Guinness Bread

And, no, this isn't a sacrilegious waste of Guinness -- I got the recipe in Ireland, so it is totally approved. And to make things easier, I converted it from metric to U.S.

1-1/8 C whole wheat flour
3/4 C all-purpose flour
1/4 C rolled oats (old-fashioned oats), plus a bit extra for decoration
3/4 teaspoon salt
1-1/2 teaspoons baking soda

3/4 C milk
3/4 C buttermilk
1/4 C molasses (Irish recipe says black treacle)
1-1/8 Tablespoon melted butter
1/3 C Guinness.

Preheat oven to 375 F.
 Mix dry ingredients and set aside. 
Bring all wet ingredients to room temperature, mix, and mix with dry ingredients. The batter will be very wet.
Bake at 375F for about 45 minutes if using a standard metal loaf pan. (The Irish recipe said 190 C for 1 hour and 10 minutes, which seemed too long; maybe they use a different type of baking

pan, perhaps ceramic?) Meanwhile, drink the rest of the bottle of Guinness. Or the rest of the six-pack, your call. As with all quick breads, let it cool for 10-15 minutes before slicing so it won't crumble. It will still be warm enough to melt butter.