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Sully’s Mag Aonghus Beer Bread Recipe

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This authentic Irish beer bread uses Guinness stout, active yeast, and a blend of three flours to create pub-style bread with deep malty flavor and substantial texture. Unlike quick beer breads made with only baking powder, this recipe includes a double rise that develops complex flavors and creates a chewy, structured crumb. Inspired by a 1941 recipe from Dublin’s Slattery’s Bar and modernized to account for pasteurized beer.

  • Total Time: 4 hours 10 minutes
  • Yield: 1 loaf, 12 slices 1x

Ingredients

Units Scale
  • 1 teaspoon active dry yeast
  • 1 teaspoon white sugar
  • 1 1/2 cups warm water (105-110°F)
  • 2 cups all-purpose flour
  • 1 cup wheat flour
  • 1/8 cup rye flour
  • 1/2 cup rolled oats (plus more for topping)
  • 1 teaspoon kosher salt
  • 1 tablespoon cocoa and espresso powder blend
  • 1 teaspoon baking soda
  • 1 tablespoon dark molasses
  • 9-9.5 ounces Guinness Extra Stout or Draught (about 3/4 of a standard bottle)
  • Butter or oil for greasing pan
  • 1 egg, beaten (optional, for egg wash)

Instructions

  1. Proof the yeast: In a glass, combine active dry yeast, sugar, and warm water. Let stand for 5-10 minutes until foamy and bubbling. If mixture doesn’t foam, yeast is dead; start over with fresh yeast.
  2. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, wheat flour, rye flour, rolled oats, kosher salt, cocoa-espresso powder, and baking soda until thoroughly combined.
  3. Combine wet and dry: Add molasses and proofed yeast mixture to dry ingredients. Transfer to stand mixer fitted with dough hook. With mixer running on medium speed, gradually add Guinness beer. Mix for 5 minutes until dough forms a smooth ball and pulls cleanly away from sides of bowl.
  4. First rise: Remove dough from mixer and form into a ball. Cover bowl tightly with aluminum foil. Place in a warm spot (75-80°F) for 1½ hours until doubled in size.
  5. Shape and prepare pan: Grease a cast iron loaf pan or standard 9×5-inch loaf pan with butter or oil. Lightly knead dough on floured surface to remove air bubbles. Shape into loaf and place in prepared pan. Using a sharp knife, score an X across the top about ¼-inch deep. Brush with beaten egg and sprinkle with additional oats, or dust with rye flour for a rustic finish.
  6. Second rise: Preheat oven to 120°F (or lowest setting). Place shaped loaf in pan in oven along with a heatproof bowl filled with boiling water. Turn off oven. Let rise for 1½ hours until dough domes above pan rim.
  7. Bake: Remove bowl of water from oven. Increase oven temperature to 350°F and preheat. Once oven reaches temperature, bake bread for 45-55 minutes until deep golden brown and internal temperature reaches 190-200°F. If top browns too quickly, loosely tent with foil during last 10 minutes.
  8. Cool: Let bread cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

Equipment

Nutrition

  • Serving Size: 1 slice
  • Calories: 146
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 0.7g
  • Carbohydrates: 29.7
  • Fiber: 2.6g
  • Protein: 4.4g

Find it online: https://recipe-rewind.com/sullys-mag-aonghus-traditional-irish-beer-bread/

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