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Irish Brown Bread (with Guinness!)

March 15, 2013 by Cate 10 Comments

This no knead Irish Brown Bread has the most amazing flavor thanks to Guinness and buttermilk. A delicious brown bread that is perfect for St. Patrick’s Day!

No Knead Irish Brown Bread made with Guinness | chezcateylou.com

The Better Half and I are Irish through and through. We both have Irish mothers (his Duffy, mine Murphy) and we both went to Notre Dame.  So we get a little excited when St. Patrick’s day rolls around!

I wanted to bake something festive, but I draw the line at putting green food coloring in my beautiful bread. It just seems too artificial. So I thought this recipe for Irish Brown Bread from my no-knead cookbook
would be the perfect festive recipe to try out. It is a play on Irish Soda bread, but it uses yeast for the rising, rather than using baking soda. And, it has Guinness in it.  Can’t get much more Irish than that!  

No Knead Irish Brown Bread made with Guinness | chezcateylou.com

Let me tell you, this brown bread recipe is a keeper.  It has so much flavor, and the texture is amazing.  It is a tiny bit denser than the original no knead bread. The Better Half and I devoured almost half a loaf last night, hot out of the oven. We liked it so much that I have another batch of dough rising right now!

This is a variation on the original no-knead recipe. Be sure to check out that post for more details about baking no-knead bread.

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The Brown Bread dough after resting for 18 hours

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Turn it out onto a floured surface.  Flour your hands so that the dough doesn’t stick!

Before and After

The second rise – before and after

No Knead Irish Brown Bread made with Guinness | chezcateylou.com

No Knead Irish Brown Bread made with Guinness | chezcateylou.com

No Knead Irish Brown Bread made with Guinness | chezcateylou.com

No Knead Irish Brown Bread made with Guinness | chezcateylou.com

No Knead Irish Brown Bread made with Guinness | chezcateylou.com

Print
Irish Brown Bread (with Guinness!)

Yield: One 10 inch round loaf

Irish Brown Bread (with Guinness!)

This no knead Irish Brown Bread has the most amazing flavor thanks to Guinness and buttermilk. A delicious brown bread that is perfect for St. Patrick's Day!

Ingredients

  • 2 1/4 cups / 300 grams bread flour
  • 3/4 cup / 100 grams whole wheat flour
  • 1 tsp / 6 grams table salt
  • 1 Tbsp / 5 grams wheat bran
  • 1/4 tsp / 1 gram instant or other active dry yeast (note: I would measure this one rather than weighing)
  • 3/4 cup /175 grams Guinness stout at room temperature, about 72 degrees
  • 3/4 cup / 175 grams well-shaken buttermilk, at room temperature

Instructions

  1. In a medium bowl, stir together flours, salt, wheat bran, and yeast. Add beer and buttermilk and mix until you have a wet, sticky dough (you might need to add a bit more liquid). Cover and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
  2. When the slow rise is complete, lay a 12 x 18 inch sheet of parchment paper inside a 10-inch skillet and spray it with nonstick cooking spray. Generously dust your counter, a large cutting board, or a silicone mat with flour. Use a rubber spatula to scrape the dough out in one piece. Using lightly floured hands, lift the edges of the dough and fold them in toward the center. Nudge and tuck in the edges of the dough to make it round. Transfer the dough, seam-side down, to the parchment-lined skillet. A bench scraper is helpful for doing this. Spray a piece of plastic wrap with nonstick cooking spray and cover the dough loosely with the wrap. Place the dough in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled, and if it holds an indentation when gently poked with your finger.
  3. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a 4 1/2 - 5 1/2 quart heavy covered pot in the center of the rack (I use a Le Cruset Dutch Oven - make sure your pot can withstand the high temperature). Take the pre-heated pot out of the oven, and carefully transfer the dough into the pot by lifting the parchment paper and lowering it into the pot. Quickly cover the pot and put it in the oven. Bake for 30 minutes. Remove the lid and continue baking until the bread is a deep chestnut color, 10 – 20 mins more. Make sure to check the bread so it doesn’t burn, because every oven is different. An instant-read thermometer will register 210 degrees, or you can tap the bottom and listen for a hollow sound. Carefully remove the bread from the pot and transfer to a wire rack to cool.
  4. Variation: You can add 1 1/4 cups / 150 grams of currants to the flour mixture in step 1. Increase the amounts of Guinness and buttermilk to 1 cup / 230 grams each.

Notes

Recipe from My Bread by Jim Lahey

Read this post for more information on no-knead bread.

3.1
https://chezcateylou.com/irish-brown-bread-with-guinness/
© Chez CateyLou. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Filed Under: CateyLouBakes Tagged With: Baking, Beer, Bread, brown bread, CateyLouBakes, Food, Guinness, irish, irish bread, No-Knead Bread, Recipes, St. Patrick's Day

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Comments

  1. Victoria says

    March 15, 2013 at 5:13 pm

    This also looks like a must try recipe! Being Irish…you’ve probably made soda bread? I made some last year…this year I’ll being trying this bread. Thank you for posting the recipe.

    Reply
  2. thebetterhalf says

    March 16, 2013 at 12:53 pm

    Any recipe that makes CateyLou ask me to “go buy some Guinness” is one I fully support! Oh, and the bread is really good.

    Reply
  3. Michele Kapp says

    July 10, 2015 at 11:41 am

    I live in South Africa and have just baked your Irish Brown Bread with Guinness. I have been baking ciabatta for some time so am no stranger to this way of bread baking. Your bread is totally delicious! I can recommend this bread to everybody who loves eating and baking bread. Some strong cheese, a nice relish and some red wine! (or Guinness).
    In heaven!!!

    Reply
    • Cate says

      July 10, 2015 at 6:04 pm

      Hi from NYC! Thank you so much for the comment! I’m so glad you like this recipe – it is one of my favorites. That spread sounds perfect! I’ve never been to South Africa but am dying to go! Hope you have a great weekend.

      Reply
  4. Lee says

    January 25, 2016 at 4:55 pm

    I just made this bread with 1 % milk fat buttermilk. It was all I could find at my store. Now I am nervous about serving the bread because of the long rise time ( I know high fat keeps better at room temp than low). Any thoughts?

    Reply
    • Cate says

      January 28, 2016 at 9:55 am

      Hi Lee – I’m not 100% sure but I think you will be just fine due to the high cooking temperature. I think that would kill off anything bad.

      Reply

Trackbacks

  1. Irish Soda Bread - Chez CateyLou : A Food and Travel Blog says:
    March 10, 2014 at 9:17 am

    […] No-Knead Irish Brown Bread, made with Guinness […]

    Reply
  2. Guinness Stout Chocolate Donuts #KissMeImIrish - Chez CateyLou : A Food and Travel Blog says:
    March 12, 2014 at 9:00 am

    […] stout? So of course I had to make something using this delicious Irish beer. Last year I made Irish Brown Bread with Guinness (and it is a great recipe, by the way!) so I knew that this year I wanted to go the sweet route, […]

    Reply
  3. No-Knead Beer Bread - Two of a Kind says:
    June 19, 2014 at 10:11 pm

    […] Recipe adapted from Chez CateyLou. […]

    Reply
  4. 20+ St. Patrick's Day Inspired Eats says:
    March 10, 2015 at 12:29 am

    […] Irish Brown Bread with Guinness […]

    Reply

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