Stout Bread
This hearty stout and wholemeal bread is a rustic and flavorful loaf that pairs perfectly with soups and stews. The dark brown sugar adds a touch of sweetness to complement the rich stout flavor. With a crunchy crust and a soft, dense crumb, this homemade bread is a comforting addition to any meal.
— Constant Cookbook
Ingredients
- , for greasing vegetable oil
- 200g/7oz plain flour
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 550g/1lb 4oz wholemeal flour
- 2 tbsp dark brown sugar
- 300ml/½ pint stout
- 220ml/8fl oz buttermilk
Instructions
- Preheat the oven to 230C/450F/Gas 8 and grease a 900g/2lb loaf tin with vegetable oil.
- Add the plain flour, bicarbonate of soda and salt to a large bowl. Stir through the wholemeal flour and sugar.
- Pour in the stout and buttermilk. Mix well to form a wet dough.
- Tip the dough onto a lightly-floured work surface. Roll and fold the mixture gently until it forms a fat sausage, roughly the size of the tin.
- Place the dough into the greased loaf tin and, with wet hands, pat down and smooth the top into the edges. Set aside for 10 minutes to rest.
- Bake for 10 minutes, then reduce the oven temperature to 180C/350F/Gas 4. Bake for another 25 minutes, or until the top is golden and the base sounds hollow when tapped.
- Cool in the tin for five minutes and then turn out onto a cooling rack. Let the loaf cool before slicing.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 1 loaf
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