Guinness and Treacle Bread

This recipe was given to me by my sister. I made it several times and then misplaced the recipe. I tried a number of other recipes but none tasted just right. Then one day recently as I searched through my rather huge folder of cut out and hand written recipes I found it. Of course I had to bake it and sure while I was at it I said I’d better blog it, in case the recipe went missing again!
It has just enough Guinness in it to get that lovely malty taste and the treace gives a background sweetness.
I use Macroom Mills Stoneground Extra Course Wholemeal flour, maybe its my Cork roots showing but I love this flour, it has a real nutty crunch and is perfect in this recipe.

Also in order to make the treacle more viscous and therefore actually disperse though the mix I add it to the buttermilk and warm them for about a minute or two in the microwave and then stir vigorously.


125g Strong White Flour
1 teaspoon breadsoda
1 teaspoon salt
450g Extra Course Wholemeal Flour
100g Treacle
300ml buttermilk
125ml Guinness
Handful of porridge Oats

Preheat the oven to 180
Line a loaf tin with parchment paper.
Sieve the strong white flour, breadsoda and salt into a bowl.
Add the wholemeal flour and mix.
make a well in the centre and add the Guinness and the buttermilk and treacle mix. mix gently. You will have a very wet mix but that is fine.
Scatter the top with porridge oats.
Bake in the oven for 25 minutes at 180 and then turn down oven to 170 and bake for a further 30 minutes. Remove it from the tin and return it to the oven for the last 5 minutes.
allow it to cool before cutting.

5 thoughts on “Guinness and Treacle Bread”

  1. Ooh looks & sounds very tasty, we have a fabulous stoneground flour here in Wexford too, with the almost homely name of 'Uncle Aiden's' ๐Ÿ™‚

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