Guinness and treacle soda bread
Waitrose and Partners

Guinness and treacle soda bread

Wholesome, rustic soda bread looks and tastes like something that hours of love and care have gone into. In reality, it s wonderfully simple and with no yeast or kneading required, a warm loaf can be out of the oven in about an hour.

Makes: 1 large loaf

4 out of 5 stars(1) Rate this recipe
  • Makes1
  • CourseDessert
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 400g strong white bread flour, plus extra for dusting
  • 100g strong wholemeal flour
  • 50g jumbo oats
  • 10g fine salt
  • 1 tsp bicarbonate of soda
  • 40g unsalted butter, cubed
  • 150g Guinness
  • 175g natural yogurt
  • 60g black treacle

Method

  1. Preheat the oven to 200˚C, gas mark 6. Grease a large baking tray or line with baking parchment. Put the flours, oats, salt and bicarbonate of soda in a mixing bowl and toss together. Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse breadcrumbs. In a jug or second mixing bowl, stir together the Guinness, yogurt and treacle, until the treacle more or less dissolves – this will take a little while, but stir patiently and it will come together.

  2. Pour the wet ingredients into the dry and, with a spatula, wooden spoon or firm hand, bring everything together into a rough dough. Knead for a moment on the worktop, just until the dough has come together, then shape into a rough ball and put on the prepared baking tray. Dust the ball of dough liberally with flour, then use the handle of a wooden spoon to press a deep cross into the dough, ensuring you don’t go all the way through the dough, so all 4 quarters are still connected. Bake for 50 minutes until golden, crispy and steaming.

Nutritional

Typical values per item when made using specific products in recipe

Energy

547kJ/ 130kcals

Fat

2.4g

Saturated Fat

1.3g

Carbohydrates

22g

Sugars

3g

Fibre

1.3g

Protein

4.1g

Salt

0.7g

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Overall rating (4/5)

4 out of 5 stars1 rating