Whole Wheat Guinness Soda Bread

I’ve always wanted to visit Ireland. It seems so beautiful and impossibly green. I watched way too much Riverdance in middle school, and I’m still a huge fan of the movie, The Secret of Kells. There’s gotta be some kind of magic in Ireland. I just know it. Unfortunately, my English husband rolls his eyes every time I mentioning taking a trip there. I guess it’d be like if he told me he’d always dreamed of visiting Idaho. Hopefully, I’ll change his mind one day.

Until then, you can dip this hearty Whole Wheat Guinness Soda Bread into your favorite Irish stew and pretend. Guinness will probably be on sale at your favorite grocery store this time of year, and you can probably spare a bottle for a recipe. 

This bread is good served warm, sliced thin, and doused in butter, but since it’s whole wheat, it’s also good for dipping or toasted for an open face sandwich. Corned beef and cabbage, anyone? It’s got a wonderful, malty flavor and a chewy texture from the oats.  I’m going to dip mine into some thick, steaming, potato soup.

Ireland may not be in my near future, but I can go just about anywhere in my kitchen. Food is it’s own kind of magic, I guess.

Whole Wheat Guinness Soda Bread

2014-03-09 19:45:37

Yields 1

Hearty, whole wheat quick bread with the malty flavor of Guinness.

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Prep Time

15 min

Cook Time

30 min

Prep Time

15 min

Cook Time

30 min

Ingredients

1. 400 grams (about 2-2/3 cups) whole wheat flour
2. 100 grams (about 1 cup) old-fashioned oats
3. 2 teaspoons coarse salt
4. 2 teaspoons baking soda
5. 300 ml (1-1/4 cup) Guinness or stout beer
6. 150 ml (2/3 cup) plain yogurt
7. 1/4 cup vegetable oil
8. 1/4 cup honey

Instructions

1. Preheat your oven to 425 degrees and spray a 9-inch loaf pan with some non-stick spray.
2. In a medium mixing bowl, combine whole wheat flour, oats, salt, and baking soda. Give everythinga quick stir to be sure the ingredients are well combined.
3. In a small bowl or jug, whisk together Guinness, yogurt, vegetable oil, and honey.
4. Pour the wet ingredients into the dry ingredients and stir together with a wooden spoon.
5. Dump the mixture into your loaf pan and sprinkle a few more oats on top for good measure. Two fat pinches should suffice. Bake for 30 minutes.
6. Slice thin and serve warm with plenty of butter.

Notes

1. Use the same measuring cup for the honey as you used for the vegetable oil. It will make your honey pour out more easily.

Adapted from Kitchen by Nigella Lawson

Adapted from Kitchen by Nigella Lawson

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