Clodagh's Guinness bread and smoked salmon
MakForget banana bread - that was so last year! Clodagh has something that is much more appealing...Guinness bread. Perfect for lunch or to have with your dinner, Clodagh is live from Blarney Castle in Ireland, showing you how to make this delicious Irish bread, served with fresh smoked salmon.
Guinness brown loaf
Makes 1 loaf, serves 6
340g wholemeal flour
200g plain flour
150g oats, plus extra to sprinkle
1 tbsp bread soda
1 tbsp baking powder
2 tbsp black treacle
1. Preheat the oven to 200C.
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 2lb loaf tin and tip the bread dough in. Sprinkle 1 tsp 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.Slice and serve with my aioli (recipe below) and some smoked salmon.
Makes approximately 200ml
2 free range egg yolks
1 tsp Dijon mustard
100ml vegetable oil
100ml extra virgin olive oil
1 clove garlic, crushed
1 lemon, juice and zest
1 tbsp fresh dill, finely chopped
Sea salt and freshly ground black pepper
1. Crack the egg yolks into a bowl, along with the teaspoon of Dijon mustard and lightly whisk.
2. Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil and whisk into the egg yolks slowly. The mayonnaise will begin to get thick and creamy.
3. Stir in the lemon juice and zest, fresh dill and crushed clove of garlic. Season with sea salt and freshly ground black pepper.