| IRISH BLACK BREAD
This is an adaptation of a popular beer bread from: The Irish Heritage Cookbook
by Mercedes McLoughlin & Marian McSpiritt
300g strong white flour
200g plain wholewhest flour
5ml sea salt
15g fresh yeast
15ml malt extract
30ml molasses
5ml caraway seeds
5ml ground ginger
15ml oil/butter
1 bottle Guinness
Weigh the flour and salt into a large mixing bowl and add fresh yeast, malt extract, molasses, caraway seeds, ginger, and oil; then pour over the beer. Stir together and form a raggy dough. Adjust with a little addition of flour or water, if necessary.
Turn out onto a work surface and knead for 3-5mins; divide into two pieces and form into round loaves. Using a knife, score a cross on the top of each loaf. Cover with a tea towel, and leave to rise until double in size.
Bake in a hot oven at 220ºc for 30mins, or until done. Cool on a wire rack and brush with melted butter.
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