Guinness Brown Bread

SERVES
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Baking
Method
Preheat the oven to 165°C. Grease a 900g (2lb) loaf tin and line with non-stick baking paper.
Mix all the flours, sugar and bread soda together in a large mixing bowl. Add the softened butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Add the buttermilk, Guinness and treacle and stir to mix through fully.
Pour into the prepared tin and top with a scattering of the oats. Bake in the preheated oven for 45 minutes, until an inserted skewer comes out clean.
Remove from the oven and allow to cool slightly in the tin before turning out onto a wire rack to cool fully.
CHEF’S TIP: We like to keep this bread simple, but you could also add a handful or two of pumpkin or sunflower seeds to the mixture together with the liquid ingredients, then sprinkle some extra over the top before baking.
Ingredients
400g wholemeal flour
100g plain flour
35g muscovado sugar
1 level teaspoon
(5g) bread soda
30g salted butter, diced and softened
330ml buttermilk
180ml Guinness stout
110g treacle
50g porridge oats

Method
Preheat the oven to 165°C. Grease a 900g (2lb) loaf tin and line with non-stick baking paper.
Mix all the flours, sugar and bread soda together in a large mixing bowl. Add the softened butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Add the buttermilk, Guinness and treacle and stir to mix through fully.
Pour into the prepared tin and top with a scattering of the oats. Bake in the preheated oven for 45 minutes, until an inserted skewer comes out clean.
Remove from the oven and allow to cool slightly in the tin before turning out onto a wire rack to cool fully.
CHEF’S TIP: We like to keep this bread simple, but you could also add a handful or two of pumpkin or sunflower seeds to the mixture together with the liquid ingredients, then sprinkle some extra over the top before baking.
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