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Cathal Duncan is the head chef at Hadskis, a restaurant in Belfast on a site that was originally a foundry that made pots and pans in the 18th century. Converting it into a thriving, casual restaurant makes it come full circle. This is a quickbread, not a yeast bread. Serve this with the pork stew. They use treacle in Ireland, but molasses is essentially the same thing and works really well.

Servings: 6

Wheaten Loaf

1 1/3 cup whole-wheat flour

1/3 cup all-purpose flour

¼ cup oats

1 tsp salt

½ tsp baking soda

1 tbsp butter

2/3 cup milk

1/3 cup Guinness

¼ cup molasses

Method

Preheat oven to 325 F. Grease a loaf pan.

Mix together whole-wheat flour, all-purpose flour, oats, salt and baking soda in a large mixing bowl.

Rub butter into flour mixture until blended and mixture looks like sand. Combine milk and molasses in a pot and warm over medium heat until molasses dissolves, about 2 minutes. Stir in the Guiness.

Add wet ingredients into dry mixture but do not overmix. Place in a greased loaf pan and bake for 25 to 30 minutes, or until a tester comes out clean.

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