Guinness, honey and oat brown bread

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2490
Guinness, honey and oat brown bread

Makes 1 large loaf


Vegetable oil or butter, for greasing

200ml Guinness
300ml buttermilk
1 egg, beaten

30g honey
350g coarse wholemeal flour
75g plain flour
1 tsp salt
1 ½ tsp bicarbonate of soda
30g porridge oats, plus extra for sprinkling
20g milled flaxseed (if you don’t have flaxseed, just substitute with extra oats)


  1. Preheat the oven to 170 ̊C/150 ̊C fan/gas mark 3. Grease a 900g loaf tin with oil or butter.
  2. In a large jug, mix together the Guinness, buttermilk, egg and honey. Set aside.
  3.  In a large bowl, combine all of the remaining ingredients and stir well.
  4. Pour the wet mixture into the dry and stir together until completely combined.
  5. Transfer the mixture into the loaf tin. Spread it out evenly with a spatula and sprinkle some oats over the top.
  6. Bake for one hour, then remove the bread from the tin. Return the bread to the oven for 15 minutes longer.
  7. Transfer to a wire rack and allow to cool completely before slicing. Spread with softened butter and top with Irish smoked salmon for a simple and luxurious starter or snack.

Per Serving

160kcals, 2g fat (0.3g saturated), 28.6g carbs (3.4g sugars), 6.2g protein, 3.6g fibre, 0.804g sodium


Check out some of the amazing bread recipes here.