This Oatmeal Stout Beer Bread may be the most extraordinary beer bread you’ll ever make. Simple, quick and completely satisfies the impetus for baking bread. Its buttery, crunchy crust yields to a rich interior that will have you slicing another piece before you’ve finished the first.
When I started this blog, about four years ago, I noticed a food blogger who’s work I was really drawn to and admired. I ended up messaging her one night with about ten billion questions about blogging. She selflessly and patiently answered them all…and four years later…she’s still there for me. Jennifer Farley, from the lovely blog, Savory Simple, is probably the reason I’m still blogging.
So, you can imagine how excited I am to tell you that my dear friend Jen has published her own cookbook, The Gourmet Kitchen! I’ve been looking forward to this for over a year now! It’s a stunningly beautiful book, filled with approachable and doable gourmet recipes. Each recipe includes a gorgeous photo along with helpful, honest and well-written words to give you confidence and inspiration to have fun in the kitchen.
What I love about Jen’s recipes, is how creatively she uses fresh, seasonal and unprocessed ingredients. This book includes such a well-rounded variety of recipes that reflect how we all love to eat. There are tasty vegetarian options, like a Black Bean Tortilla Casserole (keep an eye out on my Instagram…I made that casserole and it is delicious!) You’ll find lots of meat, poultry and seafood recipes, like Korean Barbecue Slow Cooker Pulled Pork Tacos, Andouille Macaroni and Cheese and Shrimp and Chorizo with Polenta. Jen is a fabulous baker…her Sweets and Treats section is so enticing. Some recipes I’ve got on my to-make list are: Salted Caramel Toffee Ice Cream, Chocolate Espresso Layer Cake, Pistachio Cardamom Baklava and Chocolate Malt Truffles. Are you as hungry as I am right now?
Let’s talk about this beer bread! I’ve been a fan of beer breads for many reasons. First, of course, they are simply delicious…they’ve got great texture and so much yeasty and full-bodied flavor. The best part about them is how easy they are. I mean, it’s as simple as whisking some dry ingredients and pouring a bottle of beer over them. How wonderful is that? This particular beer bread though…is extraordinary! The buttery crust is crunchy and crisp while the interior is full of great texture from the oats and the bubbly beer. A slice is perfect on its own, but really, a bit of soft butter is heavenly. Promise me you’ll make this…you will love it!
Oatmeal Stout Beer Bread
Ingredients
- 3 cups (15 ounces) all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup dark brown sugar
- 4 1/2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 12-ounce bottle oatmeal stout beer
- 4 tablespoons 2 ounces unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees. Lightly grease a 9x5-inch loaf pan with butter and place on a baking sheet.
- In a medium bowl, whisk the flour, oats, sugar, baking powder and salt.
- Pour the beer over the dry ingredients. Using a spoon, stir just until combined. Do not over mix. The dough will be thick and sticky. Transfer the dough to your prepared pan and press lightly into place. Pour the butter evenly over the top of the dough.
- Bake for 50 to 55 minutes, or until golden brown.
- Cool in the pan for about 15 minutes before slicing.
Notes
This was wonderful and so easy! Made it last night for St. Pat’s to serve with an Irish Stew (prepped, baked and cooled while the stew was cooking). I used Guiness this time – can’t wait to try with the Oatmeal Stout and maybe some other beers as well. Thank you for this quick, easy and tasty option. This will be a staple for us.
Rochelle! That is so nice to hear. That sounds like an excellent pairing! I play around with varieties of beer too and it’s interesting to taste the different flavors. Enjoy! :)
I’ve started to make this delicious bread regularly. I find it works well with any flavored beer besides stout. I have used porter and recently an Xmas ale made with cherry and honey. I find some bitterness probably due to the baking powder and the type of beer. But this can be cut with 1/4 cup of applesauce or even a mashed microwaved apple, which also moistens the bread nicely. I also find just 2 tablespoons of butter on top is more than adequate.
