Guinness and Malt Wheaten Bread ( Irish Christmas Eve )

 

Dense, heavy and moist!  What a fantastic bread.  I have made lots of Irish Brown Soda  Bread,

but none that compare to this.  Excellent toasted for breakfast.  I like to toast is twice to gets lots

of crunch from all the nooks and crannies in the bread.

This Recipe makes one very large loaf.  I cut each slice in half again for serving and

to fit in the toaster.

Recipe Source by: Margaret M. Johnson ( The Irish Spirit )

As Always,

ENJOY!

2 c. fine whole wheat flour

2 c. coarse whole wheat flour or 1c. each wheat bran and quick cooking oatmeal(McCann's Irish oatmeal)

1/2 c. sugar

1 tsp. baking soda

1 tsp. salt

1/2 c. Kerrygold Irish butter, cut into small pieces

1 1/2 tsp. barley malt extract

1 1/4 c. buttermilk

1 1/4 c. Guinness Stout

Preheat oven to 375 degrees. Grease 9x5x3 loaf pan.

In a large bowl, combine, flour, sugar, soda, salt.  With a pastry cutter work in the butter until it resembles a coarse meal.  Make a well in the middle and add the malt, buttermilk and stout. Mix with a wooden spoon to a porridge consistency. 

Pour into the prepared pan. Sprinkle additional flour on top. Bake for 30 minutes and then reduce the oven temperature to 325 degrees for another 30 minutes longer.  Turn off the oven and let the bread cool in the oven with the door open for another 30 minutes. Remove from the pan and let cool on a wire rack before slicing.