Traditional wheaten bread
- Vegetable oil, for greasing
- 200g (7oz) plain flour, plus extra for dusting
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 550g (1lb 2oz) wholemeal flour, plus extra for dusting
- 2 tbsp dark brown sugar
- 284ml (½ pint) stout
- 220ml / 8fl oz buttermilk
- Preheat the oven to 230C / 450F/ Gas 8 and lightly grease a 900g (2lb) loaf tin with vegetable oil.
- Add the plain flour, bicarbonate of soda and salt to a large bowl. Stir through the wholemeal flour and sugar.
- Pour in the stout and buttermilk. Mix well to form a wet dough.
- Tip the dough onto a lightly floured work surface. Knead the mixture gently until it forms a fat sausage roughly the size of the tin.
- Place the dough into the greased loaf tin and, with wet hands, pat down lightly and smooth the top into the edges. Set aside for 10 minutes to rest.
- Bake for 10 minutes, and then reduce the oven temperature to 180C / 350F / Gas 4. Bake for another 25 minutes, or until the top is golden and the base sounds hollow when tapped.
- Cool in the tin for five minutes and then turn out onto a cooling rack. Let the loaf cool before slicing.
Food Tours NI