Guinness Bread Rolls Recipe


Irish stew is the order of the day, and what better accompaniment than some homemade Guinness bread rolls. Irish stew, by definition a simple dish, based on the few but substantial ingredients of lamb chops, onions, carrots and potatoes and flavoured simply with salt and pepper, is a superbly rich dish. My Guinness dinner rolls have a light crumb and exquisitely full-bodied flavours, divinely complementing the umami taste experience of the stew. I’ve also noticed that I’m spot on topic with this month’s #BreadBakers theme of ‘Irish Breads’, hosted by A Day In the Life On The Farm.

I’d baked bread with beer before and achieved some delicious results, but I’d never used Guinness. This Guinness bread recipe very subtly brings out the dark-roasted barley flavours.

Irish Stew Guinness Bread Rolls
Irish Stew with Guinness Bread Rolls

Guinness Bread Rolls Recipe

An Irish stew calls for bread rolls to soak up all the delicious juices and this recipe for Guinness bread rolls does the job perfectly. A wheat-based dough, enhanced with a little added rye and fortified by the ruby colours of that famous Irish stout, produces delicious Irish bread rolls.


  • 550g white bread flour
  • 150g white rye flour
  • 6g dried yeast
  • 10g salt
  • 440g Guinness, at room temperature
  • 75g water

How to make Guinness bread rolls

  1. Combine all ingredients in a large mixing bowl to form a dough
  2. Knead for about 10 minutes
  3. Let rest covered for about an hour until the dough has significanlty expanded in volume
  4. Punch down the dough and transfer to a lightly floured surface
  5. Divide into 16 equal parts, cover the dough parts with a clean kitchen towel and let rest for about 10 minutes
  6. Shape each dough part into a roll (I like to make rolls with pointed ends as the tips form a superb crust), place onto baking trays lined with baking paper, lightly flour the rolls’ surface and cover with clean kitchen towels. Make sure to leave enough room between the rolls to allow them to expand unless you like them to attach to each other during the bake, as I did in the photo above.
  7. Leave to rest for about an hour or more until proved
  8. Preheat the oven to 180°C
  9. Bake for about 20 minutes until nicely browned and fully baked through
  10. Cool on a wire rack

Take a look at the Irish bread recipes from my fellow #BreadBakers!

Pumpkin Seed Bread Recipe


I recently discovered that Austrian pumpkin seeds are much bigger and darker in colour, have more substantial flavour and are creamier in texture than regular pumpkin seeds sold in the UK. Reason enough to bake one tasty pumpkin seed bread!

Pumpkin seed bread
Pumpkin seed bread

The largeness of Austrian pumpkin seeds makes them an attractive addition to many dishes. I love adding these pumpkin seeds into sourdough breads, but they are also great for snacking, salads or homemade granola. Take a look below, they look stunning, don’t they?

Austrian pumpkin seeds from Styria
Austrian pumpkin seeds from Styria
Standard pumpkin seeds
Standard pumpkin seeds

Austrian pumpkin seeds are grown organically in Austria, in the region of Styria. The Styrian pumpkin variety are grown for their hulless seeds alone, while the pumpkin pulp is used as fertilizer on the fields.

The seeds are also made into oil and make a popular foodie gift to bring back from an Austrian visit.

Pumpkin seed bread benefits

Austrian pumpkin seeds contain many valuable nutrients, including polyunsaturated fatty acids, vitamin B1, B2, B6 and numerous minerals such as iron, calcium and magnesium. Most notably they contain phytosterol. Several studies show that phytosterol helps with prostate and bladder conditions. 

Healthy pumpkin seed bread recipe

I use both wheat and a small amount of wholewheat flour in this pumpkin seed loaf recipe. Maize flour is added to give the bread a slightly yellow colour, a picturesque contrast to the green of the pumpkin seeds.

Sourdough bread with pumpkin seeds
Sourdough bread with pumpkin seeds

Sourdough ingredients (Day 1)

  • 50g wheat sourdough starter
  • 130g wholewheat flour
  • 50g strong white bread flour
  • 130g water

Main dough ingredients (Day 2)

  • 343g sourdough
  • 475g strong white bread flour
  • 115g maize flour
  • 11g salt
  • 345g water
  • 85g Austrian pumpkin seeds

How to make pumpkin seed bread

  1. Prepare the sourdough on day 1 by combining the sourdough ingredients in a medium bowl. Mix well, cover and leave to rest at room temperature for around 12 hours.
  2. On day 2, dry-roast the Austrian pumpkin seeds in a frying pan until they start to pop and smell nutty.
  3. Combine 310g of the sourdough starter (the rest goes back into the fridge for future bakes) and the main dough ingredients – with the exception of the pumpkin seeds – in a large bowl.
  4. Knead for about 10 minutes, then add the pumpkin seeds.
  5. Work in the seeds until evenly distributed.
  6. Place the dough back into the bowl, cover and leave to rest for an hour or two until the dough has risen visibly.
  7. Punch down the dough, shape into a round, flour the surface and place face-down into a pre-floured proving basket.
  8. Preheat the oven to 220°C half an hour before baking. If you use a La Cloche baking dome, preheat this in the oven from cold.
  9. Once fully proved (after several hours in my kitchen but this will depend on the temperature in your room), turn out the bread from the proving basket onto the hot La Cloche plate.
  10. Put the La Cloche cover back on and bake for 10 minutes at 220°C, then turn down the heat to 190°C for another 40 minutes. Take off the La Cloche for the last 10 to 15 minutes.
  11. Cool on a wire rack.