Irish Honey Black Bread: Traditional Recipe With Guinness
This easy-to-make Irish honey black bread recipe features a rich, hearty flavor using dark rye flour, honey, and Guinness Stout.
There’s something undeniably comforting about the smell of freshly baked bread filling your home.
Once you begin baking your own bread, it’s hard to stop.
Each loaf becomes a little more exciting than the last, and each one teaches you something new along the way.
If you didn’t know, I’ve actually had a fear of baking bread from scratch.
The thought of working with yeast, measuring the right ingredients, and getting the dough just right seemed overwhelming to me.
But a few weeks ago, I finally decided to put aside my irrational fears of baking homemade bread and give it a try with an easy 4-ingredient artisan bread recipe.
It was so much easier than I had imagined, and the results were incredibly rewarding.
That first loaf came out perfectly golden with a crisp crust and soft, fluffy interior.
Everything we all love about freshly baked bread!
So, in the spirit of St. Patrick’s Day I decided to take my newfound love for baking to the next level with a traditional Irish recipe, honey black bread.
This bread is a bit more involved, but still easy enough for beginners.
Made with dark rye flour, whole wheat flour, honey, and Guinness, this loaf is full of rich, hearty flavors.
It’s a simple yet flavorful bread that will fill your home with an irresistible aroma and leave you with a sense of accomplishment that yes, you can bake any bread your heart desires.
Plus, once you taste it, you’ll understand exactly why making bread from scratch is so addictive!
What you’ll love about this recipe:
Ingredients You’ll Need to Make the Best Irish Brown Bread
Here’s the ingredients you’ll need to gather to make this honey brown bread…
TOOLS YOU’LL NEED
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Authentic Irish Brown Bread Recipe
Get ready to bring the taste of Ireland into your kitchen, with this traditional honey black bread recipe that you’ll love to bake and enjoy.
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Step One: Proof the Yeast
In a small saucepan over low heat, warm the buttermilk to between 105-110 degrees Fahrenheit.
Once it reaches the right temperature, remove from heat, and with a spatula or wooden spoon stir in the honey and instant dry yeast.
Allow it to sit for 5 minutes, letting the yeast activate and bubble up.
pro Tip
- If you don’t have buttermilk on hand, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it up with regular milk (preferably whole milk) to make 1 cup buttermilk. Stir the mixture and let it sit for 5-10 minutes before using. The acid will help to slightly curdle the milk, giving you that tangy flavor.
Step Two: Mix Dry Ingredients
In the bowl of a stand mixer, combine the whole wheat flour, dark rye flour, two cups of bread flour, brown sugar, and salt.
Using the paddle attachment, mix the ingredients until they are fully combined.
Step Three: Add the Wet Ingredients
With the mixer on low speed, slowly add the buttermilk mixture, followed by the Guinness Stout.
Continue mixing until everything is fully incorporated.
Step Four: Knead the Dough
Once the ingredients are combined, switch to the dough hook and knead the dough for 3-5 minutes.
This step is imporatant to develop the gluten, which will give your bread a nice texture.
The dough should form around the hook and pull away from the sides of the bowl.
If needed, add the remaining ½ cup of bread flour gradually to help achieve the right consistency.
Your dough should be smooth, slightly sticky, and elastic when it’s done.
Step Five: Let the Dough Rise
Cover the mixing bowl with a clean tea towel and let the dough rise in a warm area for 1 hour.
This gives the yeast time to work its magic and the dough to double in size.
Step Six: Prepare the Pan
While the soft dough rises, grease a 9×5 loaf pan with butter, coconut oil, or non-stick spray.
Step Seven: Shape & Second Rise
Once the dough has risen, punch it down to deflate and gently knead it into a log shape.
Place the dough into the prepared pan, cover it again, and let it rise for another 45 minutes to 1 hour.
During this time, the dough will puff up, ready for baking.
Step Eight: Bake the Bread
Preheat your oven to 350 degrees Fahrenheit while the dough completes its second rise.
Before placing the loaf in the oven, sprinkle the top with oats (if using) and score the top of the dough with a sharp knife or bread lame.
Bake for 40-45 minutes, or until the internal temperature reaches 195 degrees.
The bread should have a golden brown crust.
Step Nine: Cool & Enjoy
After baking, let the bread cool for about 10 minutes in the pan on a wire rack before removing it.
