![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2018\/02\/Guinness-Stout-Bread-The-Rowdy-Baker-1.jpg?resize=584%2C874\")
Hearty and rustic, yet surprisingly light (thanks to the addition of a full bottle of Guinness\u00a0 Draught Stout), this bread will be the ideal accompaniment for your St. Patrick’s Day feast. Oats and whole wheat flour give the loaves a wonderful texture, molasses adds a slightly sweet back note, and the beer adds a rich, yeasty, complex flavor. I added chopped raisins to one loaf and loved the results, especially when the bread was toasted.<\/p>\n
You can use any dark beer you want, of course. I just picked this because it screamed “St. Patrick’s Day” to me, and I was won over by the packaging that promised a hint of chocolate and coffee flavor. Sold!<\/p>\n
I had to make a second batch to double-check my measurements. I always lose count when it comes to cups of flour and then I try to convince myself that I’m (pretty) sure it was three cups when it actually might have been four. But that would haunt me, so . . . I give in and make it again.<\/p>\n
I hate to burst your bubble if you see me as some meticulous baker, but here is my actual plan of action for this recipe. Seriously, this is the way I work!<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2018\/02\/recipe.jpg?resize=584%2C876\")
Obviously, I need someone to follow around after me, taking notes!<\/p><\/div>\n
Anyhow, I’m glad I had to make another batch because I was inspired to make the dough balls into shamrocks, and . . . aren’t they nice? I also ran out of wheat flour (only had a cup) so used 1\/2 cup of buckwheat flour, which made the dough a little darker and\u2014according to my husband\u2014even tastier. If you have some, you might want to try that!<\/p>\n
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<\/p>\n
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Place dough in a greased bowl, cover, and let rise until doubled.<\/p><\/div>\n
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Divide dough into two pieces. Add chopped raisins if desired. (Totally optional.)<\/p><\/div>\n
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Place on a baking sheet. I like to dust mine with cornmeal for a crunchy bottom crust. (One is plain, one with raisins.) Let ’em rise until doubled, about 1 hour.<\/p><\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2018\/02\/Allow-loaves-to-rise-then-cut-an-X-on-each-1.jpg?resize=584%2C390\")
After loaves have doubled, cut a large ‘X’ on each and bake.<\/p><\/div>\n
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Baked. Brush the hot loaves with butter if you want them shiny, or prefer a softer crust.<\/p><\/div>\n
IF YOU WANT TO CREATE SHAMROCKS:<\/strong><\/p>\n Form the dough into two balls.<\/p><\/div>\n Cut 4 slits. (My cuts were a little wonky. Aim for 4:00 and 8:00 on the bottom and then stretch out the stem.)<\/p><\/div>\n Mold and shape the petals. Make a cut down the center of each to add shape.<\/p><\/div>\n Place on baking sheet and allow to rise until almost doubled, then bake!<\/p><\/div>\n FAQs:<\/p>\n Q: Does the house smell amazing while the bread bakes? Q: I don’t like beer. Can I use wine instead? Q: Can you give me a gluten-free, vegan, sugar-free version of this recipe? Anyone else? No? Good.<\/p>\n I have a very elaborate recipe in the works. This was easy; the next one will be a lot more challenging. Bwa ha ha. Check back in a few days!<\/p>\n Lorinda<\/p>\n","protected":false},"excerpt":{"rendered":" Hearty and rustic, yet surprisingly light (thanks to the addition of a full bottle of Guinness\u00a0 Draught Stout), this bread will be the ideal accompaniment for your St. Patrick’s Day feast. Oats and whole wheat flour give the loaves a … Continue reading ![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2018\/02\/Form-dough-into-two-balls-2.jpg?resize=584%2C390\")
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2018\/02\/cut-slits-1.jpg?resize=584%2C390\")
![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2018\/02\/Shape-petals-1.jpg?resize=584%2C390\")
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\nA: The house smells like a brewery! A fragrant brewery, but . . . pretty heady.<\/p>\n
\nA: Are you crazy? No! Go home.<\/p>\n
\nA: Um. You haven’t been hanging out here very long, have you? I’m a Paula Deen type of baker. This is actually a healthy recipe for me; molasses instead of white sugar, less than a pound of butter, and some oats and wheat flour thrown in to impress you. You’re welcome!<\/p>\n