Raglan Road Irish Pub and Restaurant
The bread is paired with a sauce that is a combination of a Guinness and sugar reduction with olive oil.
You could also smother a slice with butter. The bread had a crunchy and flaky crust while the center was soft and chewy. It was the perfect start to our meal.
Raglan Road’s Irish Brown Bread with Guinness Reduction Recipe
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
2 cups Guinness
2 cups sugar
1/4 cup olive oil, for service
Instructions for Bread:
- Preheat oven to 350 degrees.
- Butter a large loaf pan or several small loaf pans.
- In a large bowl, combine dry ingredients; flours, 1 cup of oats, salt and baking soda.
- In a medium bowl, whisk together wet ingredients; buttermilk, Guinness and molasses.
- 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.
- Transfer dough to prepared pan/s. Sprinkle the remaining 1/2 cup of oats on top of the dough, pressing slightly to stick.
- 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.
- Remove from pan and cool.
- While the bread is cooling, prepare the reduction.
Instructions for Guinness Reduction:
- Combine the Guinness and sugar in a medium
- 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.
- Simmer until mixture is reduced by half and is thick and syrup-like, about 1
- Remove from heat and allow to cool to room temperature
- For service, place 1/4 cup olive oil in a saucer or small plate. Drizzle
with 1/4 cup Guinness Reduction.
Happy St. Patrick’s Day!