Description
This Irish Guinness Brown Bread recipe is an eggless and dairy-free loaf that combines wholewheat flour, nuts, seeds, and the rich, malty flavor of Guinness stout. Moist and hearty, it offers a perfect balance of sweet molasses and the nutty crunch of walnuts, oats, sunflower, and pumpkin seeds. Ideal for those seeking a vegan, rustic bread with traditional Irish character, this loaf is simple to prepare and bakes to a beautifully cracked crust with a tender crumb.
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
- 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 for easy removal of the bread once baked.
- Mix dry ingredients: In a large bowl, combine the wholewheat flour, baking soda, and sea salt. Stir in the walnuts, rolled oats, sunflower seeds, and pumpkin seeds until evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk together the molasses, dark brown sugar, and melted vegan butter until smooth. Then whisk in the vegan buttermilk and Guinness stout, blending all wet components together thoroughly.
- Make bread dough: Create a well in the center of the dry mixture, pour in the wet ingredients, and gently fold with a rubber spatula until just combined. Be careful not to overmix to keep the bread tender.
- Assemble: Transfer the dough into the prepared loaf pan, smoothing the top. Optionally, spread a thin strip of vegan butter on top of the dough to encourage a characteristic crack in the center as it bakes.
- Bake: Place the loaf in the oven and bake for 50-55 minutes. Test for doneness by inserting a toothpick or knife into the center; it should come out clean. Let the bread cool in the pan for 10 minutes. If the bottom or sides feel damp, return the bread to the oven (out of the pan) for an additional 5 minutes. Finally, transfer the bread to a wire rack to cool completely before slicing.
Notes
- Use vegan buttermilk by mixing plant-based milk with a tablespoon of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Molasses provides a rich depth and sweetness to the bread, enhancing the flavor alongside Guinness stout.
- The optional vegan butter on top encourages a beautiful crack, a signature look for Irish brown bread.
- Walnuts and seeds add texture and a nutty flavor but can be adjusted based on preference or available ingredients.
