Rich and moist, this authentic Irish Guinness brown bread is simple. With lots of dark stout, it slices into a treat on its own or with a full meal.
Preheat the oven to 350 degrees F. Butter or oil the loaf pan.
Whisk the dry ingredients (whole wheat flour, baking soda, rolled oats, and sugar) together. Set aside.
In a bowl, mix the butter and molasses. Add the Guinness.
Pour the wet ingredients into the dry ingredients and fold them gently together until well combined.
Spoon the batter into the loaf pan and smooth out the top. It will remain rough-looking, but make sure it is even in the loaf pan.
Bake for approximately 50 minutes, until a toothpick comes out of the bread clean. The internal temperature should be 200 degrees F. Let the bread cool in the pan before unmolding.
This bread tastes strongly of whole wheat. If you prefer more oats, add a full cup of oats and lower the flour to 3 & 1/2 cups.
Catherine says to add the butter and molasses into the Guinness, but I don't think it makes a difference whether you do it that way, or add the Guinness to the butter and molasses.