-
makes
1 loaf
-
preparation
10 minutes
-
to cook
55 minutes
-
difficulty
easy
Ingredients
- 60 grams Treacle
- 60 grams honey
- 150 grams strong
- 250 grams Plain flour
- 250 grams Whole wheat flour
- 170 grams Oatmeal (coarsely ground steel-cut oats), plus extra for sprinkling
- 50 grams Mixed seeds (e.g. pumpkin seeds (peptas), sunflower seeds, sesame seeds), plus extra for sprinkling
- 16 g (about 3 teaspoons) bicarbonate of soda (baking soda/baking soda)
- 12 grams (2 tablespoons) sea salt
- 250 ml Buttermilk
- 10 grams Butter, room temperature, to prepare tin
- 2-3 tbsp Simple dough for tin preparation
Instructions
- Preheat your oven to 170°C. Line a loaf tin with butter and dust with flour. Remove any excess.
- Place the treacle, honey and stout in a small saucepan and heat gently until incorporated. Set aside to let the mixture come back to room temperature.
- Add the flour, oatmeal, seeds, baking soda and sea salt to a bowl. Mix by hand until evenly distributed. Make a well in the center, add the stout mix and buttermilk and mix to a stiff batter consistency.
- Pour the mixture into the loaf tin, it should come about ¾ of the way up. Sprinkle some extra oats and seeds on top. Place in the oven and bake for 50 minutes to an hour, until the base of the loaf sounds hollow when tapped. Remove from tin and cool on a wire rack before serving with butter.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
