Guinness Buckwheat Bread

This Guinness Buckwheat Bread has an entire bottle of Guinness Stout in the dough. The stout flavors and aerates the bread and the buckwheat flour lends great flavor and color to the loaf.

guinness buckwheat bread sliced on a cutting board

Because I was very busy testing St. Patrick’s day recipes I had a six pack of Guinness in the refrigerator. I’d already used a few bottles making Guinness Chocolate Fudge Cake and Triple Guinness Bundt Cake.

Beer & bread are natural partners. They’re both, essentially, a grain base mixed with yeast which is left to ferment until CO2 bubbles are formed. The bubbles give beer their carbonation and cause bread to rise.

As for the “Buckwheat” part of this bread, well, I’d just bought a bag of buckwheat flour specifically to do some recipe testing.

By the way, buckwheat isn’t a wheat at all, it’s the seed of a plant which is related to rhubarb and sorrel. You can read all about it on Wikipedia if you’re interested.

If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.

Scroll through the step by step photos to see how to make Guinness Buckwheat Bread:

adding guinness to bread dough
Use an entire bottle of Guinness in the dough.
guinness bread starter in a bowl
Let the dough rest 20 minutes so the gluten can start to develop.
folding sourdough bread in a bowl
Fold the four sides of the dough to the center and flip the dough over. Rise overnight.
a loaf of unbaked guinness buckwheat bread on a wooden peel
Slash the loaf with a razor or sharp knife. I added some poppy seeds to my loaf.
guinness buckwheat bread, sliced on a cutting board.
a slice of guinness buckwheat bread made with sourdough starter

I love the deep color and flavor of this bread. The sourdough starter, Guinness and buckwheat come together for a flavorful, chewy and savory loaf. This is a really great sandwich bread and it keeps for days.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

guinness buckwheat bread 13a
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4.63 from 8 reviews

Sourdough Guinness Bread Recipe

Guinness Buckwheat Bread with an entire bottle of Guinness Stout in the dough. The stout flavors and aerates the bread and the buckwheat flour lends great flavor and color to the loaf. This recipe makes 1 large loaf or 2 smaller loaves.
Prep Time12 hours
Bake Time40 minutes
Total Time12 hours 40 minutes
16 servings
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Ingredients

  • 8 oz active sourdough starter (1 cup, 100% hydration)
  • 1 bottle Guinness (room temperature)
  • 4 oz buckwheat flour (¾ cup, see note)
  • 1 tablespoon honey
  • 17 ½ oz unbleached bread flour (3 ½ cups )
  • 1 teaspoon table salt

Instructions

  • Combine 8 oz active sourdough starter and 1 bottle Guinness in the mixing bowl. Add 4 oz buckwheat flour and 1 tablespoon honey and mix to combine. Add 2 1/2 cups of the bread flour and mix to form a thick batter. Cover and let it rest for 20 minutes to absorb the flour and let the gluten develop.
  • Switch to the dough hook and add the remaining bread flour and 1 teaspoon table salt. Knead until the dough gathers on the hook and pulls away from the sides of the bowl. Use a little more flour if the dough is still very sticky. But this is a fairly soft dough.
  • Turn the dough onto a floured surface and knead into a smooth ball. Place the dough into an oiled bowl, turning once to cover the dough. Cover the bowl and set aside in a warm spot for 1 hour.
  • With the dough still in the bowl, fold the top quarter of the dough over onto the middle of the dough. Continue folding the other three sides of the dough. Flip the dough over, cover the bowl and set aside for an 1.5-2 hours. Fold the four sides of the dough again. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
  • To bake the next day, cover the bowl and set in the refrigerator overnight. Otherwise, continue with the recipe to bake the same day. Remove the bowl from the refrigerator first thing in the morning. Turn the dough out onto a floured surface.
  • Without kneading out all the air, gently fold the dough and shape into 1 large round loaf or two smaller loaves. Place the loaves on a wooden peel dusted with cornmeal or onto a parchment lined sheet pan.
  • Cover with a damp kitchen towel and rise until almost doubled, about 2-3 hours.
  • Preheat the oven to 400°F400 °F. If you want to bake the loaf in a Dutch oven, place that in the oven to preheat.
  • Brush the loaf with water and use a sharp knife or razor to make several slashes across the top of the loaf. Top with seeds if you like. If using the Dutch oven, use the parchment to transfer the loaf to the preheated pan.
  • Bake until the middle of the loaf is 200 °F or the bread sounds hollow when tapped on the bottom, about 40 minutes for a large loaf. If using the Dutch oven to bake, remove the lid after 20 minutes and bake until well-browned.

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Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
If you don’t have a sourdough starter combine 1/2 cup all purpose flour flour, 1/2 cup water, 2 tablespoons buckwheat flour and 2 teaspoons dry yeast. Set aside for 1/2 hour then continue with the recipe. Your rising times will be faster if you use yeast.

Nutrition

Serving: 1slice | Calories: 153kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 147mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

23 Comments

  1. Eileen, that bread is just beautiful! From that lovely color to the pattern you’ve created with the seeds on top! I’ve yet to make a bread with buckwheat, but it looks like one that I would definitely enjoy! 🙂

  2. Is the dough a very wet one? I baked with only part of a bottle of beer and found my dough extremely sticky/wet. I need to follow your recipe to try these ratios out because your bread is stunning! All of your St. Patrick’s foods sound wonderful.

    1. Hi Holly. The Guinness is the only liquid in the bread, except for the bit in the sourdough starter. I made this bread 3x and every time it came out great.

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