James Joyce, Ulysses
Ingredients
300g Oatmeal
75g (Doves Farm) Organic Self-Raising Flour
40g Porridge Oats
1¼ Tablespoons Bread Soda (Bicarbonate of Soda)
1¼ Tablespoons Soft Brown Sugar
20g Softened Butter
240ml Buttermilk
100ml Molasses
140mls Guinness, or any Black Beer you can find
40g each Walnuts and Pistachio nuts, blitzed in a food processor*
A handful of Sunflower seeds to decorate the top of the bread
*When blitzing the walnuts and pistachios, leave some texture, and don’t blitz to a powder.
Method
- Pre-heat your oven to Gas Mark 3, 325°F/170°C, and line a 2lb loaf tin with a paper liner, or grease with butter and flour your tin.
- Place all the dry ingredients into a large bowl and mix to combine. Add the butter, and rub this in with your hands.
- Add the buttermilk, molasses, and Guinness, and mix thoroughly.
- Scrape the dough out of the bowl with a strong spatula into your baking tin, flatten with an off-set palette knife, or flat kitchen knife, and top with the Sunflower seeds.
- Bake for 20 minutes, then turn the tin around, and bake for a further 20 minutes.
- Test with a skewer, and, if you find it has not fully cooked through, bake for another 5 minutes, turn again, and finish with another 5 minutes.
- Leave the loaf in the tin for 10 minutes before removing, and leaving on a wire rack to cool completely.
Fill a tea-cup with boiling water, and dip in your teaspoon before scooping out molasses from a jar, it will slide off with ease.
http://cakesbakesandotherbits.com/2014/09/13/guinness-pistachio-walnut-bread/