At some stage last year I visited a small craft & food fair.
Being small it gave ample opportunity to chat to all the exhibitors. The food stalls had the added bonus of tasting their wares: Chutneys, jams, breads and cakes. I bought a coffee and wandered happily sipping in the sunshine and talking to every one I met.
One particular bread took my fancy… the memory of the taste stayed with me all day.
Late that night I went searching online… and found exactly what I wanted.
I bookmarked it for use at a future date.
Stuff happens… time passes… and it was the following week before I printed out my recipe.
I was short one vital ingredient and vowed to add it to my shopping list. Again weeks passed into months, but eventually, I remembered to add the required liquid to my basket: A bottle of Guinness.
Truth be told, there was another recipe I wanted to try with Guinness, so my purchase was a 500ml bottle. That covered both recipes and a few mouthfuls to quench my thirst as I worked! By now I think you know where this is going…
Preheat oven to 220°C
75g porridge oats
250g wholemeal flour*
100g dark brown soft sugar
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
50g melted butter
1 teaspoon vanilla extract
330 ml Guinness® beer (1 bottle)
Preheat oven to 220 degrees C (gas mark 7). Grease an 23 x 30cm baking.
Mix together the oats, flour, sugar, bicarbonate of soda, baking powder and salt in a large bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk and Guinness®. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour mixture into the prepared baking tin, and sprinkle with additional oats if desired.
Bake in preheated oven for 30 minutes, then turn the temperature down to 200°C and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.
Serve warm with butter and honey.
*I found this to be a very wet mixture, think pouring rather than the usual stiff Wheaten bread, I added a little more wholemeal flour, in Mammy fashion:- Stuck my hand in the bag and sprinkled about half my handful to the mix. One of these days I must weigh ‘my handful’!
The quantities above gave me a 2lb loaf and a skimpy 1lb loaf. I made both Guinness recipes last Monday, the day before Elly & George arrived. Naturally, I cut into the little one as soon as it was cold. I loved it. So did Elly & George.
I have tried it with smoked salmon, hummus, marmalade and with a skim of Chocolate nut spread and topped with mashed banana. They all worked for me. I made it on a Monday and the last two slices were just as soft and delicious on Saturday – five days later. With normal wheaten bread, I would need to toast it by the third day.
I will make it again.
The other recipe will show up next Monday… in the meantime I need visit the off-licence!