I’ve made bread with beer in the past, but this is the first time I’m making Guinness Bread. Well, it works out similar to a bread with blonde beer. This is not a version of an Irish soda bread with Guinness. I’m going to try that as well. But this is a version of a bread I’ve made for many years, with beer, but using Guinness instead of a blonde German beer I usually baked with.

I like baking with beer, the bread turns out fluffy and really good. It doesn’t influence the taste though. So, if you want to experiment, but you are not keen on the beer taste, it doesn’t matter, you’ll not be able to taste the beer.

Ingredients for 1 loaf of Guinness Bread:

– 250g strong wholemeal flour
– 250g strong white flour
– 350ml Guinness
– 10g easy bake yeast
– salt

Start by putting the salt on the bottom of the bowl in the large bowl of the stand mixer. Continue by measuring the flour. Make a well in the middle for the yeast. Add a spoon of sugar and pour the Guinness on top of the yeast. Mix on low speed for a bit, then turn up the speed. Knead for 6 to 7 minutes. Cover the bowl with a tea towel and leave the dough to prove for 30 minutes to an hour, until it doubles in size.

Preheat the oven at 200C or 180C fan. Shape the bread and put it in a baking tray, that was oiled previously. Leave the dough to prove for another 20 minutes or a bit more if it is colder. Place the bread in the oven and bake it for 30 minutes. Rotate the bread in the oven, so it bakes evenly, and leave it for another 10 minutes. Using a wooden skewer, you can test if the bead is baked.

Take it out of the oven and leave the bread to cool for a few minutes. Transfer it to cool for 5-10 minutes on a cooling rack, after that the bread is ready to be enjoyed.

Have you ever made bread with Guinness?