Sourdough Guinness Brown Bread Recipe (2024)

Published: Mar 9, 2024 by Hannah Dela Cruz · This post may contain affiliate links

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Rich, hearty and delicious this Sourdough Guinness Brown Bread is packed with nourishing ingredients like whole wheat, old-fashioned oats and molasses. The addition of sourdough enhances the already delicious taste of this classic Irish quick bread. Perfect for toasting, it tastes delicious with a generous spread of soft, salted butter.

Sourdough Guinness Brown Bread Recipe (1)

This recipe is another collaboration with Mimi Council. Each month we create a recipe that uses sourdough in deliciously creative ways. Following the popularity of last year's Sourdough Irish Soda Bread, this month brings another exciting recipe to celebrate St. Patrick's Day. We’re adding a sourdough twist to traditional Guinness Brown Bread!

Want to check out our tried and tested recipes? Check out our Small Batch Sourdough Chocolate Cake and Sourdough Discard Hot Dog Buns.

Jump to:

What is Irish Brown Bread?
Why I love this recipe
What is quick bread?
What You Need
Baking with sourdough discard
Step-by-step instruction
Baker's Tips
Mixer instructions
Recipe FAQs
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Sourdough Guinness Brown Bread Recipe

What is Irish Brown Bread?

Irish Brown Bread is a traditional quick bread from Ireland. It’s dense and hearty with a slightly sweet and nutty flavor. This versatile bread is delicious when toasted, and pairs well with both sweet toppings like jam and savory options like cream cheese and salmon.

It’s usually made with whole wheat flour and leavened with baking soda. Our version is based on recipes that include oats and Guinness.

Why I love this recipe

Great way to use up a lot of sourdough discard - 113 grams (½ cup)!
Mixed by hand, no stand mixer required!
Delicious make-ahead recipe that stays moist for days.
Versatile quick bread that tastes great with sweet and savory toppings.

Sourdough Guinness Brown Bread Recipe (2)

What is quick bread?

Quick breads use baking soda and baking powder to help them rise, unlike bread that uses commercial yeast or sourdough starter. This makes them much quicker to make and does not require rise time.

If you’ve been following the blog for a while, you’re probably already familiar with my obsession with sourdough quick breads. I love having recipes like my Sourdough Discard Biscuits and Sourdough Scones, in my back pocket for times when I want to serve fresh baked goods but don't have time to prepare a Basic Sourdough Loaf. This Sourdough Brown Bread is a great addition to my collection of sourdough quick breads.

What You Need

Sourdough Guinness Brown Bread Recipe (3)

Guinness: This is what makes this bread truly unique, it gives the bread a rich, malty flavor. You can use any porter or stout for this recipe or skip it altogether and substitute more buttermilk or brewed coffee.
Molasses: Traditional sweetener used in Irish Brown Bread, imparts a delicious rich flavor to this loaf. If you don’t have any on hand, use brown sugar or honey.
Old-fashioned oats: Make sure you use old-fashioned rolled oats, not steel-cut oats or quick-cooking oats or it will change the texture of your bread.
Whole wheat flour: I used Central Milling Whole Wheat Flour for this recipe, King Arthur and Bob’s Red Mill both work great as substitutes,
All-purpose flour: Adds lightness to this loaf, don’t substitute bread flour as it will make the loaf too tough.

Tip

Check the expiration date on your baking soda. Baking soda has shelf life and will eventually lose its leavening abilities after some time. To test if it will work, combine drop a pinch in a small amount of vinegar. If it fizzes then your baking soda is good to go.

See recipe card for detailed ingredient information.

Baking with sourdough discard

The addition of sourdough discard contributes a rich and nuanced flavor to this bread. As the sourdough starter is used solely for flavor enhancement, there's no need to activate it; you can use it directly from the refrigerator.

Using sourdough discard that has been in the refrigerator will impart a more tangy, intense flavor providing distinct results compared to a freshly fed starter, though both work well in this recipe.

Step-by-step instruction

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STEP 1 Whisk the dry ingredients

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STEP 2 Melt the butter and molasses together

Tip

Heat the mixture only until the butter has melted. Let it cool slightly before adding to the remaining ingredients.

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STEP 3 Fold the wet ingredients and molasses mixture into the dry ingredients

Tip

Don’t over mix the batter or your loaf may turn out tough and gummy.

