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Guinness and treacle soda bread Recipe

Name: Guinness and treacle soda bread
Yield: 20
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

delicious. magazine

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.

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

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.

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