Stout and treacle bread
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Ingredients
200g strong white flour
375g Macroom extra coarse wholemeal
1 teaspoon bread soda
1 ½ teaspoons salt
100g rolled oats + more to sprinkle on top
300ml buttermilk
125ml Irish stout
100ml treacle
Method
Preheat the oven to 180°C.
Line a loaf tin with parchment paper. In a large bowl mix the flours, bread soda, salt and oats.
Mix the Guinness, buttermilk and treacle in a large jug and pour into the dry ingredients, make sure to scrape the remaining treacle off the jug with a spatula. Scoop the mixture into the prepared loaf tin and top with a sprinkle of rolled oats.
Bake for 25 minutes and then lower the temperature slightly to 170°C and bake for a further 30 minutes.
When finished, take it out of the tin and cool on a wire rack. Make sure the loaf is cooked through by tapping the bottom, if it sounds ‘hollow’, it should be cooked —you could always turn it upside down and put it in the oven for a further 5 minutes just to make sure.
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