I love that you’ve been experimenting with different types of beer, Greg! We’ve done the same and, I agree, I think it really does work well with most beer. Thanks so much for sharing!
Why is it specifically “3 cups 15 ounces”??
Hi Randy! Thanks for pointing that out! There was an error in omitting the parentheses around the ounces. I’ve corrected it now. The ounces are for weight reference.
This bread sounds delightful. Do you know about cooking with alcohol, and how much of it evaporates? My family will want to know and it will be one of the talking points during dinner. They will eat it and love it and speculate about the beer and alcohol. I love it when dishes are for the mind as well as body. Thanks so much.
I think you and your family will love this bread, Mei! I really don’t know how much of the alcohol evaporates, but there is an interesting (and very technical) article you can read here. Enjoy!
Aw – such a great tribute to Jen’s work! I just discovered beer bread – it’s insane how easy it is right?! I love the oatmeal element in this one!
Thanks for the chance to win this book. Love the simplicity of this beer bread recipe. I’m going to give it a go today. Can I tag you in my pic?
Oh, I hope you love it, Natalie! Absolutely…I’d love to see your picture!
I am loving these shots, Caroline. Such simple ingredients for a wholesome, stunning bread!! xo
Thanks so much, Tessa! It’s so yummy!
I follow Savory Simple on Pinterest.
I follow Taste, Love and Nourish on Pinterest.
I love making wild rice bread. It makes wonderful grilled egg salad sandwiches when the outside is spread with a mixture of butter and Parmesan and grilled.
Although for simplicity, nothing beats a savory quick bread with butter poured on top giving the loaf that delicious crunch on its craggy top, almost instant gratification.
I am so intrigued, Carol! I’ve never had wild rice bread! I bet it’s got a super nutty flavor. Love that idea of grilling it with butter and Parmesan. I need to try that! If you have a recipe you’d be willing to share, I’d love to make yours! And isn’t that true? That butter on top is everything! :)
Ohhh Carol, if you are passing the recipe around I’d love to try it as well!
Isn’t Jen fabulous?!? Her blog and recipes have wowed me for years, and I’m so stoked that she has her own book now (but I still haven’t gotten a copy yet… holding out for christmas, heheh!)
This beer bread sounds so good, and super easy, which is totally a must for me around the holidays… while everyone else is bustin’ their buns in the kitchen, for some reason I hightail it out of there, haha! And I’m a food blogger, so that’s crazy, but I figure if everyone else is going to be in the kitchen, it’s my chance to sneak out and take a nap! I could totally manage a loaf of this bread, though. :)
I love your holiday attitude, Willow! I need to adopt it…I could use a nap about now! ;)
Oh it looks so good!
I’m following you on Facebook! <3
I’m following you on Pinterest! <3
Pumpkin bread is my favorite bread to bake! Your recipes really make me excited to try something different! <3
Love pumpkin bread! Thanks a bunch…you are so sweet, Kim!
Jen is a great person! I have the book and can’t wait to get it covered in ingredient splashes :)
It is so funny to read this as my story with Jennifer is the same. She is just a great person in every way. I have this book and love it so much. I have the half of the book dog-eared to try in the coming months.
This gorgeous looking oatmeal stout beer bread is one of the many.
Cheers my friend!
My copy has been dog-eared to bits too, Ayesegul!
Definitely want to make this! When measuring the brown sugar, should it be packed? Or do you have the ingredients by weight?
I know you’ll love it, Susan! Jen’s recipe doesn’t specify packing the sugar, but I tend to pack it lightly.
Thanks for the info! Planning to make a loaf this week!
Lately, cornbread and biscuits. But in the past I made many loafs of a delicious Peasant Bread. For holidays I make my mother’s cresent yeast rolls–my way of including her at our family gatherings all these years since she left.
Love that you are carrying on her tradition, Gay. That warms my heart.
