Guinness and treacle soda bread
- October 2018
- Makes 20-25 mini loaves
- Hands-on time 20 min, oven time 30 min
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.
- 4g (2g saturated)
- 40.8g (9.6 sugars)
- 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
- 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.
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.
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