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STEP 5 Bake at 400 F for 30 minutes, then 350 F for another 15 to 20 minutes

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STEP 6 Let the loaf cool completely before slicing, preferably overnight

Baker's Tips

Weigh your ingredients: Measuring by weight is much more accurate than by volume (with tablespoons and cups).
Sourdough discard and active starter both work for this recipe: Sourdough discard will impart a deeper flavor.
Use an instant-read thermometer: The best way to determine whether your rolls are fully baked is to probe the center of the cinnamon rolls with an instant-read thermometer. The internal temperature your loaf should be between 190F to 210F.
Don’t open the oven door: If you open the oven door while your loaf is baking, it will result in a rapid loss of heat from the oven. If your loaf isn't fully baked, it may sink and turn dense and gummy.
Let the loaf cool before slicing: While it might be tempting to cut into this loaf while it's still hot and fresh from the oven, it's best to wait until it cools completely before slicing. Cutting the loaf too soon will hinder the crumb from setting fully and will lead to excessive moisture loss, resulting in a gummy loaf that may stale faster.

Mixer instructions

You can use a mixer with a paddle attachment to make this recipe. Mix the ingredients in the order indicated in the instructions.

Sourdough Guinness Brown Bread Recipe (10)

Recipe FAQs

What is sourdough discard?

Sourdough discard is any portion of your starter removed during the feeding process or any part not used to leaven sourdough bread. You can use it in other bakes and dishes or store it in the refrigerator.

I don’t drink alcohol, what can I use?

Rest assured, the alcohol in this recipe will evaporate completely and only a rich malty flavor will remain. If you don’t want to use beer, simply substitute buttermilk or brewed coffee.

Can I use baking powder?

No! This recipe was formulated using baking soda, which is much more potent than baking powder.

Sourdough Guinness Brown Bread Recipe

Hannah Dela Cruz

Rich, hearty and delicious this Sourdough Guinness Brown Bread is packed with nourishing ingredients like whole wheat, old-fashioned oats and molasses. The addition of sourdough enhances the already delicious taste of this classic Irish quick bread.

5 from 2 votes

Print Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Sides

Cuisine Irish

Servings 16 slices

Calories 140 kcal

Equipment

▢
Kitchen scale
▢
instant read thermometer
▢
pullman pan

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Ingredients

▢ 56 grams unsalted butter
▢ 42 grams molasses
▢ 90 grams old-fashioned oats plus more for topping
▢ 210 grams whole wheat flour
▢ 60 grams all-purpose flour
▢ 1 teaspoon baking soda
▢ 1 teaspoon salt
▢ 50 grams cane sugar
▢ 113 grams sourdough discard
▢ 334 grams Guinness 1 bottle
▢ 56 grams buttermilk

Click US Customary to view volume measurements

Instructions

Prep: Preheat oven to 400 F and line a 9 by 4 inch pan with parchment.
Melt butter: Heat up butter and molasses in small saucepan until melted.
56 grams unsalted butter, 42 grams molasses
Make the batter: Whisk together, oats, whole wheat flour, all-purpose flour, baking soda, salt and cane sugar.
90 grams old-fashioned oats, 210 grams whole wheat flour, 60 grams all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 50 grams cane sugar
Whisk together sourdough discard, Guinness and buttermilk until no traces of discard remain.
113 grams sourdough discard, 334 grams Guinness, 56 grams buttermilk
Make a well in the center and pour butter mixture and Guinness mixture in.
Stir the ingredients together until no dry bits of flour remain, make sure you scrape the bottom. Don’t overmix. The mixture should look more like a cake batter than a dough.
Bake: Pour the batter into the prepared pan. Using a butter knife or paring knife, make a deep, vertical slice through the center of the loaf.
Top with more oats.
Bake at 400 F for 30 minutes, without opening the oven door, turn the heat down to 350 F and continue baking for another 15 to 20 minutes or until the center of the loaf has set and registers at least 200 F when probed with an instant-read thermometer.
Serve: Transfer the loaf to a wire rack, it’s best to let this bread set and cool overnight before slicing.

Tips

These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.

Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.

Notes

Make sure your baking soda is not expired before attempting this recipe or your bread may not rise.
Feel free to use active sourdough starter or sourdough discard to make this recipe.
This loaf in an 8 by 5-inch loaf pan or in a 9 by 4-inch Pullman pan
Use an instant-read thermometer to make sure your rolls are fully baked. The center of the rolls should measure between 190 F to 200 F when done.
Don’t open the oven door while your bread is baking or your loaf will sink and turn out gummy.
Store any leftover slices of bread in an airtight container at room temperature for up to 3 days.

Nutrition

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