My favorite to make is a Pullman loaf
What a gorgeous loaf Caroline! I love the oats with the beer. Yep, a little bit of soft butter. I’m in!
I follow Savory Simply on Twitter. My name is @shockinglydlish
I follow Taste Love and Nourish on Twitter. My name is @shockinglydlish
I follow Savory Simply on IG. My name is @shockinglydlish
I followed Taste Love and Nourish on IG: my name is @shockinglydlish
My fave bread is banana bread, simply because I always have dead bananas to use up, but this beer bread is next on my to-do list!
I recently made a spicy pumpkin bread and it has become one of my new favorites! Thanks so much for the chance to win.
I love to make quick breads especially zucchini bread.
There’s nothing like the smell of homemade bread baking Caroline! And this beer bread looks wonderful! It would be perfect with a nice bowl of soup for dinner. Jennifer’s blog is just beautiful, so I bet her cookbook is a total winner.
I agree, Mary Ann! In fact, we had this with a big pot of soup the other night. It was wonderful! :)
I enjoy baking French Bread
Pumpkin banana ~ Looking forward to trying your recipe for oatmeal stout! Peace~
That’s a great combination! Hope you love it! :)
I like baking pumpkin bread!
I am following Jennifer Farley on Pinterest.
I love to make cinnamon sticky buns.
I am following you on Pinterest.
Thanks for the wonderful giveaway. I Love your blog.
Oatmeal stout beer? Sounds delicious and this bread looks so beautiful!
Yes, it’s got a slightly sweet taste. So nice in this bread. Thanks so much, Karen!
Lve all breads, especially crusty, still warm from the oven, with lots of butter. Yummy
My favorite bread to make is banana nut bread. My dad’s yard is full of pecan tress, so I always have fresh (or freshly frozen) nuts to use.
Pecan trees? Oh, how neat! I bet that bread is amazing, Annette!
I’m running to my kitchen!
I have been making just plain white sandwich bread and crusty french bread but I think I will definitely give this bread a try. No yeast – no waiting – yay.
That’s what I love too, Kathy! This is super easy and so good!
Following both accounts on instagram. LilyBiscuit7
I love to bake zucchini bread.
I’m following you on Pinterest.
I’m really getting into sourdough. So far my favorite was a cornmeal sourdough. Yum!
Oh yum…I’ve never had cornmeal sourdough! I need to try that!
I follow you on Facebook!
My favorite bread to make is banana bread. Thanks for the giveaway!
I follow Savory Simple on Instagram with the handle firerunner2379.
I follow Savory Simple’s Pinterest boards.
I follow Savory Simple on Twitter with the handle @FireRunner2379.
I like Savory Simple on Facebook.
I follow you on Instagram with the handle firerunner2379.
I follow your Pinterest boards.
I follow you on Twitter with the handle @FireRunner2379.
I like your Facebook page.
My favorite bread to make is soft pretzels, some may not consider it a bread but I do! I use a combination of white, wheat, rye and pumpernickel flours along with a German Pilsener and my sourdough starter. Also, I go old school with lye instead of baking soda. They are really tasty!
I would absolutely consider that bread, Jeffrey. Those pretzels sound incredible!
We love Pepita and Parmesan bread. Great nutty taste!
Nice combination, Lisa! I bet that is good!
I am following you on instagram too!
I’m following you on pinterest. I love your pins by the way.
Thank you so much, Georgia!
I already follow you on Facebook.
I love baking banana bread!This beer bread looks fantastic.
Can’t wait to bake this bread.
i like to bake sourdough bread.
I love cinnamon raisin bread .
I have a recipe for “Easy Peasy French Bread” that is completed start to finish in one hour. It makes a ciabatta-like loaf, and I use mostly oat or spelt flour as the grain.
Sounds yummy, Peggy!
Whoohoo!
My favorite bread to bake is sunflower seed rye bread.
I like the sound of that, Peggy. Great combination!