Not too sweet, moreish and perfect for sharing. A great way to feed a crowd.
250g Shipton Mill Strong white flour.
250g Shipton Mill Organic 100% wholemeal flour.
150g Porridge oats.
15g Bicarbonate of Soda (Do not use baking powder, they are not the same)
30ml Black treacle or molasses
60ml Irish Stout
A handful of Barley flakes for sprinkling (optional)
Preheat oven to 200°C. Line loaf pan with non-stick baking paper. In a large mixing bowl, stir together the dry ingredients then make a well in the centre. Pour in the liquid ingredients then using your fingers, lightly combine into a wet dough. You might need to add a little more flour to bind everything together depending on the consistency of your buttermilk. Don’t over-mix or knead.
Spoon into loaf pan and run a knife through the top of bread dough. Sprinkle with barley flakes if preferred. Bake for 45-50 minutes.
Remove bread from pan, transfer to a wire rack, lay a slightly damp tea towel over the top then leave to cool completely.
Note: The tea towel will help keep the moisture in and the crust from being too hard.
Added by: Dario Zambrano Sanguinetti
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers