The bread is paired with a sauce that is a combination of a Guinness and sugar reduction with olive oil.
You could also smother a slice with butter. The bread had a crunchy and flaky crust while the center was soft and chewy. It was the perfect start to our meal.
Raglan Road’s Irish Brown Bread with Guinness Reduction
Irish Brown Bread
6 cups all-purpose flour
2 cups whole-wheat flour
1 1/2 cups rolled oats, divided
1 1/2 teaspoons baking soda
4 cups buttermilk
1 1/2 teaspoons salt
1/4 cup Guinness
1/4 cup molasses
2 cups Guinness
2 cups sugar
1/4 cup olive oil, for service
Instructions for Bread:
- Preheat oven to 350 degrees. Butter a large loaf pan or several small loaf pans.
- In a large bowl, combine dry ingredients; flours, 1 cup of oats, salt and baking soda.
- In a medium bowl, whisk together wet ingredients; buttermilk, Guinness and molasses.
- Add buttermilk mixture to flour mixture a little at a time, folding as you go, then using your hands, until you have a sticky dough.
- Transfer dough to prepared pan/s. Sprinkle the remaining 1/2 cup of oats on top of the dough, pressing slightly to stick.
- Bake large loaf for 40-50 minutes and small loaves 20-30 minutes until golden brown. You’ll know it’s done when the bread makes a hollow sound when tapped on top.
- Remove from pan and cool.
- While the bread is cooling, prepare the reduction.
Instructions for Guinness Reduction:
- Combine the Guinness and sugar in a medium
- Bring to a boil, then reduce to simmer. Note: Do not leave the
pot unattended while it is coming to a boil, as it may boil over.
- Simmer until mixture is reduced by half and is thick and syrup-like, about 1
- Remove from heat and allow to cool to room temperature
- For service, place 1/4 cup olive oil in a saucer or small plate. Drizzle
with 1/4 cup Guinness Reduction.
Happy St. Patrick’s Day!