Homemade Irish brown beer bread has a signature rich, nutty
flavor that manages to be both fluffy and dense at the same time thanks to the use
of whole wheat flour, oats and dark beer. The crust has a lovely light crunch,
and the deep brown loaf has a slight sweetness. Beer helps to create loft in
this loaf, and the lack of yeast means no rising time. This batter is in the
oven after just a few minutes of mixing!
Brown beer bread is often made with Guinness, but since we
have just unveiled our new Black Butte Porter Cheddar, made with the signature dark porter from Deschutes
Brewery, we decided to make a perfect complement for
our flakey bold aged cheddar by adapting Ina Garten’s recipe for Irish Brown Beer Bread.
Ingredients
1 cup quick-cooking oats (not instant), plus extra for
sprinkling
2 1/4 cups whole wheat flour
1/4 cup all-purpose flour
1/2 cup dark brown sugar, lightly packed
2 1/4 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons kosher salt
1 bottle Deschutes Black Butte Porter beer, at room
temperature
1 cup buttermilk, shaken
5 tablespoons unsalted butter, melted, plus extra for
brushing the pan
In a large bowl, combine the oats, whole wheat flour,
all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a
separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla.
Make a well in the dry ingredients and pour the wet ingredients into the well.
With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour
the batter into the pan and sprinkle the top with oats. Put the bread in the
oven, immediately turn the temperature down to 400 degrees, and bake for 45
minutes, until a toothpick comes out clean.
Turn the bread out onto a baking rack and allow to cool completely.
Slice and serve with big flakes of Black Butte Porter Cheddar. Drizzle with honey for an added touch of sweet.
