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GUINNESS AND PECAN BREAD
This delicious bread is best eaten as soon as it is cool enough to handle. If you want to keep it for any longer, sprinkle a little water over the crust as soon as it comes out of the oven and wrap in a clean tea towel to stop the crust becoming too hard.
Ingredients
- Makes 1 loaf
- time: N/A
- oven temp: N/A°C / N/A°F
- 450 g/1 lb wholemeal flour
- 100 g/4 oz plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 50 g/2 oz rolled oats
- 50 g/2 oz pecan halves, roughly chopped
- 2 eggs
- 150 ml/1/4 pint Guinness
- 225 ml/8fl oz buttermilk
- 2 tbsp treacle
- butter, to serve
GUINNESS AND PECAN BREAD
Preheat the oven to 180C/350F/Gas 4. Sieve the wholemeal flour into a bowl with the plain flour, bicarbonate of soda and salt, then tip the residue from the sieve back into the bowl. Stir in the rolled oats and pecan halves.
Break the eggs into a jug and lightly beat, then stir in the Guinness, buttermilk and treacle, whisking to combine. Make the well in the centre of the dry ingredients and gradually add enough of the egg mixture to mix to a soft dough.
Turn out on to a lightly floured work surface and knead very lightly, then shape into an oval round and place on a lightly floured baking sheet. Cut a deep cross in the top and bake for 15 minutes, then reduce the temperature to 200C/400F/Gas 6 and bake for a further 20-25 minutes or until the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.
To Serve
Eat while still warm, cut into slices with lashings of butter.