Home · Recipes Stout Bread Loaf Author: Maryanne CabreraPublished: Sep 12, 2017Updated: Oct 16, 2023 View Recipe12 ReviewsThis post may contain affiliate links. Read our disclosure policy. This stout bread loaf is a simple yeasted bread that gets its brown color from dark beer and a touch of cocoa powder. Once upon a time I dreamed of being a bread baker. I wanted to make croissants, baguettes, boules, brioche, sourdough, pumpernickel, and pan de mie. And once upon a time I did work as a morning bread baker. Unfortunately, that didn’t last very long. I am not a morning person. I have the most difficult time waking up before the sun rises. Going to be at 8pm and waking up at 3am was such a struggle for me. Guinness Beer Bread Long gone are my days working at bakery. I prefer baking at home and having the freedom to experiment with all sorts of different recipes. This stout bread loaf is one of my husband’s favorite breads I make. His other favorite is this brioche. This is a simple yeasted bread that gets its nice brown color from stout beer and a touch of cocoa powder. The recipe came about when we had leftover beer from a dinner party. What to do with stout bread? This savory stout bread loaf is perfect for grilled cheeses, nut butters and jam, and hearty sandwiches. While the recipe listed below makes one loaf, I like to double it. We enjoy one now, and I freeze the second one for later. If you’d like to do the same, allow the second loaf to fully cool to room temperature. At that point, you could slice it or leave it whole. Wrap it tightly in plastic wrap and then place it in a freezer safe ziplock bag. Keep it in the freezer for up to a month. To defrost, leave it at room temperature for a few hours. Here’s a short Instagram video of my favorite way to enjoy this stout bread loaf. I toast the bread, slather on some almond butter, top it with sliced bananas, honey roasted sliced almonds, a drizzle of honey, and a pinch of ground cinnamon. I love it! More Recipes Featuring Beer Soft and fluffy black pepper cheddar beer bread is great for breakfast sandwiches! Spicy beer bread (no-yeast quick bread!) is made with pale lager mixed with pepper jack cheese and sliced jalapeños.Homemade pretzels! Honey beer pretzels combine bread flour, German pilsner beer, and a touch of honey. It’s got bite, chew, and a ton of flavor! Stout Bread Loaf 3.50 from 2 votes This stout bread loaf is a simple yeasted bread that gets its brown color from dark beer and a touch of cocoa powder. Yield: 9×5-inch loaf Prep Time: 20 minutes minutesCook Time: 40 minutes minutesDough Rest: 20 minutes minutesTotal Time: 1 hour hour 20 minutes minutes Servings: 14 slices Print Recipe Pin Recipe Rate Recipe Ingredients2 ¼ teaspoons dry active yeast2 teaspoons granulated sugar½ cup whole milk , warmed to 110 degrees F¾ cup chocolate stout beer* room temperature3 ½ cups (459 g) bread flour2 Tablespoons unsweetened cocoa powder1 Tablespoon instant espresso powder½ teaspoon kosher salt2 Tablespoons coconut oilegg wash , to brushrolled oats , to topEgg Wash:1 large egg, room temperature, lightly beatenpinch fine sea salt1 teaspoon water Instructions Whisk together yeast, sugar, warmed milk, and stout beer in the bowl of a stand mixer. Allow to sit for 5-7 minutes to activate yeast. Attach dough hook to stand mixer. Add bread flour, cocoa powder, espresso powder, and salt to mixer. Mix on low speed until dough starts to come together. Increase speed to medium and add coconut oil. Continue to mix on medium speed for 3-5 minutes until dough no longer sticks to the sides of mixing bowl.Transfer dough to a large greased bowl. Cover and allow dough to rest for one hour at room temperature. Punch dough down to remove any air bubbles. Pat the dough into a rectangle about 9 x 12 inches. Fold into into thirds like a business letter. Tuck in the sides. Place inside a well greased 9 x 5-inch bread loaf pan. Cover with plastic wrap and allow dough to rest for 20-30 minutes until bread rises to the top of the pan.Preheat oven to 375°F. Brush top of dough with egg wash. Top with rolled oats. Bake for 40-45 minutes until an instant-read thermometer inserted in center of bread loaf reads at least 200°F. Rotate bread loaf midway through baking to ensure even cooking.Allow bread to cool in pan for 5 minutes before unmolding. Allow bread loaf to cool to room temperature of a wire rack. Once bread has cooled, slice bread using a serrated knife. Egg Wash:Whisk together egg, salt, and water until smooth. Notes I used Trader Joe’s canned chocolate stout beer. If you cannot find chocolate stout beer, any dark stout beer will work. This bread freezes well. Allow bread to completely cool to room temperature. Slice, if desired. Wrap tightly in plastic wrap and place in a freezer safe ziplock bag. Keeps in the freezer for up to a month. To defrost, leave bread at room temperature for a few hours. Author: Maryanne Cabrera Course: Bread, Side DishCuisine: AmericanKeyword: stout bread, stout loaf, guinness bread, beer bread Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.