Wholemeal bread recipe for 4 - 8 people, takes only 35 mins; recipe has butter, apple, plain flour, wholemeal flour, oatmeal, bicarbonate of soda, muscovado sugar, stout, treacle, buttermilk and oat.
Stout & apple wheaten bread
Course: Wholemeal bread
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Butter: 60g butter, cut into small cubes, plus more for the tins
- Apple: 1 large apple (or 2 small ones), peeled, cored and diced
- Plain Flour: 175g plain flour
- Bicarbonate Of Soda: 2 1/2 tsp bicarbonate of soda
- Muscovado Sugar: 4 tbsp muscovado sugar
- Buttermilk: 400ml buttermilk
- Wholemeal Flour: 450g wholemeal flour
- Treacle: 5 tbsp treacle
- Oatmeal: 90g medium oatmeal
- Stout: 175ml good-quality stout
- Oat: oat flakes, pinhead oatmeal or sesame seeds (or a mixture of all three) to sprinkle over the top
Directions
- Heat oven to 180C/160C fan/gas 4. Butter three 1lb loaf tins. Toss the apple with 2 tbsp of the plain flour. Mix the flours and oatmeal with 1 tsp salt and the bicarbonate of soda. Add the butter and rub it in with your fingertips. Stir in the sugar.
- Make a well in the middle of the mixture and gradually pour in the stout, followed by the treacle, then the buttermilk. Mix the liquids in with a butter knife as they are added, also working in the floured apple - work quickly and be careful not to overmix.
- Divide the mixture between the loaf tins, sprinkle over the oats or seeds. and bake for 35-40 mins. To test whether the loaves are ready, remove one from the tin and tap the bottom. If it sounds hollow, it's ready; if not, return to the oven for a little longer. Turn the loaves out of the tins and leave to cool on a wire rack.
