Guinness Brown Bread

Hey guys! Guinness Brown Bread for you today! A super quick and easy Guinness bread that tastes absolutely amazing! Takes a few minutes to put together and lasts for days!!

This bread couldn’t be easier to make and the outcome is AMAZING!! Its so so easy to make, it will definitely become a staple in your house. Perfect smothered in butter, served with soup, stew Ect. Its packed with flavour, you will love it!

For this bread I used a whole meal flour that had seeds in it but you can definitely use plain wholemeal flour then add a handful of mixed seeds into it. I also topped my bread with extra oats and some mixed seeds. It worked so well.

If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Guinness Brown Bread!

Guinness Brown Bread

A super quick and easy Guinness bread that tastes absolutely amazing! Takes a few minutes to put together and lasts for days!!
3.66 from 26 votes
Print Pin Rate
Course: Lunch
Cuisine: Irish
Keyword: bread, guinness
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Author: Gill


  • Bowls
  • Spatula
  • Loaf tin 2lb
  • Weighing scales


  • 350 grams Wholemeal flour (I used one with seeds in it but you can add them extra if you like)
  • 100 grams Plain flour
  • 2 tsp Bicarbonate of soda/Baking soda
  • 50 grams Oats
  • 1 tsp Light brown sugar
  • 1 tsp Salt
  • 50 grams Butter
  • 2 tbsp Treacle
  • 200 grams Buttermilk
  • 200 grams Guinness


  • Preheat your oven to 200C/180 C Fan. Grease and line your 2 lb loaf tin.
  • In a large bowl add in both your flours, oats, sugar, salt, bicarbonate soda and mix. Add in some extra seeds here if you like.
  • Add in your butter cubed. Rub the butter into the flour until you have the texture of bread crumbs.
  • In a separate bowl mix your buttermilk, Guinness and treacle. Pour this mix into the bowl with all your dry ingredients.
  • Mix until all combined then place into your loaf tin.
  • Top your loaf with some extra seeds and oats if you like then bake for 40-45 minutes until a skewer comes out clean or the centre reaches 75C+
  • Leave your bread to cool for about 15 minutes in the tin then remove onto a wire rack and let cool completely.
  • Enjoy!


  • This bread can last up to 4 days once well covered.
  • Bread can be sliced and frozen for handiness.
  • I added extra seeds to mine as they were pre made into my wholemeal flour.
  • I added extra oats and seeds to the top of my bread but this is optional.
  • If you don’t have treacle you can leave it out but use honey or extra sugar instead. The treacle gives a lovely flavour and colour to the bread so use it if you can.

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