Ingredients
To make: 4 loaves
- 1400g brown flour
- 100g pinhead oats
- 25g salt
- 1.5L buttermilk
- 4 eggs
- 200g treacle
- 75g pinhead oats
- 75g bran
- 500ml Beamish (or similar)
- Topping– pumpkins seeds, oats, sesame
- 10g bread soda
- 1 lb of butter
- 100 g honey
- 15 g salt
- 12 finely chopped sage leaves
Method
- First thing is to make sure your loaf tins are clean – spray.
- Whisk the eggs, add the treacle to incorporate, then add the buttermilk & porter
- Make a well in the dry mix and gently fold in the liquid into the dry mix
- Divide the mix into 4 and fill your loaf tins
- Top the mixture with pumpkin seed, sesame or poppy seeds
- Bake at 180 degrees in a pre-heated oven for 30 minutes
- Remove from the tin and bake again for a further 10 minutes
- Whip the butter and honey together in a mixer add the salt and chopped sage
- Serve the butter with slices of brown bread
