1 cup quick cooking oats, plus extra for the top
2 1/4 cup (254g) War Eagle Mill whole wheat flour
1/4 cup (30g) War Eagle Mill all-purpose flour
1/2 cup Wholesome brown sugar, lightly packed
2 1/4 tsp. Bob’s Red Mill baking soda
2 tsp. kosher salt
1 tsp. Rumford baking powder
1 bottle Guinness beer, room temperature
1 cup Organic Valley buttermilk
5 Tbsp. Organic Valley unsalted butter, melted
Preheat oven to 450.
Spray a 9x5 loaf pan or brush with melted butter. Set aside.
In a large bowl, combine the oats, flours, sugar, baking soda, salt, and baking powder. Mix to combine.
In a separate bowl, mix together your beer, buttermilk, and butter.
Make a well in the middle of the dry ingredients and pour the wet into the well. Using a dough whisk, mix until everything is just incorporated.
Pour the batter into the pan and sprinkle oats on the top. Put the bread in the oven, turn the temperature down to 400 as soon as you put it in. Bake for 45 minutes or until a toothpick comes out clean.
Allow bread to cool completely before slicing.