zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Guinness and treacle soda bread

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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. 

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes

    Makes: 1 large loaf

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary