Yield: 10 Servings
- 2
cups coarse whole wheat flour or
- 1
cup each quick-cooking oatmeal and oat bran
- 2
cups fine whole wheat flour
- 1/2
cup superfine sugar
- 1
teaspoon baking soda
- 1
teaspoon salt
- 8
Tablespoons butter
- 1
teaspoon malt extract
- 1
1/4 cups buttermilk
- 1
1/4 cups Guinness
Preheat
oven to 425° F. Grease a 9-inch loaf pan and dust with whole meal
flour. In a large mixing bowl, combine the flours, sugar, soda, and
salt. Cut in the butter. Stir in the malt, buttermilk, and Guinness
and mix well. Pour into prepared pan and sprinkle with 1 to 2 tablespoons
coarse whole wheat flour. Bake for 30 minutes, then reduce heat to
400° F and bake 15 to 30 minutes longer. Bread is done when a skewer
inserted into the center comes out clean. Turn off the oven and cool
with the door open for 30 minutes. Transfer to a wire rack to cool
completely.
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