It is interesting to note how memories emerge connected to each other… A memory will bring awake an other, linked to it by words, places and even flavours 😉 . Following then our thoughts, today we’re going back to Ireland, presenting an interesting brown bread made with oats and Guinness beer.
This bread has a delicate aroma of bitter beer, that is softened by molasses and muscovado sugar. The oatmeal give it a slightly crumbly texture.
Guinness is traditional in Ireland and widely used in the kitchen. There are also several variations of beer bread, some darker, some more “wet”: each area has its own variant. All, however, are united by the bitter taste, and reach their apotheosis with a little salted butter and a slice of smoked salmon: an excellent appetizer that we recommend 🙂 . Other times this bread is served at the beginning of the meal to accompany great soups, such as tomato soup. What are you waiting for? Try it! 🙂
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Guinness brown bread
- 300 g of wholemeal flour
- 100 g of Rye wholemeal flour
- 75 g of white flour
- 35 g of oatmeal
- 1 packet of baking powder
- 10 g salt
- 1/5 tablespoon of muscovado sugar
- 20 g of butter
- 150 ml of milk
- 40 g of molasses
- 330 ml of guinness
Heat milk, butter and molasse on low heat, until completely melted.
Unite the three flours, salt, baking powder and sugar. Using a whisk, break any lumps.
Add the beer and the warm milk, knead until the dough is smooth.
Add the oatmeal and mix gently to not break it.
Butter a large loaf pan (30 cm) and pour the mixture.
Bake the bread at 180 degrees for 60-70 minutes and check its cooking with a toothpick; remember, though, that the bread will always be slightly moist.