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Irish stout and sweet treacle bread


250g Shipton Mill Strong white flour.
250g Shipton Mill Organic 100% wholemeal flour.
150g Porridge oats.
15g Bicarbonate of Soda (Do not use baking powder, they are not the same)
10g salt
500ml buttermilk
30ml Black treacle or molasses
60ml Irish Stout
30ml honey
A handful of Barley flakes for sprinkling (optional)


Preheat oven to 200°C. Line loaf pan with non-stick baking paper. In a large mixing bowl, stir together the dry ingredients then make a well in the centre. Pour in the liquid ingredients then using your fingers, lightly combine into a wet dough. You might need to add a little more flour to bind everything together depending on the consistency of your buttermilk. Don’t over-mix or knead.
Spoon into loaf pan and run a knife through the top of bread dough. Sprinkle with barley flakes if preferred. Bake for 45-50 minutes.
Remove bread from pan, transfer to a wire rack, lay a slightly damp tea towel over the top then leave to cool completely.
Note: The tea towel will help keep the moisture in and the crust from being too hard.