Stout and caraway bread

Method

1. Preheat your oven to 220°C and line the base of a 2 lb loaf tin with a strip of parchment. Grease the rest of the tin.

2. Mix the flours, bread soda, porridge, salt and caraway together.

3. Mix the buttermilk, stout, treacle and egg together. Add this to the dry ingredients and combine completely.

4. Scoop the mixture into your prepared tin and smooth it out on top. Cut a slit down the centre of the loaf and sprinkle some porridge oats on top if you wish.

5. Bake for 10 minutes at 220°C then turn the oven down to 190°C and bake for a further 40 to 45 minutes until a skewer comes out clean. Once cool enough to handle remove from the tin and place on to a wire rack to cool completely.