Wholemeal flour 450g (1lb), plus extra for dusting
Plain flour 150g (5oz)
Salt ½ tsp
Bicarbonate of soda 1½ tsp
Black treacle or brown sugar 1 rounded tbsp
Buttermilk 200ml (7fl oz)
Guinness or other stout 250ml (8fl oz)
Preheat oven to 220°C/200°fan/Gas 7 and butter a large baking sheet.
Mix dry ingredients in a large bowl. Add treacle or sugar, buttermilk and stout, mix with a knife, then use your hand to form a sticky dough.
Tip dough out and knead a little until smooth. Cut in half then form each piece into a round. Put on baking sheet, dust with a little wholemeal flour. Cut a cross in the tops and bake for 35-40 minutes until they sound hollow when tapped on the base.
Cool, then slice and serve with butter and honey or with smoked fish and a piquant salad, or with soup.
Best eaten on day you bake it but fine toasted next day. Use honey instead of treacle or sugar for a sweeter tasting bread.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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