Description
This Irish Guinness Brown Bread is a hearty, eggless, and dairy-free recipe perfect for those seeking a wholesome homemade loaf. Packed with wholewheat flour, nuts, seeds, and the rich flavor of Guinness stout, this bread offers a dense texture with a subtle sweetness from molasses and brown sugar. Ideal for casual breakfasts or as an accompaniment to soups and stews, it bakes to a golden-brown crust with a soft and nutty crumb inside.
Ingredients
Scale
Dry Ingredients
- 360 g wholewheat flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 60 g walnuts, roughly chopped
- 50 g rolled oats (plus extra for topping)
- 40 g sunflower seeds (plus extra for topping)
- 40 g pumpkin seeds (plus extra for topping)
Wet Ingredients
- 60 g molasses
- 25 g dark brown sugar
- 30 g vegan butter, melted
- 120 ml vegan buttermilk (half batch)
- 240 ml Guinness stout
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease an 8-8.5-inch (1 pound) loaf tin and line it with parchment paper to create a sling, which will make it easier to lift the bread out after baking.
- Mix dry ingredients: In a large bowl, combine the wholewheat flour, baking soda, and sea salt. Stir thoroughly, then fold in the walnuts, rolled oats, sunflower seeds, and pumpkin seeds until evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk together molasses, dark brown sugar, and melted vegan butter. Gradually add the vegan buttermilk and Guinness stout, whisking until smooth and fully incorporated.
- Make bread dough: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together until just combined—avoid overmixing to prevent a dense bread texture.
- Assemble: Transfer the dough into the prepared loaf pan, spreading it evenly. Optionally, brush a thin strip of melted vegan butter across the top of the dough; this encourages a characteristic crack along the center as it bakes.
- Bake: Place the loaf in the oven and bake for 50-55 minutes. Check doneness by inserting a toothpick or knife into the center; it should come out clean. Allow the bread to cool in the pan for 10 minutes. If the crust or underside feels moist, return it to the oven for an additional 5 minutes without the pan. Finally, remove the bread using the parchment sling and cool completely on a wire rack before slicing.
Notes
- Use vegan buttermilk made by mixing plant-based milk with a teaspoon of lemon juice or vinegar to achieve the right acidity.
- Molasses adds a deep, rich sweetness and moisture but can be substituted with maple syrup or dark corn syrup if unavailable.
- Guinness stout provides characteristic flavor; substitute with another dark stout or a mix of water and cocoa powder if preferred.
- Ensure not to overmix the batter to avoid tough bread texture.
- Extra seeds and oats can be sprinkled on top of the loaf for decorative texture and additional crunch.
