Stout Soda Bread

500g bread flour

8g baking soda

10g salt

100g treacle

1 egg

425g buttermilk

175g stout

40g flax seeds

70g pumpkin seeds, chopped toasted rolled oats

Stout Glaze

Stout Soda Bread

Preheat the oven to 130°C. In a large bowl, stir bread flour, baking soda, salt, treacle, egg, buttermilk and stout till they are nicely incorporated. Avoid over-stirring. Add the chopped pumpkin seeds and flax seeds into the mixture, and mix gently. Prep 34 bread tins (3.75 x 2.25 inches) by spraying them with canola spray. Fill each tin with 40g of mixture and sprinkle with toasted rolled oats. Bake in the oven for 15 minutes. Remove from the oven and brush with a layer of Stout Glaze. Place the tins back in the oven and bake at 180°C for another 15 minutes. Remove from the oven and allow to rest on a cooling rack before serving.

Stout Glaze

1 litre stout

200g fermented/natural honey 400g treacle

Combine all the ingredients in a pot and bring to a boil over high heat. Once the mixture starts boiling, reduce heat to low and allow the mixture to simmer until it is reduced by half into a sticky glaze.