Soda Bread with Guinness Stout is my modern update to a Traditional recipe for Irish Soda Bread. This one adds a slight twist by adding a little sugar, caraway seeds, and Guinness Stout to the normal 4 ingredients of flour, baking soda, buttermilk, and salt.
While I love a traditional Irish Soda Bread, I also like adding my special signature to our traditional recipes and having a little fun. These bread recipes are so easy I normally don’t mind making a few of them for everyone to enjoy. Traditionalists can enjoy the traditional recipe or have a little fun if they desire, It’s all good.
Soda bread (Irish: arán sóide, Scots: fardel) is a variety of bread made with sodium bicarbonate aka baking soda, it is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide.
Below you will find a simple and easy twist to the Traditional Soda Bread to enjoy with your family and friends.
Ingredients needed for Soda Bread with Guinness Stout
- 5 and 1/4 cups of unbleached all-purpose flour
- 2 tablespoons of sugar
- 2 tablespoons of caraway seeds
- 1 and 1/4 teaspoon of baking soda
- 1 and 1/2 teaspoons of salt
- 16 ounces of Buttermilk
- 2 ounces Guinness Stout
- 1/2 cup flour-reserved, cutting board
Soda Bread with Guinness Stout is a modern update to a Traditional recipe for Irish Soda Bread. This one adds a slight twist, Guinness Stout
- 5¼ cups unbleached all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons of caraway seeds
- 1¼ teaspoons baking soda
- 1½ teaspoons salt
- 16 ounces Buttermilk
- 2 ounces Guinness Stout
- 1/2 cup flour-reserved cutting board
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Preheat oven to 425 degrees.
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Before you start preparing the dough, 1st grease a Dutch oven and preheat it in a 425-degree oven for about 10 minutes
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In a large bowl sift together the flour, sugar, caraway seeds, baking soda, and salt. Make a well in the center and slowly pour in the buttermilk, and Guinness stout, incorporating it into the dry ingredients with a heavy wooden spoon. You will want to do this a little at a time.
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Once all ingredients have been mixed together to form a sticky dough place it out on a floured cutting board and knead lightly. Only Knead a short time!
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Form the dough into a ball and flatten slightly into a disc shape. Place a sharp knife in flour, so the dough will not stick to it and make a cross on the top of your bread dough.
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Place the dough into the preheated Dutch oven and cover with the lid – bake for 30-35 minutes.
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Remove the lid from the Dutch oven and bake another 15 minutes.
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I like the additions you added here. I have been on a chocolate stout in breads and cupcakes kick. I would think that would be really good in this too mixed with the caraway.
Thank you, Nicky!
Your soda bread looks stunning Heidy! Send me some please!
Ha Ha, next time I make it I will airmail it to you in Greece!
I can smell your soda bread clear over here in SoCal. I’d love a piece right now! 🙂
Thank you, KC, so glad that you stopped by to share your thoughts.
This bread looks beyond awesome! There’s nothing better than a good homemade bread…thanks for sharing!
Thank you, Jodee, I can’t wait until it cools down here in Florida to make it again!
I’m so in love with homemade bread. This Irish Soda Bread looks divine! I’m going to have to make some.
Thank you, so much! It’s so easy to make.
This looks delicious! Guinness sounds like a great addition, pinning to try.
Thank you, the Guinness really adds such a wonderful flavor.
What a beautiful loaf! I love your additions, too! I’ll bet the Guinness gave it a really lovely toasty flavor!
Thank you, yes it really does a great job to flavor the recipe.
Looks fabulous, Heidy! Great with some Irish Stew on St. Patrick’s Day! Sharing on my FB page! 🙂
Thank you, Christina, I really appreciate the share!
Thanks again
<3
Heidy
Reblogged this on Sarah's Attic Of Treasures and commented:
I can’t wait to make this. We are getting a late start on my Irish meals. Happy St.Paddy’s Day
Hi Heidy, I have a question. I believe you “forgot” to mention when you add the Guinness in the batter .Should it be right after the butermilk or when? Thanks.
Good morning, Aimee, you add it with the buttermilk. I apologize if that was unclear in the recipe.
Have a great day,