250g wholemeal flour
100g strong white bread flour
100g spelt flour
75 large oats
1tsp sea salt
2 tsp bicarb
2 tbsp of honey
200g stout - you can use any brand, we used Welsh Cake Stout
Mix all the dry ingredients together in a bowl.
Line a cake tin with baking parchment, we used a 22/23cm cake tin.
Pre-heat the oven to 200c fan/350f.
Weigh out the stout, buttermilk and add the honey to the liquids.
Mix well, and using slightly wet hands, tip the dough out and shape into a round bread shape.
Then using a clean knife make a cross shape across the dough. Tradition had it, this was to let the fairies out. In fact it helps the heat get to the dough faster.
Bake for 30 minutes.
This bread is very dense, so we always suggest you poke it with a cake tester in the middle to ensure its fully baked.
Remove from the oven, leave on the tray for 5 minutes to firm then transfer to a wire rack to cool. Like our signature Oat and Treacle Loaf this bread is wonderful with a strong cheese, avocado and smoked salmon.; or even herring if you like Scandinavian Herring.
Enjoy ! And do send us your photos if you make this bread. The D & D Team.