With pleasantly chewy texture and notes of rich, malty chocolate, it's not for those with wimpy tastebuds. If you tend towards dark stouts and porters, dark chocolate, and dark coffee, I bet you'll fall head over heals for it like I did, though. I'm putting myself out there when I say basically, this is THE BEST beer bread I've ever eaten. Bold words for a bold bread.
I actually made this loaf almost five months ago, but I'm just now getting around to sharing it with you. I was waiting for the right time, and since I'm hosting this month's edition of #TwelveLoaves, I decided that time was now; I chose Malt as our theme.
Granary Bread for the first time, anytime I can sneak one or both into something—I do.
So, what better way to find new ways to use malt in baking than to challenge a few of my friends to share a recipe featuring it? I let them choose what type of malt they wanted to use from malted flours, flakes, syrups, and powders to malted chocolate milk mix, or even malted milk balls. Malt all the things! (You can find links what everybody else made under my recipe.)
Malted Guinness Beer Bread
This bold, malty recipe is not your mama's beer bread. Chewy, lightly sweet, with notes of chocolate and stout; it's not for the faint of heart or tastebud.
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Keywords: bake bread vegetarian nut-free beer malted wheat flakes barley malt syrup St Patricks Day
Ingredients (1 loaf)
- 3 cups all-purpose flour
- 1/2 cup malted wheat flakes
- 2/3 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 12 ounces Guinness Stout, at room temperature
- 1 tablespoon barley malt syrup
- 2 tablespoons butter, melted
- 1 tablespoon malted wheat flakes
Preheat oven to 350° F. Grease an 8" x 4" loaf pan.
Place all of the dry ingredients in a large bowl and whisk to combine. Slowly pour in the Guinness and add the barley malt syrup. Use a wooden spoon to stir until no dry patches remain. Scoop the batter into the prepared loaf pan. If using, pour the melted butter over the top, then scatter the malted wheat flakes over it.
Slide into preheated oven and bake for 50-55 minutes, or until the crust is browned and a skewer inserted in the center comes out clean.
Transfer to a wire rack to cool for 15 minutes; turn the loaf out of the pan and finish cooling. Delicious as-is, toasted, and/or slathered with some butter.
Savoring Italy and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.
I'm hosting this month with the theme Malt. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's selection of #TwelveLoaves Jewish Breads!
- Chocolate Malt Baked Donuts from The Redhead Baker
- Chocolate Malt Sweet Rolls from HostessAtHeart
- Danish seeded rye bread with malted flour from The Bread She Bakes
- Demi Baguettes from Karen's Kitchen Stories
- Fruit and Malt Loaf from Savoring Italy
- Laugenbrezel from Culinary Adventures with Camilla
- Malted Guinness Beer Bread from All Roads Lead to the Kitchen
- Strawberry and Date Malted Loaf from Cheap Ethnic Eatz
If you'd like to accept my malt challenge and bake along with us this month, share your Malt Breads using hashtag #TwelveLoaves!
You might also like:
Apple Cheddar Beer Bread + All-in-One Beer Bread Kit
Cheesy Sausage & Beer Bread
Oatmeal Brown Ale Rolls or Bread
Yeasted Beer Bread