Chef Peter McKenna, co-owner of The Gannet, has been busy organising a community kitchen out of his restaurant in Finnieston. They formed a partnership with YPF Possilpark and the Drumchapel Food Bank and prepare three meal drops a week.
You can read more and support their efforts here.
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We were looking for a straightforward recipe to try at home and Peter sent us his own way to make Guinness bread. Give this a go in your own kitchen.
How to Make Guinness Bread
“This is a brilliant straight forward recipe, quick to put together and a joy to eat. Obviously you will have spare Guinness, so a great excuse to have a wee glass while making your bread!”
Ingredients
450g whole wheat flour
75g white flour
10g salt
10g baking soda
1 whole free range egg
15ml sunflower oil
10g treacle
230ml buttermilk
320ml Guinness
80g mixed seeds (sunflower / pumpkin / linseed )
To glaze
30g treacle
20ml Guinness
Seeds to garnish
Method
Preheat oven to 200 degrees.
In a large bowl mix all dry ingredients.
In another bowl stir all wet ingredients together.
Make a well in the centre of the dry ingredients and slowly add the wet mix and stir until all in incorporated. The mix should be wet.
Grease a loaf tin generously and fill to 2/3 full.
Bake in the oven for 60 minutes, check by inserting a small knife into the middle , when cooked it should come out clean.
Remove from the tin and tap on the bottom, if it sounds hollow its cooked.
Hot glaze the top by mixing the extra Guinness – after all you can’t have too much – and treacle, brush over the top then scatter on the extra seeds.
Chill on a wire rack, then cut yourself a slice and spread good quality butter (we use Brenda’s Stichill Jerseys Kelso) and enjoy with a pint or a cup of tea.