Stout bread recipe

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15 min


20 min

Stout bread is per

This delicious stout bread recipe swaps real ale with dark stout to make a thick and flavoursome bread that is soft and moreish with a dark undertone. A pinch of salt and a dash of stout like Guinness, turns this bread into a delicious loaf that is perfect for freezing or storing in an airtight container until needed. Serve with cooked beef, cheese and pickle for a proper filling.


  • 400g plain flour
  • 3tsp baking powder
  • 1tbsp caster sugar
  • 1tsp salt
  • 50g chilled butter, cubed
  • 370ml Stout such as Guinness or Murphys


  • Preheat oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Grease a baking sheet.

  • In a food processor blitz the flour, baking powder, sugar, salt and butter until it resembles fine breadcrumbs

  • Add the stout and blitz in short bursts until it comes together as a dough

  • Turn out onto a clean, oiled surface and knead until its smooth

  • The dough is very wet, so to avoid it sticking to your hands cover them with vegetable oil.

  • Divide the dough into 4 balls and place each ball on the baking sheet

  • Score the tops about 1cm deep in a cross. Dust to tops with flour and bake for 10 minutes.

  • Reduce the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and bake for a further 4 minutes

  • Remove from the oven and transfer to a wire rack to cool

Top tip for making Stout bread

This bread is great served slightly warm with creamed cheese

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