If you go to any Pub or Restaurant in Ireland, they will be serving brown bread. Unlike other whole wheat breads that tend to have soft crusts, this one has an extra-crisp exterior. The loaf is dense, hearty, nutty and complex-tasting, takes only a couple minutes to mix and requires no yeast or subsequent rising time. My Mom used to make loaves of it at night for us and my brothers and sisters and I used to sit around the kitchen table waiting for it to be done. When it was, my Mom used to cut thick slices and slather it with melty butter or honey. My Grandma Murphy and Mom preferred to eat it with thick slices of sharp cheddar. Either way, it’s excellent hot out of the oven or toasted for breakfast the next day ☘️ This recipe isn’t my Mothers, Mom has late stage dementia now and I regret never getting this recipe from her when she was able to give it to me. But this recipe is very close to Moms. I love Inas version because of the use of the Guinness beer . . Irish Guinness Br...