- 550g Wholemeal flour and extra for dusting
- 200g Plain flour and extra for dusting
- 300ml Chocolate safari imperial stout
- 220ml Buttermilk (milk)
- 2 tsp Bicarbonate of soada
- 1 tsp Sea salt salt
- 2 tbsp Dark brown sugar
- Vegetable oil for greasing
Preheat the oven to 230C
Grease a 900g-loaf tin with the vegetable oil.
In a large bowl, add the plain flour, bicarbonate of soda, whole meal flour, sugar and salt.
Pour in the stout and buttermilk.
Mix to form a wet dough.
Tip the dough onto a lightly floured work surface. kneed the mixture gently until it forms a shape about the same size as the tin.
Put the dough into the prepared tin and with wet hands pat down and smooth the top into the edges.
Rest for 15 minutes.
Bake for 10 minutes, then turn the oven temperature to 180C and bake until the top is golden and the base sounds hollow when tapped approximately (25 minutes).
Leave the bread in the tin to cool for five minutes, then turn out onto a cooling rack.
Cool fully before slicing and buttering.