Description
The perfect bread for St-Patrick’s day
Ingredients
Scale
- 500g/17oz. good quality – organic wholemeal wheat or spelt flour
- 1/2/4oz. cup rolled oats
- 2 teaspoons of baking soda
- 1 teaspoon of seasalt
- 3 teaspoons of molasses or black treacle
- 200ml/6.7 oz stout beer and 200 ml/6.7 oz live yoghurt
- some extra flour to dust
Instructions
- Preheat your oven to 190C/375F.
- Line a baking tray with greaseproof paper.
- Combine the flour, baking soda and salt well in a bowl.
- Add yoghurt and stout and mix with the dry ingredients.
- Quickly form a wet dough – it is important to get the bread in the oven as quickly as possible and not to overwork it – if the dough is too wet dust with flour until you can shape it.
- Dust it with flour and cut a cross in the dough half way down the dough.
- Put on the baking tray in the middle of the oven for 40 minutes.
- The bread is ready when it makes a hollow sound when you knock on the bottom.
- Cool on a wire rack.
Notes
I like to place a small container of water with the bread in the oven, the moisture will help the bread get a tender crumb.
Best eaten when still slightly warm and spread with butter.
- Prep Time: 5 mins
- Cook Time: 40 mins