INGREDIENTS


450g/1lb coarse wholemeal flour

30g porridge oats

2tsp soft brown sugar

110g/4oz plain flour

 

2tsp bicarbonate of soda

1tsp salt

300ml/1pot of buttermilk

1TBS treacle

250ml Guinness

Porridge oats and sunflower seeds to sprinkle over the top.

METHOD


Makes 1 loaf

 

  1. Preheat the oven to 170c/325f/GM3/Aga-baking oven, grid shelf on the floor.
  2. Grease a 2lb loaf tin.
  3. Mix the wholemeal flour, oats and sugar into a bowl and sieve the plain flour, bicarbonate of soda and salt into the bowl. Mix well.
  4. Mix the buttermilk, treacle and Guinness. Add to the dry ingredients and stir well to form a dough.
  5. Place the dough into the loaf tin and sprinkle over the porridge oats and sunflower seeds.
  6. Bake in the oven for 55mins. If it gets too dark, cover with tinfoil.
  7. The bread should easily turn out of the tin and sound hollow when tapped on the bottom.
  8. Allow to cool slightly and then turn out on to a wire rack. Serve.

 

Think Ahead & Helpful Hints

  • Freezes perfectly.
  • Beautiful toasted.
  • Great with anything from boiled eggs to smoked salmon to soups to cheddar cheese and strawberry jam.