Irish Guinness Brown Bread
From Cooking for Jeffrey by Ina Garten
1 cup quick-cooking oats (not instant), plus extra for sprinkling
2¼ cups whole wheat flour
¼ cup all-purpose flour
½ cup dark brown sugar, lightly packed
2¼ teaspoons baking soda
1 teaspoon baking powder
2 teaspoons kosher salt
1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature
1 cup buttermilk, shaken
5 tablespoons unsalted butter, melted, plus extra for brushing the pan
1 teaspoon pure vanilla extract
Salted butter, such as Irish Kerrygold
Preheat oven to 450° F.
In a large bowl, combine oats, flours, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it’s well mixed. It will look more like cake batter than bread dough.
Brush a 9 × 5 × 2½-inch loaf pan with melted butter (I sprayed mine with Baker’s Joy and it worked perfectly.). Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400° F, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.