Stout bread
HB-18126 · Hand-built original · Irish
A simple wholemeal soda bread darkened and given a slight bitterness by stout, leavened with bicarbonate of soda and buttermilk. Wonderful with rich pates and strong cheese.
IrishCakes and baking1 hr 30 minMakes 1 loaf2413 kcalVegetarianEgg-freeHigh Fiber
Main ingredient: greasing
Servings:1quantities adjust to match
Ingredients
- vegetable oil, for greasing
- 7 oz plain flour, plus extra for dusting
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 1 lb 4 oz wholemeal flour, plus extra for dusting
- 2 tbsp dark brown sugar
- 10 fl oz stout
- 8 fl oz buttermilk
Method
- Heat the soda bread oven to 450°F and grease a 2 lb loaf tin with the vegetable oil.
- Stir the plain flour, bicarbonate of soda and salt together in a large bowl, then stir the wholemeal flour and dark brown sugar through that mixture.
- Pour the stout and buttermilk into the flour bowl and mix everything well until a wet dough forms.
- Tip the dough onto a lightly floured work surface and roll and fold it gently until it forms a fat sausage roughly the size of the loaf tin.
- Lay the dough in the greased tin, pat its top smooth into the edges with wet hands and rest the loaf for 10 minutes.
- Bake the stout bread for 10 minutes at 450°F, then lower the oven heat to 350°F and bake the loaf for another 25 minutes, until its top is golden and its base sounds hollow when tapped.
- Cool the loaf in its tin for 5 minutes, turn it out onto a cooling rack and let the bread cool before it is sliced.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
2413 kcalCalories
66.9 gProtein
511.9 gCarbs
16.6 gFat
0.3 gSaturates
20.3 gFibre
27.3 gSugars
5035 mgSodium
0 mgCholesterol
1492 mgPotassium
90 mgCalcium
19.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data