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Yum! Kevin Dundon shares the recipe for his favourite healthy snack!

The celebrity chef says this delicious brown bread recipe is super easy to make

Kevin Dundon
Kevin Dundon

How does some yummy Multi-Seed Guinness Brown bread sound?

Celebrity chef Kevin Dundon is a big fan of this healthy alternative to other breads ( there’s very little white flour and it’s full of wholewheat and seeds for people minding their carbs!), and best of all is that it’s super easy and quick to make.

“Packed with flavour, this bread is perfect for serving with soups, stews and cheese. The loaf requires no rising time and should be stirred as little as possible, so it’s also really quick to make. It will keep fresh for 4–5 days and is suitable for freezing,” Kevin says.

This tasty recipe is part of a brand new & exclusive series to UTV Ireland, where the award-winning Irish chef goes ‘Back To Basics’ to demonstrate easy and straightforward cooking while offering step-by-step methods, tips and tricks of the trade.

From poaching eggs and mastering a soufflé to whipping up a quick supper or a big Sunday lunch, Kevin prepares recipes for a variety of occasions. The show airs on UTV Ireland at 8pm on Fridays.

Multi-Seed Guinness Brown bread

BROWN BREAD

What you need:

Butter, for greasing
50g plain flour

350g wholemeal flour
75g porridge (rolled) oats

50g pinhead oatmeal

Pinch of salt
2 tsp bicarbonate of soda
1 large egg
100ml Guinness
400ml buttermilk
2 tbsp treacle (optional)

3 tbsp mixed seeds (e.g. pumpkin, sesame, poppy, sunflower)

What to do:

1 Preheat the oven to 160°C/325°F/gas mark 3. Grease a 900g (9 x 5 x 3 inch) loaf tin.

2 Place the flours, oats and salt in a large bowl. Sift in the bicarbonate of soda and stir together.

3 Beat the egg in a separate bowl, add to the dry mixture and stir again.

4 Add the Guinness, buttermilk and treacle (if using) and mix to a sloppy consistency. Finally, stir in 2 tablespoons of the seed mixture.

5 Pour into the prepared tin and smooth the top with a wet spoon. Sprinkle the remaining seeds over the surface and bake for 1 hour. Turn the loaf out, then pop it back inside the tin upside down and bake for a further 15–20 minutes. Transfer to a wire rack to cool.

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