It doesn't have to be St. Patrick's day to enjoy a good pint!

Just because it is the middle of July, doesn't mean you can't enjoy a delicious pint of Guinness or any other type of hearty stout. Here is a brief description of Irish Dry Stouts:

One of the most common stouts, Dry Irish Stout tend to have light-ish bodies to keep them on the highly drinkable side. They're usually a lower carbonation brew and served on a nitro system for that creamy, masking effect. Bitterness comes from both roasted barley and a generous dose of hops, though the roasted character will be more noticeable. Examples of the style are, of course, the big three, Murphy's, Beamish, and Guinness, however there are many American brewed Dry Stouts that are comparable, if not better.

I was trying to figure out something that would be good to go along with the stouts and I could have gone the traditional route, with something like corned beef, but I think that something simple and easy is appropriate. So I came up with Irish Brown Soda Bread. It's easy, goes well with anything for the most part, and it will help you have a few more pints throughout the night. I hope you enjoy this recipe and remember it's ok to have pint or two while baking this bread as well.

Irish Brown Soda Bread

Ingredients:

4 cups whole wheat flour

1 cup bread flour

1/3 cup rolled oats

1 tsp baking soda

1 tsp salt

2 1/2 cups buttermilk

Directions:

1. Preheat oven to 425 degrees F. Lightly grease two baking sheets.

2. In a large bowl, stir together whole wheat flour, bread flour, rolled oats, baking soda, and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.

3. Bake in preheated oven until golden brown, about 30-45 minutes.

That's it! Now sit back, relax, enjoy your hand made bread and reward yourself for your efforts with a refreshing stout.

Cheers!