Happy St. Patrick’s Day!
This has got to be one of the easiest recipes I have ever made. The bread when finished is so versatile, have it in the afternoon with a mug of tea, serve it with horseradish cream and some rare roast beef or in my case I am serving it with Glenarm Organic Irish smoked salmon!
600g Wholemeal flour
150g Plain Flour
2 ½ Tblsp Brown Sugar
1 tblsp of fennel seeds, 1tsp extra for the top of the bread.
40g Butter, a little extra for the tins
½ pt Guinness
Butter and line a 1lb loaf tin with silicone or greaseproof paper
Mix all the dry ingredients together, mix the treacle with buttermilk, then mix all together. Place in a tin ¾ of the way up the tin sprinkle some fennel seeds on top and bake for 40-50 minutes at 170oc.
Test with a knife, if it comes out clean, remove from the oven and leave in the tin for 4-5 minutes.
Remove from the tin and allow to cool on a wire rack, giving you a lovely crispy crust.
Serve as you wish,