A versatile recipe with the option for a vegan swap – simply use your milk of choice with enough vinegar to sour …
Yohan Irani is a doctor, home cook, supper club host and creative based in Dublin. His work is based on slow living and food, inspired by his life in Ireland and upbringing in India. @yohan_irani
Ingredients (1 loaf):
400g dark rye flour
70g rolled oats
30g pinhead oats or buckwheat
50g pumpkin seeds
2 tsp bread soda
1 tsp baking powder
1 tsp sea salt
200ml buttermilk
300ml Guinness
3 tbsp treacle
Method
1. Grease and line a 2lb loaf tin and preheat the oven to 180°C.
2. In a large bowl add the dry ingredients – dark rye flour, oats, pinhead oats, pumpkin seeds, salt and baking powder.
3. In a second bowl, add buttermilk and Guinness. Heat a spoon up with very hot water, and spoon in the treacle, or tip the treacle in directly.
4. Mix the combined dry and wet ingredients together and add to the loaf tin. This will look wet, don’t be scared. Sprinkle some rolled oats and/or pumpkin seeds on top.
5. Bake for 50 minutes to 1 hour until the bread rises and a cake tester or knife comes out clean when inserted, but still slightly moist. Let it cool before cutting then enjoy with salted butter, jam, fried egg or whatever makes you happy.