“ There is something very satisfying about bread making, especially when you use local Northern Irish ingredients: Dale Farm buttermilk, Whites Oats, Neills course wholegrain flour and oh yes the black stuff-our famous Guinness. Get that amazing smell from the oven and the unbeatable melt in mouth freshness! Mmm
Guinness Wheaten Bread
Makes 1 loaf
30g porridge oats
Butter for greasing tin
500g whole meal flour
30g self-raising flour
Pinch of salt
Pinch of sugar
1 tsp of bicarbonate of soda
1/2 pint buttermilk
1/2 pint Guinness
- Butter a 2lb loaf tin well, and sprinkle the butter with the oats.
- Place all the remaining dry ingredients into a large mixing bowl and mix well.
- On a low heat gently melt the butter and then add the buttermilk stirring continuously until the butter has melted (do not boil.) Take off the heat and add the Guinness slowly. Allow to cool, slightly.
- Add the (still slightly warm) Guinness and buttermilk mixture to the dry ingredients and gently mix until combined.
- Spoon the bread mixture into the prepared loaf tin, sprinkle over a few oats and bake at 200 C for 1 hour or until a skewer comes out clean.
- Turn out onto a wire cooling tray, cover with a clean, light weight tea towel and allow to cool. Store in an airtight container.
COOKS TIPS: Make this bread mini sized in muffin tins-they cook quickly (approx.30 mins). This moist wheaten bread is delicious served with homemade soup. It tastes great with a mature cheddar cheese or try it toasted the next day with a tangy marmalade.