GUINNESS TREACLE BREAD
WITH SMOKED SALMON AND GUINNESS AIOLI
2 ½ cups wholemeal flour
1 cup all-purpose flour
¾ cup oats
1 tbsp bread soda
1 tbsp baking powder
2 cups Guinness
1 cup of buttermilk
2 tbsps black treacle
For the Guinness Aioli
2 free range eggs yolks
1 tsp Dijon mustard
1 tbsp white wine vinegar
½ cup extra virgin olive oil
½ cup vegetable oil
½ clove of garlic, crushed
¼ cup Guinness
sea salt and freshly ground black pepper
24ozs smoked salmon
1. Pre-heat oven to 400°F / gas mark 6.
2. Sieve all the dry ingredients into a large mixing bowl. Tip any remaining wholemeal flakes or oats that are left in the sieve straight into the bowl.
3. In a separate bowl whisk together the treacle, buttermilk and Guinness.
4. Make a well in the centre of the dry ingredients and using a fork mix in the wet ingredients. Stir together until combined (the mixture will appear quite wet).
5. Grease a 2 lb loaf tin and tip the bread dough in. Sprinkle a teaspoon of oats on top and then bake in the pre-heated oven for one hour.
6. Once baked allow to cool on a cooling rack.
7. While the bread is cooling (or baking) make the Guinness aioli.Separate the egg yolks and place theminto a bowl, along with the teaspoon of Dijon mustard. Lightly whisk the egg yolks and mustard together and slowly pour in the vegetable oil and olive oil – you can combine both oils into a jug to make it easier to pour. This will make the mixture become thick and creamy like mayonnaise. Lastly stir in the crushed garlic and Guinness. Season with sea salt and freshly ground black pepper
I like to serve this as a sharing starter - Guinness treacle bread sliced on a wooden board, alongside a platter of the smoked salmon with wedges of lemons and the bowl of Guinness aioli.