Delicious Homemade Guinness Bread Recipe

The current Corona Crisis and Lock down restrictions has us all baking away like Mary Berry on speed or Nigella, well just being Nigella, but we are increasingly turning to the kitchen to tease out that culinary prowess within us, or just for something a little different to do. I've discovered the art of bread baking and I'm trying at least one new recipe per week which I will share with you (if they are edible that is). I am a very clumsy baker with very little patience so this delicious Guinness Bread is perfect if you just want to knock something up in your wfh lunch break.

Guinness Bread

Total Prep and Bake Time: 70 minutes (approx)

Difficulty: Easy

Ingredients:

• 1 Can of Guinness - 330ml

• 200 grams (or two large cups) of Wholewheat Flour

• 100 grams (or 1 Large Cup of Plain White Flour)

• 1 teaspoon of bicarbonate of soda

• 1 teaspoon of baking powder

• 100 grams of rolled porridge oats

• 50 - 100 grams of melted butter

• 2 Tablespoons of Brown Sugar

• 1 Tablespoon of Vanilla Extract

• 1/2 Tablespoon of Salt

• 100 ml of Buttermilk (I didn't have any buttermilk so I made my own by mixing regular semi-skimmed milk in a pan, melted in the butter and squeezed in half a lemon and simmered but if you can get your hands on butter milk that would be ideal)
  

Method:

• Pre-heat the oven to 180 degree C (for about 20 minutes before you but the bread in)

• Add the wholewheat flour, plain flour, Baking soda and Baking Powder, Salt, Sugar and Oats to a large mixing bowl

• Melt the butter in a pan and add to a separate bowl

• In the separate bowl (the liquid bowl) add the buttermilk to the butter

• Add in the vanilla extract and Guinness to the liquid bowl and stir

• Now add the liquid bowl to the dry bowl and stir until smooth (ish) some lumps and bumps are fine.

• Nb - This is a wet mixture so should not be too dough like, when you are happy with the consistency, pour into a greased baking loaf tin.

• Add in the Mixture - even out across the tin and sprinkle some crush porridge oats on top

• Put in the over for 45 minutes

• Once risen, and browned on the top, remove from the oven and the bread tin and allow to cool

• Serve warm with butter and enjoy.

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