Multi-seed Guinness Brown Bread

By 1buttons

Ingredients

• Sunfl ower oil, for greasing
• 50 g (1/3 cup) plain (all-purpose) flour
• 350 g (3 cups) wholemeal (whole
• wheat) flour
• 75 g (. cup) porridge (rolled) oats
• 50 g (1/3 cup) pinhead oatmeal
• (steel-cut oats)
• Pinch of salt
• 2 tsp bicarbonate of (baking) soda
• 1 large (US extra large) egg
• 100 ml (. cup) Guinness
• 400 ml (1 2/3 cups) buttermilk
• 2 tbsp treacle (molasses) (optional)
• 3 tbsp mixed seeds (e.g. pumpkin,
• sesame, poppy, sunflower)

Details

Servings 1
Adapted from kevindundon.com

Preparation

Step 1

Add to Delicious!

stirred as little as possible, so it’s also really

quick to make. It will keep fresh for 4–5 days

Makes a 900g (2lb) loaf

wheat) flour

3 tbsp mixed seeds (e.g. pumpkin,

1 Preheat the oven to 160°C/325°F/gas mark 3. Grease

2 Place the flours, oats and salt in a large bowl. Sift

in the bicarbonate of soda and stir together. (a)

3 Beat the egg in a separate bowl, add to the dry mixture

and stir again.

4 Add the Guinness, buttermilk and treacle (if using)

and mix to a sloppy consistency. (b/c) Finally, stir

in 2 tablespoons of the seed mixture. (d)

5 Pour into the prepared tin and smooth the top with5 Pour into the prepared tin and smooth the top with

a wet spoon. (e/f) Sprinkle the remaining seeds over

the surface and bake for 1 hour. (g) Turn the loaf out,

then pop it back inside the tin upside down and bake

for a further 15–20 minutes. (h) Transfer to a wire rack

to cool.