This month’s blog spot is by food writer and cook Valerie O’Connor, author of Bread on the Table. Why not try out one on of her fantastic recipes for Guinness, Treacle and Walnut Bread?
A chef friend, Paul Cosgrove, gave me this recipe; I’d tried many times to get a recipe that highlighted the characteristics of our favourite pint, and this is a great one. Guinness works best in a yeast bread, making the most of the malted flavours and the brewer’s yeast that make up this wonderful stout. The treacle brings out the typical burnt-barley taste of the brew and the walnuts give a lovely sweet little crunch. This bread tastes great with a big slab of mature cheddar and a pint of Guinness, naturally!
Makes one large loaf
200g/7oz coarse ground wholemeal flour (I like Ballybrado best)
300g/10oz strong white flour
15g fresh yeast/7g fast-action yeast
2 tbsp treacle
300ml/10floz Guinness – from a can, bottle or draught
50g/2oz walnuts, chopped
Oven 200C/390F/Gas 6
1. Put the flours and salt in a large bowl and either rub in the fresh yeast or sprinkle over the fast-action yeast. Then add the treacle and Guinness and begin to bring all the ingredients together with your hand, or a dough scraper.
2. When you have a craggy dough, tip it out onto an oiled surface and knead it for 10-12 minutes, or do the kneading in a mixer, but finish it by hand so you know the feel of your dough. Sprinkle over the walnuts and keep kneading until they are fully incorporated.
3. Put the dough in a bowl, cover it with clingfilm or a tea towel and allow it to double in size for at least an hour.
4. Knock back the dough by punching it down and folding it over a few times. Shape it into a round and lay it on a floured or oiled baking tray, covered with a cloth. Leave to rise again for 50-60 minutes, meanwhile preheat the oven for 30 minutes before baking.
5. Slice a few long cuts into the loaf with a bread knife or blade. Bake for 20 minutes and then turn the oven down to 180C/350F/Gas 5 for a further 20-30 minutes, checking to see if the loaf is baked by tapping it on its bottom, if it sounds hollow, it’s cooked.
6. This bread has a lovely robustness and is very satisfying to bake.
Valerie O’Connor is a cook, food writer and photographer; she has cooked in professional kitchens from Brussels to Malaysia. She is a qualified organic horticulturalist and tutors in food growing, cooking and baking. She is widely published in the press and has appeared as a guest critic on Masterchef Ireland.