INGREDIENTS

 600g wholemeal flour

 150g plain flour

 75g raw oats, plus extra for sprinkling

 2 ½ tbsp soft brown sugar

 2 ½ tsp baking soda

 1 tsp salt

 40g unsalted butter, softened

 480ml milk

 280ml Guinness draught

 300g black treacle

METHOD

Pre-heat oven to 170°C / 150°C fan assisted and line 2x 2lb loaf tins with parchment paper.

2.Whisk together dry ingredients in bowl of stand mixer. Add the butter and mix on low speed until worked through the dry ingredients.

3.Add the milk, Guinness and treacle then mix until combined, scraping down the sides of the bowl as needed. (The batter will be very liquid.)

4.Divide batter between prepared loaf tins then generously sprinkle the tops with raw oats.

5.Bake in pre-heated oven until a skewer inserted comes out mostly clean, sticky crumbs are fine, between 40-50 minutes.

6.Remove from oven and leave to cool in tins on wire rack for 10-15 minutes before turning out and cooling further.

7.Store in an airtight container at room temperature for up to a week. You can also freeze individual slices, simply place slices in a single layer in freezer bags to freeze.

8.Remove slices as needed and leave to defrost at room temperature, or give a quick blast in the microwave.

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