Eunice Power’s stout bread

I was experimenting with bread recipes recently and used Blackrock Stout in a bread recipe – and WOW the result was fantastic. A dark, sweet bread with a wonderful malty flavour. Not to mention a great way of sneaking a little stout into the system during the Lenten period!!

Ingredients

• 450g/1lb Coarse Wholemeal
• 2 level teaspoons Bread Soda
• 25g/ 1 oz Pinhead Oatmeal
• 1 tablespoons Demerara Sugar
• 100g Chopped Walnuts
• 50g/2oz Butter
• 1 tablespoon Treacle
• 400ml Black Rock Irish Stout

Method

  1. Preheat oven to 190C/375F/Gas 5. Lightly grease a 2lb loaf tin.
  2. Put butter and treacle into a saucepan over a low heat and allow the butter 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 butter has melted, add the stout 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.

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