Makes about 12
400g wholemeal bread flour
100g rolled oats (not instant oats)
2 tsps flaked sea salt or 1 tsp fine table salt
2 tsps bicarbonate of soda
300 ml flat Guinness or stout
150 ml buttermilk, or liquidy plain natural yoghurt
60 ml groundnut or similar vegetable oil
60 ml runny honey
Line a baking sheet with baking parchment or Bake-o-Glide.
Mix the dry ingredients together. Mix the wet ingredients together. Combine the two. Do not worry if the mixture seems unduly wet - keep stirring and very quickly the bicarb will work its magic chemistry and the mixture will turn moussey before resembling damp sand. Shape the mixture into rough bun shapes, or spoon it onto the baking shape. Sprinkle with oats and flatten slightly (I forgot to do this). Bake for about 15 mins, or until the buns come away easily from the baking sheet and are burnished and shiny underneath. Transfer from baking sheet to a wire cooling rack and resist the urge to eat all of them at one go - with lashings of butter.
These lovely soda buns brought back happy memories of my holiday in southern Ireland in the summer.
|Demon Cook enjoying Guinness in a Dublin pub|