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Parmesan Rosemary Stout Bread


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Parmesan Rosemary Stout Bread 1 Picture


  • 1 bottle stout beer (I used Guinness)
  • 2 1/2 cups whole wheat flour
  • 1/2 cups oats (I used old fashioned rolled, but instant might work too)
  • 1 tbsp baking powder
  • 1 cup fresh grated parmesan
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 1 tbsp dried rosemary
  • 1 tbsp minced garlic
  • 1/4 cup olive oil (or melted butter)


Preparation time 20mins
Cooking time 80mins
Adapted from


Step 1

Preheat oven to 375 degrees. Grease a 8×4 inch loaf pan.

In a food processor, grind the oats until it resembles a course flour. Add in the whole wheat flour, baking soda, salt, and brown sugar. Give it a quick pulse to combine. Stream in the beer and continue pulsing. Add in the rosemary, parmesan and garlic and pulse again, just until combined.

*Batter will be VERY thick! Almost like a biscuit dough.

Scoop batter into the greased loaf pan, smooth with a spatula, drizzle with olive oil.

Bake for 60 minutes.

Cool in the pan for 15 minutes, then invert onto a wire rack and finish cooling.

Store in an airtight container at room temperature for up to 4 days.

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