Guinness soda bread

Ingredients

• 250 g wholemeal flour
• 280 g plain flour
• 100 g oats, plus extra to sprinkle
• 1 tbsp bicarbonate of soda
• 2 tsp fine salt
• 250 ml Guinness
• 250 ml buttermilk
• 1 tbsp maple syrup
• 1 tbsp black treacle
• 100 g unsalted butter, softened
• 1 tsp sea salt flakes

Instructions

1. 1

   Preheat the oven to 220°C, fan 200°C, gas 7 and line a large baking tray with baking paper. Add both flours, the oats, bicarbonate of soda and salt to a large bowl. In a measuring jug, whisk together the Guinness, buttermilk, maple syrup and treacle. Make a well in the centre of the dry ingredients, then pour in the wet ingredients. Work together with a wooden spoon to make a dough that just comes together – it’ll be a little shaggy and sticky (if it’s too dry, add a splash more Guinness; if it’s too wet, add a little more flour).

2. 2

   Transfer to the lined baking tray and shape into a ball with wet fingertips. Flatten the loaf slightly, then cut a cross shape into it using the handle of a wooden spoon (make sure you don’t cut all the way through the dough). Sprinkle some extra oats on top, then bake for 10 minutes. Reduce the oven temperature to 190°C, fan 170°C, gas 5 and bake for a further 35-40 minutes or until the loaf sounds hollow on the bottom when tapped. Leave to cool for at least 15 minutes before slicing.

3. 3

   While the loaf cools, put the softened butter and sea salt flakes in a bowl and whip using an electric whisk until light and fluffy, about 2 minutes. Serve the warm bread with the whipped butter.