20 March 2020 Big Drop Brewing Co Recipes

Milk Stout soda bread

No yeast, no proving, no waiting. Bicarbonate of soda and buttermilk do the work, and the stout does the rest.

Made with

• 

  Gluten Free

  Milk Stout

  • Can

  Buy online! — Milk Stout Find out more about Milk Stout

  31

Ingredients

• Vegetable oil
• 200g plain flour
• 550g wholemeal flour
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 2 tbsp dark brown sugar
• 1 can of Big Drop Milk Stout
• 220ml buttermilk

Method

1. Preheat the oven to 230°C and grease a loaf tin with the vegetable oil.
2. Add the plain flour, bicarbonate of soda and salt to a mixing bowl. Stir through the wholemeal flour and sugar.
3. Pour in the stout and buttermilk.
4. Mix to form a wet dough.
5. Flour your surface and tip the dough onto it. Roll and fold, roll and fold, roll and fold.
6. Mix gently until it forms a rectangle — enough to fit the tin.
7. Place the dough into the greased loaf tin and neaten up the edges.
8. Let it rest for 10 minutes.
9. Bake for 10 minutes at 230°C, then reduce the oven to 180°C.
10. Bake for another 25 minutes.
11. Let it cool in the tin, then place on a cooling rack.
12. Get the butter out of the fridge.