MAKES

1
2lb loaf

DURATION

1 hour 30 mins

•40g toasted rolled oats
•40g toasted pumpkin seeds
•40g toasted sunflower seeds
•230g wholemeal flour
•65g plain flour
•30g dark brown sugar

•1 tsp baking soda
•½ tsp sea salt
•50g whole egg
•140g buttermilk
•80g molasses
•140g Guinness

1. Preheat your oven to 190ºC/175ºC fan/gas 5 (375ºF/325ºF fan).

2. On a large tray, toast the oats and seeds for 15 minutes until golden brown. Remove and allow to cool.

3. Prepare your 2lb tin by greasing and lining it with parchment paper.

4. In a large bowl, combine the wholemeal flour, plain flour, sugar, baking soda and salt.

5. In a small bowl or jug, mix together the egg, buttermilk, molasses and Guinness until thoroughly combined.

6. You can now combine the wet and dry ingredients (& lastly add the toasted seeds/oats), and use a bread scraper or spatula to combine. Keep mixing until you can no longer see any flour.

7. Transfer the dough to your tin, smooth out the top and garnish with more oats.

8. Bake for 55 mins. Allow to fully cool before cutting open (up to 2 hours for cooling). Serve with butter and flakey sea salt.

NOTE:

•Storage: 4 days in your bread bin.