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Our Journey in Life is more than we allow it to be.
We must all Be Ourselves to really enjoy what's all around us.
Take hold and learn from Life and Others.

I Follow the Way of Jesus.

Tuesday, January 18, 2011

Bread Recipe's

Guinness Bread after being cool for one hour.
My wife and I have been reading some books by Patrick Taylor.  Great author and great writer.  The first book is "An Irish Country Doctor" the second is "An Irish Country Village" at the end of the first book was a recipe for Wheaton Bread.  I made it and it was gone within the week.  So I told the author that we enjoyed it and he sent me a recipe for Guiness Bread that is almost gone and I just made it Saturday.  I asked the author and he said I could post them.  So here they are with credit given to Mrs. Kincaid and Kate Taylor.  Thank you for the wonderful recipes.



2 ½ cups whole wheat flour
1 tablespoon granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk

Mix dry ingredients very thoroughly.  Then add 1 ¾ cups of buttermilk to make a thick paste – not too dry.  Turn it into a well greased loaf tin.  Bake at once a 400ºF for 15 minutes until risen; then bake a further 45 minutes at 400ºF.  It top gets too brown, cover with parchment paper.

(we left the sunflower seeds out of the Guinness Bread.  It was great.  We are not sunflower seeds in bread type of people.)


280 g / 10 oz Plain flour
280 g / 10 oz Whole wheat flour
170 g /Oats
50 g / 2 oz Sunflower seeds
4 tbl brown sugar
3 teaspoons salt
2 tbl cooking oil
2 tbl treacle or molasses
1 can Guinness
300ml /8oz / 1 cup approx. milk
3 teaspoons baking soda dissolved in the milk

First prepare the baking tins by greasing them well and lining with greaseproof parchment. Turn on the oven to 200C/400F. Mix all the dry ingredients in a large bowl, make a well in the centre and add the Guinness followed by the oil, treacle and lastly the milk. You add the milk last because sometimes you may need to add more or less depending on the brand of flour used or even the weather conditions. However what you are aiming for is a nice soft dropping consistency. Divide the mixture between 2 loaf tins (I use a large 2lb and a smaller 1lb size for this quantity of mixture and as it freezes well I always have one for an emergency.) Bake in the oven at 200C/400F for 10 mins then turn the oven down to 180C/350F and bake for a further 35 to 45 mins.

Source:  Kate Taylor Home Recipe

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