Wed, 16 March 2022
Catherine Leyden was in the AM kitchen this morning
Ingredients:
· 450g/1lb Odlums Coarse Wholemeal Flour
· 2 level teaspoons Odlums Bread Soda
· 25g/1oz Odlums Pinhead Porridge Oats
· 4 tablespoons Shamrock Demerara Sugar
· 80g Shamrock Chopped Walnuts (optional)
· 50g/2oz Butter or Margarine
· 1 tablespoon Treacle
· 400ml Guinness
Instructions:
1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 2lb loaf tin.
2. Put butter/margarine and treacle into a saucepan over a low heat and allow the butter/margarine to melt.
3. Meanwhile, combine the wholemeal, pinhead, sugar and chopped walnuts into a bowl. Sieve in the bread soda and mix well.
4. When the butter/margarine has melted, add the Guinness and stir.
5. Add the liquid to the dry ingredients and mix well. Transfer mixture to prepared tin and bake for about 40-50 minutes until risen and sounds hollow when tapped underneath.
6. Wrap in a clean tea towel and allow to cool.
