Guinness Bread Bites
& Irish Whiskey Butter
- 1.5 cups whole wheat flour
- 1.5 cups rye flour
- 4 tsp baking powder
- 1 & 1/8 tsp salt
- 1/4 cup brown sugar
- 1/4 cup sugar
- 12 oz Guinness Black Lager
- 1/3 cup molasses
- butter for pan prep & tops
- 3 - 4 tbsp rolled oats for dusting
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup confectioners' sugar
- 1/4 cup Irish Whiskey
1. Preheat oven to 350 degrees Fahrenheit. Grease a 12 count muffin tin OR a 9×5″ loaf pan thoroughly with butter and set aside.
2. In a large mixing bowl, combine flour, sugar and salt.
3. Add Guinness and stir until loosely combined. Avoid over mixing or your batter will deflate.
4. Add the molasses and stir until all ingredients are fully incorporated.
5. Pour batter into prepared tin or loaf pan and sprinkle top with rolled oats.
6. Add a small pat of butter to the top of each (optional).
7. Bake for 40-45 minutes (45-50 for loaf) until crust has formed and a toothpick inserted into the highest point comes out clean.
To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy. With the mixer running, gradually add the confectioners’ sugar. Slowly add the Irish whiskey until combined. The mixture may look separated and curdled at first but if you continue whipping, it will come together. Topping may be used at room temperature or chilled.
Serve bread immediately or toasted with a smear of Irish Whiskey butter. (and a nice pint of Guinness...duh!)