Guinness and Walnut Bread

Course: Main

Servings: 3 loaves

Prep Time: 15 minutes

Cook Time: 65 minutes

  • brown flour - 625 grams
  • plain flour - 310 grams
  • caster sugar - 75 grams
  • salt - 15 grams
  • bicarbonate of soda - 20 grams
  • porridge oats - 125 grams
  • walnuts - 125 grams (chopped)
  • full fat milk - 750 ml
  • golden syrup - 110 grams
  • black treacle - 220 grams
  • butter - 75 grams (melted)
  • Guinness - 200 ml
  1. Preheat oven to 150 C and lightly grease two or three loaf tins. Dust them with flour and set aside.
  2. Sieve the plain flour and baking soda together in a large bowl and add the brown flour, sugar, salt, oats and walnuts, mixing well. Make a well in the centre.
  3. Pour the milk, golden syrup, black treacle melted butter and Guinness into the well. Mix well, ensuring there are no dry floury patches remaining.
  4. The mixture will be wet and resemble porridge in texture.
  5. Fill your bread tins three quarters and bake in the centre of the oven for 45 minutes. You can place a small tin of water at the bottom of the oven to help keep the bread from drying out too much while baking, if you wish.
  6. Increase the oven temperature to 180 C and bake for a further 25 minutes, until the bread sounds hollow when knocked on the bottom.
  7. Transfer to a wire rack to cool completely.