Gordon's Guinness bread
By Catherine Kennedy
Where does it come from?
The origins of this bread lie, unsurprisingly, in Ireland – a country famed for its love of a good loaf.
From wheaten to soda, the Irish have quite a range of mouth-watering breads – and there’s something very comforting about being welcomed into someone’s home with a cup of tea, a roaring fire and a selection of home-baked treats.
Enter Guinness bread! Dark and moist, with the flavour of the black stuff, this recipe is both delicious and easy to make (very much from the ‘if you can read and count then you can bake’ school of baking).
And the best part? There’s no ‘rising time’.
Great served with stew, soup or as an afternoon snack with creamy butter. If you’re feeling fancy, cheese and chutney is also a tasty alternative.
Ingredients (Serves 8)
250g wholemeal flour
100g dark brown soft sugar
75g porridge oats
2 teaspoons bicarbonate of soda
1 teaspoon baking powder extract
1/2 tsp salt
330ml Guinness beer (1 bottle)
50g butter, melted
1 tsp vanilla extract
How to make it?
Pre-heat oven to 220C/200C fan/gas 7 and grease a 23x30cm baking tray.
Mix together the flour, sugar, oats, bicarbonate of soda, baking powder and salt in a large bowl.
In another large bowl, stir together the buttermilk, Guinness, butter and vanilla extract.
Pour the flour mixture into the beer mixture and stir until blended together well.
Pour the mixture into the baking tin and sprinkle with some extra oats (if you like).
Bake in pre-heated oven for 30 minutes, then turn the temperature down to 200C/180C fan/gas 6 and bake for another 30 minutes.
Turn the oven off, open the door and allow to cool for 30 minutes (in the oven).
Turn your creation out onto a wire rack.
Sit down and enjoy!