Home > Recipes > Savoury bread recipes > Guinness and treacle soda bread

Guinness and treacle soda bread

Name: Guinness and treacle soda bread
Yield: Makes 20-25 mini loaves
Ingredients: 500g wholemeal plain flour; 500g plain flour; 80g caster sugar; 1 tsp baking powder; 2 tsp bicarbonate of soda; 15g salt; 120g porridge oats, plus extra for scattering over the topApple-converted-space; 180g treacle; 300ml GuinnessApple-converted-space; 80g unsalted butter, melted; 500ml buttermilkApple-converted-space; 1 large free-range egg, beatenApple-converted-space; You’ll also need…Apple-converted-space; 2-3 large baking sheets lined with non-stick baking paper

By: Liam Finnegan

Published: 18 Jan 19
Updated: 18 Mar 24

Sweet, moreish and perfect for sharing, try Liam Finnegan’s – head chef at Castle Bow restaurant in Somerset – recipe for mini Guinness and treacle soda bread loaves. They’re a great way to feed a crowd.

Easy
October 2018

Test kitchen approved

Makes 20-25 mini loaves
Hands-on time 20 min, oven time 30 min

Nutrition: per serving

Calories: 234kcals
Fat: 4g (2g saturated)
Protein: 6.2g
Carbohydrates: 40.8g (9.6 sugars)
Fibre: 3.3g
Salt: 0.9g

Save recipe

Save

Save recipe Print

Rate

Ingredients

500g wholemeal plain flour
500g plain flour
80g caster sugar
1 tsp baking powder
2 tsp bicarbonate of soda
15g salt
120g porridge oats, plus extra for scattering over the top
180g treacle
300ml Guinness
80g unsalted butter, melted
500ml buttermilk
1 large free-range egg, beaten

You’ll also need…

2-3 large baking sheets lined with non-stick baking paper

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 190°C/170°C fan/gas 5. In a large bowl, mix together the flours, caster sugar, baking powder, bicarb, salt and porridge oats. Add the treacle and Guinness to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk).
Using your hands, shape the dough into 20-25 x 100g mini loaves (weigh them so they’re all the same size). Put on the prepared baking sheets, brush the tops with beaten egg, scatter over a few porridge oats and cut a deep ‘X’ shape in each with a sharp knife. Bake the loaves for 30 minutes until done. They’re great with smoked salmon/mackerel pâté.

Recipe from October 2018 Issue

Nutrition

Nutrition: per serving

Calories: 234kcals
Fat: 4g (2g saturated)
Protein: 6.2g
Carbohydrates: 40.8g (9.6 sugars)
Fibre: 3.3g
Salt: 0.9g

delicious. tips

It’s easy to halve this recipe if you don’t want to make so many mini loaves at once.
The loaves will keep for up to 2 days in an airtight container. Warm them through in a low oven to freshen up.