This recipe makes a 9 inch (900g) loaf.
Preheat the oven to 150 -170⁰C/ Gas Mark 3 – 4.
Place the flours, porridge oat, pine oats, salt into a large mixing bowl.
Sieve in bread soda and combine with the flour mixture.. In a separate bowl, beat the egg and add to the dry mixture.
Next add the Guinness, the buttermilk and treacle if using and stir to combine to get a ‘sloppy’ consistency.
Add two tablespoons of the multi-seed mixture to the bread.
Pour into a greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
Sprinkle the remaining seeds on top of the bread and bake in the oven for 1 hour.
After the hour has elapsed remove the bread from the tin and return to the oven to bake for a further 15-20 minutes.
Remove from the oven and allow the bread to cool down.
This loaf will keep fresh for 4–5 days and is suitable for freezing.
Tip: Sprinkle some extra seeds in the baking tin then add the bread mixture.When mixing the bread, stir as little as you can, so the bread stays light and aerated.This bread will give better results if made by hands versus bread machine.