INGREDIENTS:
| Metric | U.S. | Ingredient |
|---|---|---|
| 400 g | 3¼ cups | Wholemeal (whole wheat) flour |
| 100 g | 1 cup | Oats (not instant), plus 2 tsp extra for topping |
| — | — | 2 tsp flaky sea salt (or 1 tsp fine salt) |
| — | — | 2 tsp bicarbonate of soda (baking soda) |
| 300 ml | 1¼ cups | Stout, such as Guinness (or flat beer) |
| 150 ml | ⅔ cup | Buttermilk or plain yogurt |
| 4 tbsp | ¼ cup | Groundnut oil or other neutral vegetable oil |
| 4 tbsp | ¼ cup | Runny honey |
The only slight limitation of these quick rolls is that their short baking time doesn’t allow for much of a crust to form.
If you prefer a loaf instead of rolls, shape the dough into one large round and bake as follows:
- Step 1: Bake for 10 minutes at 220°C/200°C Fan/gas mark 7/425°F.
- Step 2: Reduce oven temperature to 190°C/170°C Fan/gas mark 5/375°F and bake for a further 25 minutes.
- Check: The loaf is done when the underside sounds faintly hollow when tapped with your knuckles.
Serving
This bread is excellent as a single loaf or divided into 12 rolls. Serve warm with butter for the best flavor. It’s equally good cold, spread with butter and jam.
Tip – Buttermilk Substitute
Make your own buttermilk by combining 2¼ tsp lemon juice with 150ml semi-skimmed milk (⅔ cup 2% milk). Stir and let stand for 5 minutes before using.
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