Enjoy with a big pat of butter!
Tips & Tricks
- Make sure the buttermilk is between 105-110 degrees Fahrenheit when you mix it with the honey and yeast. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate properly. A kitchen thermometer will help you get the right temperature.
- Proper kneading is key to developing the gluten, which gives the bread its structure. If you’re using a stand mixer, allow the dough to knead for 3-5 minutes until it’s smooth and slightly sticky. If it’s not sticky enough, add flour a little at a time.
- Yeast thrives in a warm place. To help your dough rise, find a warm spot in your kitchen, or place the bowl in an oven that has been preheated to 200°F and then turned off, with the door slightly ajar. This creates a cozy environment for the dough to rise.
- After shaping the dough, give it the second rise to allow it to puff up. This is when the bread develops its light texture, so be patient and let it rise until it’s slightly puffed and risen.
- The bread is done when it reaches an internal temperature of 195 degrees Fahrenheit. This ensures that the bread is fully baked and will have a soft, tender crumb.
- Sprinkling oats on top before baking is optional but highly recommended! It adds a lovely rustic texture to the bread.
- Allow the bread to cool for at least 10 minutes before slicing. This gives the bread time to set and makes slicing much easier.
- Feel free to experiment with the ratio of bread, rye, and whole-wheat flour if you prefer a different flavor or texture. You can also try using a different dark beer instead of Guinness for a unique twist.
What to Enjoy With Irish Honey Black Bread
Honey black bread is delicious on its own with just a dollop of Irish butter, but here are some ideas on how to elevate its rich, hearty flavor.
- Hearty Soups: Pair with a hot bowl of soup like potato leek, Irish beef stew, or tomato soup.
- Spreads: Spread with melted butter, homemade jam, or a touch of honey for extra sweetness.
- Cheese: Serve with sharp cheddar, creamy goat cheese, or any of your favorite cheeses.
- Smoked Salmon: Top with smoked salmon and fresh herbs.
- Breakfast: Enjoy with scrambled eggs, avocado, or a side of fresh fruit for a filling breakfast.
How to Store Leftover Brown Bread
You can store your fresh bread at room temperature for up to three days by wrapping it in plastic wrap or placing it in a storage bag.
If you want to keep it longer, freezing is a great option and will last for up to six months.
However, you might want to slice the bread before freezing, it makes it easy to pull out a slice, defrost, and enjoy whenever the craving hits.
Is there anything else I can add to this bread recipe?
Absolutely!
Traditional black bread often includes fennel and caraway seeds for an earthy, aromatic flavor.
If you’d like to add them to your Irish honey black bread, simply mix in about 1-2 teaspoons of either seed (or both) into the dry ingredients before adding the wet ingredients.
FAQs: Traditional Irish Brown Bread
Can I still make this bread if I don’t have a stand mixer?
Yes. Follow the same general directions, however, once you have mixed together the flour and liquids you will turn your dough out onto a clean surface and knead by hand for 5 to 10 minutes until the dough has formed into a smooth ball.
What if I don’t have buttermilk?
No worries, just add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it up with regular milk (preferably whole milk) to make 1 cup. Stir the mixture and let it sit for 5-10 minutes before using. The acid will help curdle the milk, giving you that tangy flavor.
Can I use regular all-purpose flour instead of bread flour?
Bread flour has a higher protein content, which helps the dough rise and gives the bread a chewy texture. If you don’t have bread flour, you can use all purpose flour, but the texture might be slightly different.
Can I substitute honey with another sweetener?
You can substitute honey with other sweeteners like maple syrup or molasses.
Maple syrup will add a subtle, woodsy sweetness, while molasses will bring a richer, more robust flavor to the bread.
Can I make this bread without Guinness?
Yes, if you prefer not to use beer, you can substitute the Guinness with an equal amount of water or even a mild beer like a pale ale.
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How do I know when the bread is done baking?
The bread is fully baked when it reaches an internal temperature of 195 degrees Fahrenheit.
You can use an instant-read thermometer to check this.
If you don’t have one, the bread should also sound hollow when tapped on the bottom.
What is the difference between Irish soda bread and Irish honey black bread?
A traditional Irish soda bread recipe is made using ingredients like flour, baking soda, buttermilk, and salt, with no yeast. It’s a quick bread that has a dense, crumbly texture and a slightly tangy flavor from the buttermilk. On the other hand, Irish honey black bread incorporates rye flour, bread flour, and yeast, which gives it a lighter, more elastic texture with a deeper, richer flavor.
