Breads

Guinness & Treacle Wheaten Bread

10 mins
Prep
45 mins
Cook

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Ingredients

  • 300g coarse wholemeal flour
  • 150g plain white flour
  • 50g pinhead oats or rolled oats
  • 1.5 tsp bicarbonate of soda
  • 1 tsp salt
  • 2 tbsp black treacle
  • 150ml Guinness stout
  • 250ml buttermilk
  • 1 tbsp oats (for topping)

Method

  1. Preheat your oven to 190°C (170°C fan) and grease a standard 2lb loaf tin.
  2. In a large bowl, whisk together the wholemeal flour, white flour, oats, bicarbonate of soda, and salt.
  3. In a separate jug, measure the black treacle, Guinness, and buttermilk. Whisk together until the treacle has fully dissolved into the liquids.
  4. Pour the liquid mixture into the dry ingredients and stir with a spoon until thoroughly combined into a thick, wet batter.
  5. Spoon the wet mixture into the greased loaf tin and smooth the top. Sprinkle the surface with a handful of rolled oats.
  6. Bake for 45-50 minutes. To test if it is done, remove from the tin and tap the bottom—it should sound hollow. Let cool completely on a wire rack before slicing.

A deeply rich, dark, and highly addictive variation of wheaten bread. Black treacle and a splash of Guinness stout are combined to create an incredibly moist loaf with a distinct, malty sweetness.