Guinness soda bread
Prep time: 15 minsTotal time: 
Guinness soda bread
This loaf comes together quickly, with no yeast or kneading required. Guinness, black treacle and maple syrup bring a rich, deep caramel flavour. It’s delicious served warm and slathered with salty whipped butter, or alongside a hearty bowl of soup
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 250g wholemeal flour
- 280g plain flour
- 100g oats, plus extra to sprinkle
- 1 tbsp bicarbonate of soda
- 2 tsp fine salt
- 250ml Guinness
- 250ml buttermilk
- 1 tbsp maple syrup
- 1 tbsp black treacle
- 100g unsalted butter, softened
- 1 tsp sea salt flakes
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7 and line a large baking tray with baking paper. Add both flours, the oats, bicarbonate of soda and salt to a large bowl. In a measuring jug, whisk together the Guinness, buttermilk, maple syrup and treacle. Make a well in the centre of the dry ingredients, then pour in the wet ingredients. Work together with a wooden spoon to make a dough that just comes together – it’ll be a little shaggy and sticky (if it’s too dry, add a splash more Guinness; if it’s too wet, add a little more flour).
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Transfer to the lined baking tray and shape into a ball with wet fingertips. Flatten the loaf slightly, then cut a cross shape into it using the handle of a wooden spoon (make sure you don’t cut all the way through the dough). Sprinkle some extra oats on top, then bake for 10 minutes. Reduce the oven temperature to 190°C, fan 170°C, gas 5 and bake for a further 35-40 minutes or until the loaf sounds hollow on the bottom when tapped. Leave to cool for at least 15 minutes before slicing.
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While the loaf cools, put the softened butter and sea salt flakes in a bowl and whip using an electric whisk until light and fluffy, about 2 minutes. Serve the warm bread with the whipped butter.
