Easy Stout and Coffee Irish Brown Bread

Easy Stout and Coffee Irish Brown Bread

Because your morning needs more substance than just a liquid diet, this Easy Stout and Coffee Irish Brown Bread is the robust, carby hug you deserve to get the gears grinding.

The 'Oomph' You Deserve

• No Yeast, No Dread: It's a soda bread style, meaning no kneading, no rising, and no existential dread about killing the yeast. Just dump, stir, and bake. Sanity saved.
• Robust Texture: The mix of whole wheat, rolled oats, and steel-cut oats creates a incredibly satisfying, coarse texture that actually feels like food, not air.
• Deep Flavor Profile: The combo of stout beer and strong brewed coffee gives it a nutty, slightly malty, and deeply robust flavor that makes "regular" bread look like it's not even trying.

The Java Momma Twist: We double down on the caffeine math here. We use finely ground Breakfast Blend in the dry mix and strong brewed Breakfast Blend in the wet mix. This quiet flex adds depth, cuts through the denseness of the whole wheat, and gives your morning a necessary kick in the pants.

What You’ll Need

• 3 cups whole wheat flour
• ½ cup rolled oats (Note: Instant maple and brown sugar packets work in a pinch for a sweeter vibe—reserve some to sprinkle on top)
• ¼ cup steel-cut oats (or substitute with more rolled oats if you're out)
• 2 tsp baking soda
• 2 ½ tsp salt
• 3 T brown sugar
• 1 T Finely ground Java Momma Breakfast Blend coffee
• 6 oz stout beer
• ⅔ cup buttermilk
• 6 oz strong brewed Java Momma Breakfast Blend coffee
• 2 T unsalted butter, melted

The Method to the Mess

1. Preheat oven to 350ºF. Grease a 9” loaf pan with butter or cooking spray. Line with parchment paper for an easy exit.
2. Add the dry ingredients (whole wheat flour, oats, baking soda, salt, brown sugar, and coffee grounds) into a large bowl and whisk to combine.
3. In another bowl, combine the wet ingredients (stout, buttermilk, brewed coffee, and melted butter). Whisk to fully combine.
4. Add the wet ingredients to the dry ingredients and stir just to the point where the dry ingredients have been fully incorporated. Do not overmix, or you'll have a brick.
5. Transfer the mixture to the prepared pan and spread evenly. Sprinkle the reserved rolled oats over the surface.
6. Bake for 45 minutes, or until the loaf is a deep brown and a toothpick inserted in the center comes out clean.
7. Remove from the oven and let it rest for a few minutes, then move it to a wire rack. Crucial Step: Let it cool for at least 30 minutes before slicing. We know it smells amazing, but if you cut it now, it will be gummy.

Swaps & Permission Slips

• The Buttermilk Hack: Out of buttermilk? Add 1 tablespoon of white vinegar or lemon juice to ⅔ cup regular milk. Let it sit for 5 minutes until it curdles. We applaud this laziness.
• The Oats: The steel-cut oats give a great coarse texture, but if you don't have them, just increase the rolled oats to ¾ cup total. The bread will still be great.
• The Brew: We used Breakfast Blend, but any medium or dark roast works. Just make sure it’s brewed strong. Don't use weak, autopilot coffee here.