Guinness, oats and whole wheat flour give this Irish brown soda bread a hearty crumb, while buttermilk and Butter Infused Olive Oil keep it tender. Baking soda does the lifting, so there’s no yeast to wait on. Cut a thick slice for soup or try it toasted with a few drops of Espresso Dark Balsamic.

I N G R E D I E N T S :

• 1 cup old fashioned oats
• 2 1/4 cups whole wheat flour
• 1/2 cup dark brown sugar
• 2 1/4 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup Rocky Mountain Olive Oil Butter Infused Olive Oil
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 11.2 oz bottle Guinness Beer
• 1/4 cup of Rocky Mountain Olive Oil Dark Chocolate Balsamic Vinegar or Rocky Mountain Olive Oil Espresso Dark Balsamic Vinegar

I N S T R U C T I O N S :

1. Preheat over to 425 degrees F.
2. Grease loaf pans.
3. Mix all of the dry ingredients in one bowl and set aside.
4. In another bowl mix olive oil, vanilla, buttermilk, and beer.
5. Next, take beer mixture and pour into the dry ingredients. Gently stir until you have a well blended batter. Is less of a typical bread dough, and more of a batter, similar to banana bread.
6. Pour batter into prepared ban and sprinkle with a handful of oats.
7. Bake at 425 degrees for 30 minutes. After 30 minutes, reduce heat to 400 degrees and bake for approximately 30 more minutes. Turn off the oven, but keep bread inside. Open the oven and let bread finish on the rack inside for another 20-30 minutes. Some ovens cook faster than others—the internal temperature of the bread should be 180 degrees.
8. Once bread is finished, take out of the oven and cool completely. Drizzle with balsamic for a delicious snack!

N U T R I T I O N A L   I N F O :

Estimated per serving: 198 calories • 5g protein • 32g carbs • 6g fat • 368mg sodium

Based on 12 slices, using regular beer as the stout reference. Excludes unmeasured oat and balsamic toppings. Alcohol retention can vary with baking. Estimates may vary by ingredient brand and portion size.