“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, technical specialist Christopher Tanner offers a hearty dish from the oven for St. Patrick’s Day, Whole Wheat Guinness Oat Bread.
Guinness will be popular in glasses for the next few days. Christopher Tanner says you can pour the famous imported dark beer into bread pans, too — along with wheat flour, oats, brown sugar, eggs and molasses.
“I’ve seen Guinness bread before, but whole wheat flour goes really well with Guinness,” Tanner said. “You think of Guinness, it’s a nice, heavy, hearty beer. So obviously it’s going to go with these strong flavors.”
The Irish and their friends will be able to taste the beer in the batter, once its been warmed into a mellow, light brown bread.
“The malt comes through. . . . All those hearty grains bring out that flavor; they all complement each other,” Tanner said.
The bread can be served with any dish traditionally served around St. Patrick’s Day, Tanner added, corned beef and shepherd’s pie among them.
WHOLE WHEAT GUINNESS OAT BREAD
11⁄2 cups old-fashioned rolled oats
2 cups whole-wheat flour
1⁄2 cup packed light brown sugar
11⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1 stick (1⁄2 cup) unsalted butter, melted
1⁄8 cup molasses
1 can (12 ounces) or bottle
of Guinness beer
Preheat oven to 400 degrees, grease an 81⁄2-by-41⁄2-inch loaf pan. In a medium bowl, mix together oats, whole-wheat flour, brown sugar, baking powder and salt.
In separate bowl, combine butter, eggs, molasses and Guinness beer. Add this mixture to the dry mixture and mix until the batter is thoroughly moistened.
Pour the batter into the prepared pan, place into preheated oven and bake for 40 to 50 minutes or until a cake tester or toothpick inserted into the center of the bread comes out clean.
Makes one loaf.