Max Rocha's Guinness Bread

This recipe makes a single loaf of an Irish twist on a traditional bake.

Max Rocha's Guinness Bread

You have reached your article limit. Already a subscriber? Sign in

Unlimited access. Half the price.

Annual €120€60

Best value

Monthly €10€5 / month

Benefit image

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. This bread will keep for up to 3 days.

ieFood

Newsletter

Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.