Recipes Irish Brown Bread with Guinness Reduction Raglan Road
Makes 1 (3-pound) loaf
Irish Brown Bread
6 cups all-purpose flour
2 cups whole-wheat flour
1 1/2 cups rolled oats, divided
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
4 cups buttermilk
1/4 cup Guinness
1/4 cup molasses
2 cups Guinness
2 cups sugar
1/4 cup olive oil, for service
For Irish brown bread:
1. Preheat oven to 350°F. Butter a 9 1/2x5x3-inch loaf pan or a 9×9 square pan; set aside.
2. Combine all-purpose flour, whole-wheat flour, 1 cup rolled oats, salt, and baking soda in a large bowl.
3. Whisk together buttermilk, Guinness, and molasses in a medium bowl.
4. Add buttermilk mixture to flour mixture in three batches, mixing and folding dough by hand lightly; the mixture should be sticky.
5. Transfer dough to prepared pan and sprinkle with remaining 1/2 cup oats, pressing lightly to adhere.
6. Bake until bread is golden brown and makes a hollow sound when top is tapped, about 40 to 50 minutes.
7. Remove from pan and cool slightly before serving. Serve with Guinness Reduction and olive oil.
For Guinness reduction:
1. Combine the Guinness and sugar in a medium saucepan.
2. Bring to a boil, then reduce to simmer. Note: Do not leave the pot unattended while it is coming to a boil, as it may boil over.
3. Simmer until mixture is reduced by half and is thick and syrup-like, about 1 hour.
4. Remove from heat and allow to cool to room temperature
5. For service, place 1/4 cup olive oil in a saucer or small plate. Drizzle with 1/4 cup Guinness Reduction.
6. Refrigerate any remaining reduction for up to 2 weeks.