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.
