This delicious Guinness Wheat Bread is made with Guinness Draught beer. The perfect side for your St. Patrick’s Day meal or anytime of the year.
As promised and since it is St. Patrick’s Day, I’m sharing my Guinness Wheat Bread today.
An easy, whole wheat bread made using Guinness Draught beer, with a mixture of whole wheat, whole grain flour, Spelt flour, and white whole wheat flour.
No yeast or rising time needed for this bread. You can have it made and on your table in a little over an hour.
Plus, you can still make it in time for your St. Patrick’s Day feast.
I did change it up from the original Guinness recipe by cutting the molasses as Nancy did with hers.
I also cut the white flour out completely by using white whole wheat flour. And since I used all wheat flours, I added a little more Guinness beer to keep the dough wet.
This dough mixture is not dry like a yeast dough. It should be wet and sticky after mixing all the ingredients together.
The result is a whole wheat bread that is soft with a hint of sweetness from the molasses. Delicious alone or served with a pad of Irish butter.
And a Guinness beer.
After all, it is St. Patrick’s Day and we’re trying to keep it all Irish!
As always, if you do make this Guinness Wheat Bread, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
An easy bread made with a mixture of three different wheat flours and Guinness Draught beer. The perfect accompaniment for your St. Patrick's Day meal.
- 2 and 1/2 cups whole wheat, whole grain flour
- 2 and 1/2 cups Spelt flour
- 3/4 cup white whole wheat flour
- 3/4 cup old fashioned oats
- 2 and 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 2 and 1/2 Tablespoons dark brown sugar, packed
- 2 and 1/2 Tablespoons unsalted butter
- 2 cups buttermilk
- 1 and 1/2 cups Guinness Draught beer, room temperature
- 1/2 cup unsulphured black molasses
- 4 Tablespoons old fashioned oats
- Preheat oven to 350F degrees.
- Grease two 8 1/2 x 4 1/2 loaf pans. Lightly dust greased pans with flour, remove any extra flour by tapping pans upside down. Set aside.
- Add all dry ingredients into a large mixing bowl for your stand mixer. Attach flat beater to stand mixer. Mix dry ingredients together about 2 times.
- Cut butter into small pieces and gradually add into dry mixture while mixing on low speed. Mixture should start to resemble a coarse wet sand.
- Gradually mix in wet ingredients until mixed thoroughly. Final dough will be a sticky, wet dough.
- Place bread mixture into prepared loaf pans, dividing dough between each.
- Sprinkle 2 Tablespoons of old fashioned oats evenly over the top of each loaf.
- Bake for 45 to 55 minutes until lightly browned and inserted knife comes out clean from deepest area of bread.
- Remove from oven and let cool for about 10 to 15 minutes in loaf pan.
- Gently run a butter knife along the edges of pan, loosening the bread from the pan.
- Turn pan over a wire cooling rack and gently tap the bottom of the loaf pan, while giving pan a gentle shake. Bread loaf should come out easily onto wire rack. If bread remains in pan, turn back over and repeat steps 9 and 10.
- Flip loaf over and serve immediately with butter.
- Before storing bread, let cool completely for about 3 to 4 hours. Wrap tightly in plastic wrap and place into a ziplock bag.
- Can be stored for up to 1 week.
- I used two different sized loaf pans, so I ended up with a large loaf and a smaller loaf. The pan sizes I used were 9 1/2 x 5 1/2 and an 8 1/2 x 4 1/2. There was plenty of dough for the larger pan.
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