Guinness and Treacle Bread
This bread is an old favourite of mine, originally created for the Michelin-starred restaurant at the Dorchester. Serve as a sandwich, piled high with crisp green salad, roasted red and yellow peppers and slivers of mustard-roasted beef. You need to start this the day before.
Ingredients
- 350 g wholemeal flour plus extra for dusting
- 150 g strong white flour plus extra for dusting
- 10 g salt
- 20 g yeast
- 20 tablespoons treacle
- 150 ml Guinness
- 120 ml oz water
Instructions
- Put all the ingredients into a large bowl and mix together for a few minutes.
- Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl and leave to rest for 1 hour.
- Line a baking tray.
- Tip the dough out onto your floured surface and shape into a ball, then flatten and roll up.
- Put the dough on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Cut several slashes across the bread and dust with wholemeal flour.
- Bake for 30 minutes, then transfer to a wire rack to cool.
