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Guinness and treacle soda bread
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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
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
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.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
Per slice (20) 547kJ 130kcals |
---|---|
Fat | 2.4g |
Saturated Fat | 1.3g |
Carbohydrate | 22g |
Sugars | 3g |
Protein | 4.1g |
Salt | 0.7g |
Fibre | 1.3g |
This recipe was first published in December 2019.
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