The Doyle Collection hotels homemade Guinness Bread is a staple on the menu at all their restaurants. Served as a side or a light bite, this deliciously moorish bread has almost a cake-like texture and can be enjoyed as it is, or accompanied by smoked salmon for breakfast or perhaps Dorset Crab with apple and mayonnaise as a quick lunchtime bite.
- 310g Whole Wheat Flour
- 410g White Flour
- 140g Rolled Oats
- 1 teaspoon Table Salt
- 2 ½ teaspoons Baking Soda
- 2 tablespoons Butter
- 270g Milk
- 70g Black Treacle (or molasses)
- 140ml Guinness
- Preheat oven to 180c
- Mix together the whole wheat flour, white flour, oats, salt and baking soda in a large bowl.
- Use a pastry cutter to cut the butter into the flour until the mixture resembles small crumbs.
- Add the milk, black treacle (or molasses) and Guinness, and mix until well combined.
- Use cooking spray to coat 2 bread loaf pans, and pour the batter into the pans.
- Sprinkle a little more oatmeal on top.
- Bake at 180c for 45 minutes to an hour, until the centre is cooked through and a skewer inserted in the centre comes out clean.
Recipe by Byron Moussouris, The Bloomsbury Executive Head Chef.
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