Irish Guinness Wheaten Bread

600g coarse whole meal flour + extra for dusting
90g porridge oats + extra for dusting
60g caster sugar
135g plain flour
15g Bicarbonate of soda
10g salt
600ml buttermilk
100ml Guinness (optional)
200ml vegetable oil

Set oven to 160oc

Grease 2 x 2lb loaf tins or individual nonstick moulds with butter or margarine and dust heavily with whole meal flour, then shake out the excess
Sift the plain flour and the bicarbonate of soda into a bowl large enough to hold all of the ingredients
Add in all of the other dry ingredients & combine to mix everything evenly
Measure out the buttermilk & the Guinness into a measuring jug (if you choose not to use the Guinness just use 700ml of buttermilk instead of the 600ml stated in the ingredients list)
Add the Guinness & buttermilk mixture into the dry mix, then add in the oil & mix everything together
¾ fill the loaf tins with the wet mix, sprinkle the tops with some porridge oats and a little of the whole meal flour & bake for approx. 30-35 minutes
Remember if you are making individual wheaten breads they will cook in approx. 15 minutes - please do not leave in the oven for the same length of time as the wheaten mix in the loaf tins.
To test if they are ready, press a metal skewer into the centre of the bread, if it comes out clean then it is ready, if there is any sign of the bread mixture on the skewer then it needs to go back into the oven
Remove the bread from the loaf tins or moulds & place onto a cooling rack & cover with a damp tea towel until completely cooled, slice & serve.