Max Rocha's Guinness Bread

Ingredients
butter, for greasing
400g strong wholemeal flour
100g plain flour
16g fine salt
5g bicarbonate of soda (baking soda)
100g pumpkin seeds
200ml buttermilk
300ml Guinness
1 egg
20g jumbo oats

Method
Preheat the oven to 170°C/Gas Mark 3 and grease a 900g loaf tin, buttering well into all the corners, otherwise your bread will stick.
Put all the dry ingredients, except the oats, into a bowl and combine. Pour all the wet ingredients into a separate bowl and stir together with a whisk until totally combined.
Pour the wet ingredients into the dry ingredients, then mix with one hand while keeping the bowl stable with the other, until all the ingredients are well combined and a wet dough forms.
Using your dough-covered hand, put the dough into the loaf tin, then wash your hands thoroughly. Sprinkle over the oats, then score a short, shallow line in the middle of the dough using a small, sharp knife.
Bake the bread in the oven for 1 hour, then remove and tip out of the tin. Return the bread to a shelf in the oven and bake for about another 10 minutes, or until it sounds hollow when tapped on the bottom. Leave to cool on a wire rack.
This bread will keep for up to 3 days.
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