Sourdough Discard Guinness Bread
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This Sourdough Discard Guinness Bread is a delightful fusion of tangy sourdough and rich, malty Guinness beer, resulting in a hearty loaf with a depth of flavor that's simply irresistible.
If you’re looking for more St. Patrick’s Day inspired recipes, check out some of my other favorites like Thin Mint Biscotti, Irish Soda Bread, or Slow Cooker Beef Brisket Stew.
Table of Contents
If you love organic bread as much as I do, then you'll love this super easy bread recipe! This was another recipe collab with my friend Hannah at Make It Dough! Each month we create a recipe that uses sourdough starter or sourdough discard in easy, fun, and creative ways! So, of course we had to make an Irish inspire recipe this month!
I grew up in Chicago, where most everyone I knew was Irish. While I'm not even Irish in the slightest bit, St. Patrick's Day was always something we celebrated because everyone around us did. So, it's a nostalgic holiday for me! So, when Hannah came up with this idea for Sourdough Discard Guinness Bread, I was so excited! This brown bread is quick and easy, perfect for celebrating St. Patty's Day!
Why You'll Love This Recipe
Made with Sourdough Discard: Made with sourdough discard—a byproduct of feeding and maintaining a sourdough starter—this organic bread embodies the ethos of reducing waste while creating something truly delicious! My two favorite things!
Guinness: This homemade bread with Guinness beer adds complexity and depth to this bread, infusing it with notes of roasted barley and caramel for a sweet and simple loaf bread that’s perfect with just a pad of butter.
Easy AF: This Sourdough Discard Guinness Bread is easy AF! It literally took me just a few minutes to mix up the batter and I didn’t even need to get out my stand mixer. You know a recipe is easy when even I don’t want to use the mixer! You will love this homemade bread with Guinness for St. Patrick's Day.
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Blackstrap Molasses: I use organic blackstrap molasses, this is where this brown bread gets its color.
- Buttermilk: Organic buttermilk gives this bread a little tang. You can use store bought or homemade, either works.
- Guinness Beer: You'll need Guinness beer.
- Whole Wheat Flour: I use organic whole wheat flour, this also gives this brown bread some of its dark color as well as its hearty flavor.
- Sourdough Discard: You can use your sourdough discard straight from the fridge.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cane Sugar: I use organic cane sugar.
- Oats: I use organic rolled oats, which gives this bread a hear
- Baking Soda: You'll need baking soda.
- Salt: Use a fine sea salt.
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Tools Needed
- Scale: Always use a digital food scale, especially when making organic bread.
- Mixing Bowl: This recipe is so easy, you just need a mixing bowl to mix up the ingredients.
- Small Pot: You'll need a small pot to melt the butter and molasses.
- 1-pound Loaf Pan: I bake this organic bread in my Caraway 1-pound loaf pan. This makes it the perfect size for a slice with dinner.
Step by Step Instructions
Step 1
Preheat oven to 400°F and line a 1-pound loaf pan with parchment paper. (I actually didn't use parchment paper here as I used my Caraway Loaf Pan and I didn't need it!)
Step 2
In a small pot, add the butter and molasses and put over low heat until melted completely.
Step 3
In a small bowl, whisk together sourdough discard, Guinness, and buttermilk until no traces of discard remain.
Step 4
In a separate bowl, add the whole wheat flour, oats, flour baking soda, and sea salt and whisk together
Step 5
Make a well in the center of the flour mixture and pour the butter mixture and Guinness mixture in.
Stir the ingredients together until no dry bits of flour remain, make sure you scrape the bottom. Don’t overmix. The mixture should look more like a cake batter than a dough.
Step 6
Pour the batter into the prepared pan. Using a butter knife or paring knife, make a deep, vertical slice through the center of the loaf. Top with more oats.
Step 7
Bake at 400°F for 30 minutes. Then without opening the oven door, turn the heat down to 350°F and continue baking for another 15 to 20 minutes or until the center of the loaf has set and registers at least 200°F when probed with an instant-read thermometer.
Step 8
Transfer the loaf to a wire rack, it’s best to let this bread set and cool overnight before slicing.
FAQ's
This is delicious with just a pad of butter. The texture reminds me more of a quick bread than a traditional sourdough bread, so I really like it with plan butter. Feel free to add jam! This would make a great side bread for recipes like my Bacon Wrapped Pork Tenderloin or Healthy Beef Soup.
Yes, this is actually a perfect bread to make ahead of time because it’s best if you let it cool completely overnight! So, making this the day before is perfect.
Store this like a quick bread, in an airtight container or zip bag at room temperature for a few days.
Craving More Sourdough Recipes?
Sourdough Discard Guinness Bread
Ingredients
- 57 grams salted butter
- 42 grams blackstrap molasses
- 334 grams Guinness beer
- 113 grams sourdough discard
- 56 grams buttermilk
- 210 grams whole wheat flour
- 90 grams rolled oats (plus more for topping)
- 60 grams all purpose flour
- 50 grams cane sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Instructions
- Preheat oven to 400°F and line a 1-pound loaf pan with parchment paper.
- In a small pot, add the butter and molasses and put over low heat until melted completely.
- In a small bowl, whisk together sourdough discard, Guinness, and buttermilk until no traces of discard remain.
- In a separate bowl, add the whole wheat flour, oats, flour baking soda, and sea salt and whisk together
- Make a well in the center of the flour mixture and pour the butter mixture and Guinness mixture in.
- Stir the ingredients together until no dry bits of flour remain, make sure you scrape the bottom. Don’t overmix. The mixture should look more like a cake batter than a dough.
- Pour the batter into the prepared pan. Using a butter knife or paring knife, make a deep, vertical slice through the center of the loaf.
- Top with more oats.
- Bake at 400°F for 30 minutes. Then without opening the oven door, turn the heat down to 350°F and continue baking for another 15 to 20 minutes or until the center of the loaf has set and registers at least 200°F when probed with an instant-read thermometer.
- Transfer the loaf to a wire rack, it’s best to let this bread set and cool overnight before slicing.
Notes
Nutrition
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