Can you use a bread machine for this recipe?
You can!
To make this recipe in a bread machine, simply add the ingredients in the order recommended by your bread machine’s manufacturer.
Set your bread machine to the “Whole Wheat” or “Basic” setting, depending on what options your machine offers.
Keep an eye on the dough during the kneading cycle to make sure it’s the right consistency; if it looks too sticky or too dry, you can add small amounts of flour or water to adjust.
Once the bread has finished its cycle, remove it from the machine, and allow it to cool before slicing.
More Comfort Food Recipes
If you love this honey black bread, be sure to check out these other comforting recipes that are just as warm and satisfying!
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Irish Honey Black Bread
Ingredients
- 1 cup Whole Wheat Flour spooned & leveled
- 2 cups Dark Rye Flour spooned & leveled
- 2 1/2 cups Bread Flour divided, spooned, & leveled
- 2 tbsp Brown Sugar
- 2 tsp Salt
- 2 1/2 tsp Instant Dry Yeast
- 1 cup Buttermilk
- 1/4 cup Honey
- 1 cup Guinness Stout
- 2 tsp Quick Oats optional
Instructions
- In a small sauce pan over low heat bring buttermilk to between 105°F and 110°F. Remove from heat, add honey and yeast. Allow to sit for 5 minutes.
- While the yeast is proofing, add whole wheat flour, rye flour, and 2 cups of bread flour, brown sugar, and salt to a stand mixer. Using the paddle attachment mix flour, sugar, and salt until combined.
- With mixer on low, slowly add the yeast mixture and Guinness to flour mixture. Continue mixing, using paddle attachment, until combined. Scrape down the sides of the bowl.
- Switch to the bread hook and mix until dough forms around the hook and pulls away from the sides of the bowl. You may need to add the additional ½ cup bread flour at this point. Mix for approximately 3-5 minutes. This step is important as you want to ensure the gluten is developed. When finished your dough should be smooth and slightly sticky. If it is not, continue mixing with the dough hook until this is achieved. If necessary, add additional flour a little at a time until desired consistency is reached.
- Cover mixing bowl with towel and allow to rise in a warm area for one hour.
- While the dough is rising grease a 9 x 5 loaf pan using butter or coconut oil and set aside.
- After the initial rise, remove the dough from the mixing bowl and deflate the dough by punching it down. Lightly knead the dough and shape into a log.
- Place dough in prepared loaf pan, cover and set aside for an additional 45 minutes to 1 hour until puffed and slightly risen.
- While the dough is proofing, preheat oven to 350°F.
- After the second rise sprinkle, score top of bread with a bread lame or sharp knife and sprinkle with oats, if using. Bake for 40-45 minutes in a preheated oven. Bread is done when internal temperatures reads 195°F.
- Allow bread to cool for 10 minutes on a wire rack before removing from pan.
Notes
- Make sure the buttermilk is between 105-110 degrees Fahrenheit when you mix it with the honey and yeast. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate properly. A kitchen thermometer will help you get the right temperature.
- Proper kneading is key to developing the gluten, which gives the bread its structure. If you’re using a stand mixer, allow the dough to knead for 3-5 minutes until it’s smooth and slightly sticky. If it’s not sticky enough, add flour a little at a time.
- Yeast thrives in a warm place. To help your dough rise, find a warm spot in your kitchen, or place the bowl in an oven that has been preheated to 200°F and then turned off, with the door slightly ajar. This creates a cozy environment for the dough to rise.
- After shaping the dough, give it the second rise to allow it to puff up. This is when the bread develops its light texture, so be patient and let it rise until it’s slightly puffed and risen.
- The bread is done when it reaches an internal temperature of 195 degrees Fahrenheit. This ensures that the bread is fully baked and will have a soft, tender crumb.
- Sprinkling oats on top before baking is optional but highly recommended! It adds a lovely rustic texture to the bread.
- Allow the bread to cool for at least 10 minutes before slicing. This gives the bread time to set and makes slicing much easier.
- Feel free to experiment with the ratio of bread, rye, and whole-wheat flour if you prefer a different flavor or texture. You can also try using a different dark beer instead of Guinness for a unique twist.
Nutrition
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