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Brown Soda Bread
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5 from 7 votes

Irish Guinness Brown Soda Bread

Irish Guinness Brown Soda Bread is perfect for St. Patrick's Day or whenever you crave a taste of Ireland at home. This easy-to-make recipe combines the goodness of oats, whole wheat flour, and buttermilk with the distinct taste of Guinness stout. Serve this delicious bread for breakfast or as a side with traditional Irish dishes for a truly memorable meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Bread
Cuisine: Irish
Servings: 12 servings
Calories: 202kcal
Author: Chula King

Equipment

  • 12-cavity bar baking pan (See Tip 1)

Ingredients

  • 1 cup (3.5 ounces, 100 grams) old-fashioned oats, plus 2 tablespoons for sprinkling (See Tip 1)
  • 2 ¼ cups (11.25 ounces, 319 grams) whole wheat flour
  • ¼ cup (1.25 ounces, 35 grams) all-purpose flour
  • ½ cup (3.75 ounces, 106 grams) dark brown sugar, packed
  • 2 ¼ teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons Kosher salt
  • 1 bottle (11.2 ounces, 331 ml) Guinness extra stout beer, room temperature
  • 1 cup (8 ounces, 237 ml) buttermilk, room temperature
  • 5 Tablespoons (2.5 ounces, 71 grams) unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 425°F. Spray the baking pan with nonstick spray. Sprinkle one tablespoon of the oats in the bottom of the pan cavities. Set aside.
  • Whisk together the oats, whole wheat flour, all-purpose flour, dark brown sugar, baking soda, baking powder, and Kosher salt in a large bowl. (See Tip 2)
  • Whisk together the Guinness beer, buttermilk, melted butter, and vanilla extract in a large measuring cup. (See Tip 3)
  • Add the wet ingredients to the dry ingredients. Gently stir to combine the ingredients. Do not overmix.
  • Divide the bread batter evenly among the 12 pan cavities. Sprinkle the remaining tablespoon of oats on the top.
  • Reduce the oven heat to 400°F and bake for 20 minutes or until the top of the bread bounces back when lightly pressed.
  • Remove from the oven and immediately transfer to a wire rack to cool completely.
  • Yield: 12 servings. (See Tip 4)

Video

Notes

  1. This recipe can be made in a 9 x 5-inch loaf pan and baked for 45 minutes.
  2. Quick oats may be substituted for old-fashioned oats. However, do not use instant oats.
  3. I used my hands to combine the dry ingredients further because my brown sugar was lumpy.
  4. I used a 4-cup measuring cup with the liquid ingredients to make pouring onto the dry ingredients easier.
  5. Store the bread in an airtight container for up to three days, or freeze in an airtight container for up to three months.

Nutrition

Calories: 202kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 618mg | Potassium: 184mg | Fiber: 3g | Sugar: 10g | Vitamin A: 181IU | Calcium: 58mg | Iron: 1mg