Irish Brown Bread

6 cups all-purpose flour
2 cups whole-wheat flour
1 1/2 cups rolled oats, divided
1 1/2 teaspoons baking soda
4 cups buttermilk
1 1/2 teaspoons salt
1/4 cup Guinness
1/4 cup molasses

Guinness Reduction

2 cups Guinness
2 cups sugar
1/4 cup olive oil, for service

Instructions for Bread:

1. Preheat oven to 350 degrees. Butter a large loaf pan or several small loaf pans.
2. In a large bowl, combine dry ingredients; flours, 1 cup of oats, salt and baking soda.
3. In a medium bowl, whisk together wet ingredients; buttermilk, Guinness and molasses.
4. Add buttermilk mixture to flour mixture a little at a time, folding as you go, then using your hands, until you have a sticky dough.
5. Transfer dough to prepared pan/s. Sprinkle the remaining 1/2 cup of oats on top of the dough, pressing slightly to stick.
6. Bake large loaf for 40-50 minutes and small loaves 20-30 minutes until golden brown. You’ll know it’s done when the bread makes a hollow sound when tapped on top.
7.  Remove from pan and cool.
8. While the bread is cooling, prepare the 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.