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
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
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:
Per slice (20) 547kJ
This recipe was first published in Sat Dec 28 14:33:22 GMT 2019.