Belfast Black Stout, Oat & Treacle Wheaten

Category, , , DifficultyIntermediate

Using our Mourne and Bread Wheaten Bread Mix, with the local award winning Belfast Black Stout from Whitewater Brewery Ltd in Castlewellan, alone with some Oats and Treacle, to create a delicious Savoury Loaf of Wheaten Bread. Perfect to accompany winter Soups or cheese boards.

Yields1 Serving
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

 500 g Mourne & Bread Wheaten Bread Mix
 200 ml Belfast Black Stout (depends on taste, 400ml of liquid required)
 200 ml Water
 1 tbsp Oil (Sunflower, Vegetable, Rapeseed, Olive)
 1 tbsp Treacle
 30 g Oats, and more for topping

1

Gather ingredients and utensils, preheat oven to 200C.

2

Add the bag of mix to bowl, removing the small bag of coarse wholemeal for use later.

3

Add liquid, for this recipe we used half water half stout. For a stronger flavour feel free to increase the level of stout, as long as the total liquid level does not exceed 400ml. Using 200ml means there is a nice wee drink for the baker to enjoy while it is in the oven! Also add the 1 tbsp of oil.

4

Add the treacle.

5

Mix until you get a uniform consistency.

6

Add some oats for extra texture and taste, small handful or 30g will do, and mix lightly, also mix in the contents of the small pouch of coarse wholemeal.

7

Deposit into pre greased baking tin. For this bake I used a 9 inch round tin, although it might be nice to make a few smaller loaves in 1lb loaf tins. Ensure the mix is evenly spread.

8

Liberally sprinkle the top with Oats. Then pop in the oven at 200C for approx 50-60 mins for this size of loaf. If making a couple of smaller ones, 40-50 mins should do. Judge bake by colour, or pierce with a skewer, and if comes out clean, your loaf is baked. A nicely baked loaf of Wheaten should sound hollow, when tapped on the bottom when removed from the tin. Will baking, wash your bowl and enjoy the leftover Belfast Black Stout!

9

When baked, enjoy the marvelous smell in your kitchen and think of all the ways you can put this loaf to good use! Cheese boards and winter soups spring to mind, even prawn cocktail.

10

Ingredients

 500 g Mourne & Bread Wheaten Bread Mix
 200 ml Belfast Black Stout (depends on taste, 400ml of liquid required)
 200 ml Water
 1 tbsp Oil (Sunflower, Vegetable, Rapeseed, Olive)
 1 tbsp Treacle
 30 g Oats, and more for topping

Directions

1

Gather ingredients and utensils, preheat oven to 200C.

2

Add the bag of mix to bowl, removing the small bag of coarse wholemeal for use later.

3

Add liquid, for this recipe we used half water half stout. For a stronger flavour feel free to increase the level of stout, as long as the total liquid level does not exceed 400ml. Using 200ml means there is a nice wee drink for the baker to enjoy while it is in the oven! Also add the 1 tbsp of oil.

4

Add the treacle.

5

Mix until you get a uniform consistency.

6

Add some oats for extra texture and taste, small handful or 30g will do, and mix lightly, also mix in the contents of the small pouch of coarse wholemeal.

7

Deposit into pre greased baking tin. For this bake I used a 9 inch round tin, although it might be nice to make a few smaller loaves in 1lb loaf tins. Ensure the mix is evenly spread.

8

Liberally sprinkle the top with Oats. Then pop in the oven at 200C for approx 50-60 mins for this size of loaf. If making a couple of smaller ones, 40-50 mins should do. Judge bake by colour, or pierce with a skewer, and if comes out clean, your loaf is baked. A nicely baked loaf of Wheaten should sound hollow, when tapped on the bottom when removed from the tin. Will baking, wash your bowl and enjoy the leftover Belfast Black Stout!

9

When baked, enjoy the marvelous smell in your kitchen and think of all the ways you can put this loaf to good use! Cheese boards and winter soups spring to mind, even prawn cocktail.

10

Belfast Black Stout, Oat & Treacle Wheaten