Guinness And Malt Wheaten Bread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From The Irish Heritage Cookbook. Margaret Johnson rated every brown bread they had while in Ireland. This one was found at an inn in Belfast and rated the best. It turns out is was prepared commercially at a small bakery in County Down. Read more . Here is their recipe. Bake time does not include sit time Ingredients:
2 cups coarse whole-wheat flour, or 1 c each wheat bran and quick cooking oatmeal (steel-cut irish, please) |
2 c fine whole wheat flour, plus more for sprinkling |
1/2 c sugar |
1 tsp baking soda |
1 tsp salt |
8 tbl butter (1 stick) |
1 tsp malt extract |
1 1/4 c buttermilk |
11/4 c guinness stout |
Directions:
1. Pre-heat oven to 375
2. Generously grease a 9 x 5 loaf pan and sprinkle it with whole wheat flour
3. In a large bowl, mix the whole wheat flours or the wheat bran and oatmeal, sugar, baking soda, and salt together
4. With a pastry blender work the butter into flour to the consistency of coarse bread crumbs
5. Make a well in the center, add the malt, buttermilk and Guinness and, with a wooden spoon, mix to a porridge consistency
6. Do not overbeat
7. Pour into the prepared pan and sprinkle some fine whole-wheat flour on top
8. Bake for 30 minutes
9. Turn oven temp down to 325 and bake about 30 minutes more or until bread is browned and springs back when touched gently
10. Turn the oven off, open the door and let the bread sit for another 30 minutes
11. Unmold onto wire rack and cool completely before slicing
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