Stout & apple wheaten bread

Stout & apple wheaten bread

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Prep: 30 mins Cook: 35 mins - 40 mins

Easy

makes 3 loaves

An easy beer bread with chunks of sweet apple. This wholemeal loaf is made with buttermilk and treacle for a dense, moist slice you can enjoy with your tea

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal126
  • fat2g
  • saturates1g
  • carbs22g
  • sugars7g
  • fibre2g
  • protein3g
  • salt0.5g
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Ingredients

  • 60g butter, cut into small cubes, plus more for the tins
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large apple (or 2 small ones), peeled, cored and diced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 175g plain flour
  • 450g wholemeal flour
  • 90g medium oatmeal
  • 2 ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 4 tbsp muscovado sugar
  • 175ml good-quality stout
  • 5 tbsp treacle
  • 400ml buttermilk
  • oat flakes, pinhead oatmeal or sesame seeds (or a mixture of all three) to sprinkle over the top

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter three 1lb loaf tins. Toss the apple with 2 tbsp of the plain flour. Mix the flours and oatmeal with 1 tsp salt and the bicarbonate of soda. Add the butter and rub it in with your fingertips. Stir in the sugar.

  2. Make a well in the middle of the mixture and gradually pour in the stout, followed by the treacle, then the buttermilk. Mix the liquids in with a butter knife as they are added, also working in the floured apple – work quickly and be careful not to overmix.

  3. Divide the mixture between the loaf tins, sprinkle over the oats or seeds. and bake for 35-40 mins. To test whether the loaves are ready, remove one from the tin and tap the bottom. If it sounds hollow, it’s ready; if not, return to the oven for a little longer. Turn the loaves out of the tins and leave to cool on a wire rack.

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