Some days just call for an easy baking project, and a batch of Irish brown bread is 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. 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 cold lunch.
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 20 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.