Guinness and Walnut Bread
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
- Preheat oven to 150 C and lightly grease two or three loaf tins. Dust them with flour and set aside.
- 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.
- Pour the milk, golden syrup, black treacle melted butter and Guinness into the well. Mix well, ensuring there are no dry floury patches remaining.
- The mixture will be wet and resemble porridge in texture.
- 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.
- Increase the oven temperature to 180 C and bake for a further 25 minutes, until the bread sounds hollow when knocked on the bottom.
- Transfer to a wire rack to cool completely.