Guinness Brown Bread
Add some treacle (molasse) for a sweeter bread and a sprinkle of seeds to add some crunch. When mixing the bread, stir as little as you can, so the bread stays light and aerated. You can mix half of natural yogurt with the second half full fat milk to create an alternative to buttermilk.
- 350 g wholemeal flour or whole wheat flour
- 75 g porridge oats
- 50 g plain flour (all purpose)
- 1 tsp table salt
- 2 tsp bicarbonate of soda (bread soda)
- 1 large egg
- 100 ml Guinness or other Stout
- 400 ml buttermilk
- Irish butter at room temperature
- Preheat the oven to 150˚C / 300˚F. line a 2-pound loaf tin with parchment paper.
- Place the wholemeal and plain flours, porridge oat, salt into a large mixing bowl. Sieve in bread soda and combine with the flour mixture.
- Make a well and add the egg. Slowly pour in the Guinness and buttermilk and stir to combine to get a ‘sloppy’ consistency.
- Pour into the loaf tin and smooth the top of the bread with a wet spoon and sprinkle extra porridge oats if desired.
- Bake in the oven for 50 minutes. Remove the bread from the tin, remove the parchment paper and return to the oven to bake for a further 10-15 minutes until hollow when tapped on.
- Remove from the oven and allow the bread to cool down on a rack for 30 minutes before slicing.
- To serve, spread some soft butter on slices of brown bread.