories: 140kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

56 grams unsalted butter
42 grams molasses
90 grams old-fashioned oats plus more for topping
210 grams whole wheat flour
60 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
50 grams cane sugar
113 grams sourdough discard
334 grams Guinness 1 bottle
56 grams buttermilk

Metric - US Customary

Instructions

Prep: Preheat oven to 400 F and line a 9 by 4 inch pan with parchment.
Melt butter: Heat up butter and molasses in small saucepan until melted.
56 grams unsalted butter, 42 grams molasses
Make the batter: Whisk together, oats, whole wheat flour, all-purpose flour, baking soda, salt and cane sugar.
90 grams old-fashioned oats, 210 grams whole wheat flour, 60 grams all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 50 grams cane sugar
Whisk together sourdough discard, Guinness and buttermilk until no traces of discard remain.
113 grams sourdough discard, 334 grams Guinness, 56 grams buttermilk
Make a well in the center and pour butter mixture and Guinness mixture in.
Stir the ingredients together until no dry bits of flour remain, make sure you scrape the bottom. Don’t overmix. The mixture should look more like a cake batter than a dough.
Bake: Pour the batter into the prepared pan. Using a butter knife or paring knife, make a deep, vertical slice through the center of the loaf.
Top with more oats.
Bake at 400 F for 30 minutes, without opening the oven door, turn the heat down to 350 F and continue baking for another 15 to 20 minutes or until the center of the loaf has set and registers at least 200 F when probed with an instant-read thermometer.
Serve: Transfer the loaf to a wire rack, it’s best to let this bread set and cool overnight before slicing.

Notes

Make sure your baking soda is not expired before attempting this recipe or your bread may not rise.
Feel free to use active sourdough starter or sourdough discard to make this recipe.
This loaf in an 8 by 5-inch loaf pan or in a 9 by 4-inch Pullman pan
Use an instant-read thermometer to make sure your rolls are fully baked. The center of the rolls should measure between 190 F to 200 F when done.
Don’t open the oven door while your bread is baking or your loaf will sink and turn out gummy.
Store any leftover slices of bread in an airtight container at room temperature for up to 3 days.

Nutrition