www.odlums.ie /recipes/guinness-brown-bread/

What you need:

  • 450g/1lb Odlums Coarse Wholemeal
  • 2 level teaspoons Odlums Bread Soda
  • 25g/1oz Odlums Pinhead Oatmeal
  • 4 tablespoons Shamrock Demerara Sugar
  • 80g Shamrock Chopped Walnuts (optional)
  • 50g/2oz Butter or Margarine
  • 1 tablespoon Treacle
  • 400ml Guinness

How to:

  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 margarine to melt.
  3. Meanwhile, put the Wholemeal, pinhead, sugar and chopped walnuts into a bowl. Sieve in the bread soda and mix well.
  4. When the 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 to 50 minutes until risen and when tapped underneath has a hollow sound..
  6. Wrap in a clean tea towel and allow to cool.

Recipe Notes:

  • A dark brown bread with a distinctive taste.
guinness-brown-bread

Guinness Brown Bread

Category

Back to School

Cook Time

50 mins

What you need:

  • 450g/1lb Odlums Coarse Wholemeal
  • 2 level teaspoons Odlums Bread Soda
  • 25g/1oz Odlums Pinhead Oatmeal
  • 4 tablespoons Shamrock Demerara Sugar
  • 80g Shamrock Chopped Walnuts (optional)
  • 50g/2oz Butter or Margarine
  • 1 tablespoon Treacle
  • 400ml Guinness

How to:

  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 margarine to melt.
  3. Meanwhile, put the Wholemeal, pinhead, sugar and chopped walnuts into a bowl. Sieve in the bread soda and mix well.
  4. When the 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 to 50 minutes until risen and when tapped underneath has a hollow sound..
  6. Wrap in a clean tea towel and allow to cool.

Recipe Notes:

  • A dark brown bread with a distinctive taste.
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox