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.