Irish stout bread and homemade butter

Indulge in the rich flavors of Ireland with this hearty Irish stout bread paired with homemade butter. This rustic loaf, infused with the deep, malty notes of stout beer, boasts a dense, moist crumb that pairs perfectly with the creamy, subtly salted butter. A true celebration of Irish culinary tradition, this recipe brings the warmth and comfort of a country kitchen right to your table.

This Irish stout bread and homemade butter recipe receives a Nutri-Score of C. While the wholemeal flour provides beneficial fibre and nutrients, the high fat content from the butter and cream, along with added sugars from the stout and treacle, contribute to a moderate nutritional profile. The bread offers complex carbohydrates and some protein, but the overall calorie density suggests enjoying it in moderation as part of a balanced diet.

Kilner Butter Churner Set 1L Glass Jar with Hand Churning Mechanism and Paddles Includes Recipe Booklet Ideal for Homemade Flavored Butter Perfect for Pancakes and Baking

£30.67   ---

See details

Ingredients

For the butter

• double cream 750ml/1¼ pint, at room temperature (highest fat content possible)
• sea salt flakes 1 tsp, plus extra if preferred
• dulse 1–2 tsp, finely chopped (optional)

For the bread

• butter for greasing
• coarse wholemeal flour 450g/1lb
• porridge oats 30g/1oz, plus extra for sprinkling
• soft dark brown sugar 2 tsp
• plain flour 110g/3¾oz
• bicarbonate of soda 2 tsp
• salt 1 tsp
• buttermilk 300ml/10fl oz
• black treacle or molasses 1 tbsp
• irish stout 255ml/9fl oz, such as Guinness

Method

1. Begin with making the butter. If using a 1 litre/1¾ pint butter churner, pour the room temperature double cream into the glass jar. Secure the lid and start turning the handle quickly. Initially, the cream will become foamy, then thicken rapidly. After about 8-10 minutes, you’ll notice the handle becoming harder to turn as the cream thickens further. Suddenly, you’ll see a beautiful transformation – thick yellow butter will separate from thin white buttermilk.
2. For those using a standing mixer, fit it with a whisk attachment. Add the cream and mix on medium speed for 4-5 minutes. Once the mixture starts to separate, reduce to a low speed to prevent buttermilk from splashing out.
3. Once the butter has formed, pour the contents of the churner or mixer into a sieve lined with muslin, set over a clean bowl. The buttermilk will drain into the bowl – save this in a bottle or jug for future baking projects.
4. Now, it’s time to wash the butter. Fill a large bowl with very cold water. Shape the butter into one piece and gently knead it in the water to remove any remaining buttermilk. Discard this water and repeat the process twice more with fresh cold water each time.
5. After the final wash, lift the butter out and sprinkle it with sea salt flakes and dulse (if using). Gently massage these into the butter. Taste and add more salt if desired. Shape the butter using butter pats or press it into a butter dish. Refrigerate to firm up, then wrap in baking paper and store in the fridge for up to 2 weeks.
6. Moving on to the bread, preheat your oven to 190C/170C Fan/Gas 5. Grease a 900g/2lb loaf tin with butter.
7. In a large bowl, combine the coarse wholemeal flour, porridge oats, and soft dark brown sugar. Sift in the plain flour, bicarbonate of soda, and salt. Mix these dry ingredients thoroughly.
8. In a separate jug, mix the buttermilk, black treacle (or molasses), and Irish stout. Pour these wet ingredients into the dry mixture and stir well to form a dough.
9. Transfer the dough to your prepared loaf tin and sprinkle some additional oats on top for a rustic finish.
10. Bake the bread for 55 minutes. If you notice the top getting too dark during baking, cover it with kitchen foil. The bread is done when it easily comes out of the tin and sounds hollow when tapped on the bottom.
11. Allow the loaf to cool slightly in the tin before turning it out onto a wire rack to cool completely. Once cooled, slice and serve with your homemade butter for a truly authentic Irish treat.

What can you serve with this

1. Irish smoked salmon: The delicate smokiness pairs beautifully with the rich bread and creamy butter.
2. Aged cheddar cheese: A sharp, mature cheddar complements the malty flavours of the bread.
3. Homemade jam: A tart berry jam provides a sweet contrast to the savoury bread.
4. Irish stew: Use the bread to soak up the rich gravy of a traditional Irish stew.
5. Fresh cucumber slices: Their crisp texture and coolness balance the density of the bread and richness of the butter.

Nutri-score Health Check

This Irish stout bread and homemade butter recipe receives a Nutri-Score of C, indicating it is moderately healthy. Here’s a breakdown of the nutritional factors:

Positive factors include the use of wholemeal flour, which provides beneficial fiber and nutrients. The oats add additional fiber and minerals. The homemade butter, while high in fat, contains beneficial fatty acids and fat-soluble vitamins.

However, the recipe contains several elements that contribute to a higher calorie and fat content. The double cream used for the butter is high in saturated fat. The bread includes added sugars from the brown sugar, treacle, and stout beer. The stout also adds some alcohol content, albeit minimal after baking.

While this bread can be part of a balanced diet, it’s best enjoyed in moderation due to its calorie density. The homemade nature of both the bread and butter means you have control over the ingredients, which is a positive aspect.

Remember, this Nutri-Score is automatically calculated from the ingredients and serves only as a guide. The overall nutritional value can vary based on portion sizes and frequency of consumption.

Recipe FAQ

• Can I use a different type of flour for the bread? While wholemeal flour gives the best texture and flavor, you can substitute up to half with plain flour if preferred.
• What if I can’t find Irish stout? Any dark stout beer will work, though Irish stout like Guinness gives the most authentic flavor.
• Is it possible to make this bread without alcohol? You can substitute the stout with an equal amount of additional buttermilk, though this will change the flavor profile.
• Can I make the butter without a churner or stand mixer? Yes, you can shake the cream vigorously in a sealed jar, though this method takes longer and requires more effort.
• What is dulse and where can I find it? Dulse is a type of seaweed. It’s optional in this recipe, but can be found in some health food stores or online.
• How long does the homemade butter last? Properly stored in the refrigerator, the butter should last up to 2 weeks.
• Can I freeze the bread? Yes, this bread freezes well. Slice before freezing for easy thawing and toasting.

Storing FAQ

• How should I store the bread? Store the bread in an airtight container or bread bin at room temperature for up to 3 days.
• Can I refrigerate the bread to make it last longer? While refrigeration can extend shelf life, it may also dry out the bread. If refrigerating, wrap tightly in cling film or foil.
• How long will the homemade butter keep in the fridge? Properly stored in an airtight container or wrapped in baking paper, the butter should last up to 2 weeks in the refrigerator.

Reheating FAQ

• What’s the best way to reheat the bread? Slice and toast for the best texture, or wrap in foil and warm in a low oven (150C/130C Fan/Gas 2) for about 10 minutes.
• Can I microwave the bread to reheat it? While possible, microwaving may make the bread tough. If using a microwave, keep the time short and wrap the bread in a damp paper towel.
• How should I soften the butter for spreading? Remove the butter from the fridge about 30 minutes before serving to allow it to soften naturally at room temperature.