Guinness and Buttermilk Bread

Thu, 19 March 2020

Guinness and Buttermilk Bread by Derry Clarke

Ingredients:

165g strong flour

40g oats

125g wholemeal flour

25g brown sugar

1 teaspoon bread soda

A pinch of salt

30g melted butter

250ml buttermilk

100ml Guinness

30g of treacle or syrup

 

For cured salmon:

60 to 40 ratio of salt to sugar

Lemon and lime zest

Dill

 

To cure salmon:

 

Combine salt, sugar, zest and dill together. Cure the salmon for 12 hours before washing off. 

 

Method: 

 

 

Whisk dry ingredients together in a bowl; strong flour, oats, wholemeal flour, brown sugar, bread sofa and salt. 

In a separate bowl, mix the wet ingredients together; butter, butter milk, Guinness, treacle/syrup.

Add the wet ingredients to the dry ingredients and mix well.

Once combined, place into a large loaf tin; 25cm long, 15 cm wide and 7cm deep.

Bake in oven at 180°C degrees for 1 hour.  Remove, allow to cool & serve with the cured salmon.