Having just celebrated St Patrick’s Day I have had so many requests from my friends and family for my version of Guinness spelt bread. We are used to celebrating Paddy’s Day in our house … with not one, not 2 but at least 3 parties! One before, one on the day and one after!! In fact my friends would think there’s something wrong with me if we didn’t celebrate St Patrick’s Day! Some parties are wild, some last all day and some are just good old Irish dinner parties with close friends. The funny thing is when we lived in Ireland we never had a party on St Patrick’s Day… we’d go down to the pub for a pint or 2 of Guinness (well Beamish is our favourite as we’re from Cork!) or go out for a meal as it’s a bank holiday. But in Ireland it really is tame compared to us Irish celebrating it abroad. That’s because we feel homesick on St Patrick’s day compared to most days… we feel a national pride and love to celebrate the fact we’re Irish with our international friends. That’s why we have a reputation for being party animals and there’s an Irish pub in every town!!!
You can rest assured that Guinness is consumed in every town in most households on St Patrick’s Day.. In fact I went to a local Mercadona here in Spain on St Patrick’s morning and they were sold out of Guinness so it is really popular here too. The best thing of all is that Guinness is good for you! It is full of iron and in years gone by was given to mothers who had just given birth. It is made from barley, roast malt extract and hops.
It brings back childhood memories to be served Guinness bread in every restaurant in my home town…. whenever the delicious plate of homemade breads are brought out guinness bread is always one of them and in one of my favourite restaurants guinness and spelt bread. It is delicious with your soup or topped with smoked salmon but the best of all is dipping it in the left over sauce from your plate of mussels…. yum! Although you can’t beat it with Kerrygold butter as the saltiness of the butter is so well paired with the sweetness of the bread. When I bite into it it relives the childhood memories of the delicious barley and malted flavour combined with the sweetness of the treacle to make a perfect combination. The only problem is it is always made with wheat flour and brown sugar so I started to find a way of making the perfect healthy guinness bread. It took a while but I’ve had so many compliments I know I have found the perfect recipe which I will never change! Believe it or not my kids love it …. and it is my daughter’s favourite. In fact I have to keep the freezer stocked up with guinness and spelt bread incase it runs out!
So to make my guinness and spelt bread…. Measure your dry ingredients in one large bowl – spelt flour, gluten-free white flour, chia seeds, flax seeds, bicarbonate of soda (also known as bread soda) and salt. Measure out your wet ingredients and mix together in a bowl including your Guinness. I warm the molasses slightly as it combines much easier but it doesn’t really make a huge difference as it all mixes together eventually.
If you have no allergies to wheat you can substitute the spelt wholemeal for normal wholemeal flour and the gluten-free white flour for normal white flour. But of course we prefer the taste of the spelt now as it gives the bread its perfect texture.
I use pure molasses as it is healthier but you can also use black treacle in this recipe.
Add the wet ingredients to the dry ingredients and mix throughly until it is well combined.
It will look wet with a dropping consistency. The colour isn’t very intriguing to say the least!
Line your bread tins with parchment or grease them extremely well with butter and flour.
In Ireland Guinness bread has been traditionally topped with oats but you can top it with any seeds or leave it plain which is equally as delicious!
Bake in a preheated oven at 175˚C for 45-60 minutes or when a skewer comes out clean. The length of cooking can depend on the depth of your bread tin. I often make 6 loaves at a time by trebling the recipe.
Leave for no longer than 5 minutes in the tin then run a smooth knife around the side and cool on a wire rack. If you leave it in the tin then it makes the bread wet from the steam.
Delicious served with jam for breakfast or with your favourite topping for lunch ….Yum!
This Guinness spelt bread is also perfect made as scones for breakfast. Just grease your muffin pans and fill to almost the top and bake for 25 minutes.
Perfect for freezing… if they last that long! And perfect with my recipe for Blueberry Chia Seed Jam. Enjoy!
- 500g wholemeal spelt flour
- 150g white gluten-free flour
- 20g milled chia seeds
- 20g milled flax seeds
- 2 teaspoons bread soda/bicarbonate of soda
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 400ml dairy free milk
- 150ml molasses
- 200ml guinness
- 1 tablespoon honey, optional
- Preheat your oven to 175˚C.
- Sift all the dry ingredients together - flours, bread soda, chia seeds, flax seeds and salt.
- Mix all your wet ingredients together - oil, milk, molasses, guinness and honey if adding. I advise heating the molasses slightly as it enables the ingredients to mix more throughly.
- Add the wet ingredients to the dry ingredients and mix well to combine. It will seem like a wet dropping-like consistency.
- Line your loaf tins with baking parchment or grease them thoroughly and fill until three quarters to the top. Leave plain or top with seeds or oats.
- Bake for 45 minutes and test with a skewer. It is ready when the skewer comes out clean. It can take up to 60 minutes depending on the depth of your loaf tin.
- Leave to slightly cool for 5 minutes then cool on a wire rack. Enjoy!
- This can also be made with normal wholemeal flour instead of spelt and white flour instead of gluten free.
- You may use black treacle instead of molasses, however I recommend the pure molasses for health benefits.
- Honey is optional if you like a sweeter tasting loaf.
- This is delicious made with any favourite stout... we particularly like Murphy's!