Guinness & Oat Bread

45 mins
Serves 1
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Directions

  1. 1Preheat the oven to 180°C (350°F). Grease a 1lb loaf tin.
  2. 2Preheat the oven to 180°C (350°F). Grease a 1lb loaf tin.
  3. 3Preheat the oven to 180°C (350°F). Grease a 1lb loaf tin.
  4. 4In a large mixing bowl, whisk together the wholemeal flour, oats, bread soda, and salt.
  5. 5In a large mixing bowl, whisk together the wholemeal flour, oats, bread soda, and salt.
  6. 6In a large mixing bowl, whisk together the wholemeal flour, oats, bread soda, and salt.
  7. 7In a jug, whisk together the Guinness, buttermilk, honey and black treacle until smooth.
  8. 8In a jug, whisk together the Guinness, buttermilk, honey and black treacle until smooth.
  9. 9In a jug, whisk together the Guinness, buttermilk, honey and black treacle until smooth.
  10. 10Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a fork, mix until just combined. The dough will be quite wet.
  11. 11Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a fork, mix until just combined. The dough will be quite wet.
  12. 12Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a fork, mix until just combined. The dough will be quite wet.
  13. 13Transfer the dough to the greased loaf tin, smoothing the top with a spatula. Sprinkle with the reserved oats.
  14. 14Transfer the dough to the greased loaf tin, smoothing the top with a spatula. Sprinkle with the reserved oats.
  15. 15Transfer the dough to the greased loaf tin, smoothing the top with a spatula. Sprinkle with the reserved oats.
  16. 16Bake for 45 minutes, or until the loaf is firm and sounds hollow when tapped on the base.
  17. 17Bake for 45 minutes, or until the loaf is firm and sounds hollow when tapped on the base.
  18. 18Bake for 45 minutes, or until the loaf is firm and sounds hollow when tapped on the base.
  19. 19Remove from the tin and allow to cool on a wire rack before slicing.
  20. 20Remove from the tin and allow to cool on a wire rack before slicing.
  21. 21Remove from the tin and allow to cool on a wire rack before slicing.

Ingredients

  • 400 g wholemeal flour
  • 400 g wholemeal flour
  • 400 g wholemeal flour
  • 100 g rolled oats
  • 100 g rolled oats
  • 100 g rolled oats
  • 2 tbsp rolled oats
  • 2 tbsp rolled oats
  • 2 tbsp rolled oats
  • 2 tsp bicarbonate of soda
  • 2 tsp bicarbonate of soda
  • 2 tsp bicarbonate of soda
  • 1 tsp flaked salt
  • 1 tsp flaked salt
  • 1 tsp flaked salt
  • 2 tsp honey
  • 2 tsp honey
  • 2 tsp honey
  • 330 ml Guinness
  • 330 ml Guinness
  • 330 ml Guinness
  • 170 ml buttermilk
  • 170 ml buttermilk
  • 170 ml buttermilk
  • 2 tbsp black treacle
  • 2 tbsp black treacle
  • 2 tbsp black treacle
  • 0 butter
  • 0 butter
  • 0 butter
  • 0 jam
  • 0 jam
  • 0 jam

Equipment

mixing bowljugforkloaf tinspatulawire rackknife