St. Patty’s Day made easy! Try this simple Irish brown bread — it’s ready for the oven in about the time it takes to bring the kettle to boil. We got this recipe from Raglan Road at Disney Springs, a local fave for traditional Irish dishes as well as new creations with Celtic flair. Raglan Road celebrates St. Patty’s Day for a whole week at their Mighty Festival, with music, food and drink specials, dance, and more.
Their recipe for Irish brown bread hews traditional, but the serving suggestion–olive oil with a Guinness reduction–adds a tasty twist. You can also enjoy this Irish brown bread with a simple but satisfying smear of butter. Better still, combine it with another Raglan Road recipe from our archives–heavenly ham–for a satisfying lunch.
Irish Brown Bread
Makes two loaves
2 pounds whole wheat flour
6 ounces all-purpose flour
1 ½ teaspoons coarse salt
1 ½ teaspoons baking soda
2 cups rolled oats (plus extra for top)
¼ cup Guinness or other dark, dry stout
two ounces molasses
1 quart buttermilk
Preheat oven to 350F and grease two loaf pans. In a large bowl, combine flours, salt, baking soda and oats. In a separate bowl, combine Guinness, molasses and buttermilk. Add a third of the wet mixture to the dry and fold lightly. Repeat with the remaining thirds of the wet mixture; the resulting mixture should be quite sticky.
Divide mixture between pans and sprinkle lightly with oats. Bake until golden brown, about 25 to 30 minutes. (Loaves should make a hollow sound when tapped on the bottom.) Remove from the pans and cool slightly
Enjoy warm with Irish butter or Raglan Road’s famous Guinness reduction (recipe below) and olive oil.
1 pint Guinness
2 cups sugar
Combine Guinness and sugar in a large stockpot. Bring to a boil and lower heat to simmer until reduced by half, about one hour. (Do not leave the pot unattended while it is coming to a boil as it may boil over.) Remove from the heat and allow to cool at room temperature before refrigerating. To serve, pour two ounces of olive oil in a saucer or small plate and drizzle two ounces of Guinness reduction (at room temperature) over top. Serve as a dip.