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Hodmedod's Wholefoods
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Guinness & Soda Bread

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Guinness & Soda Bread
Baking bread Irish oats Wholemeal flour YQ YQ Flour

by Orfhlaith Noone October 10, 2025

Orfhlaith Noone's addition of Guinness to Irish soda bread gives it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!

Though often thought of as an ancient Irish tradition, soda bread only dates backs to the 1850s, when industrial production of bicarbonate of soda provided an alternative to yeast for leavened bread.

Soda bread became especially popular in Ireland, where the climate results in wheat with generally low gluten levels, more challenging for yeasted or sourdough baking. Using bicarbonate of soda as an alternative raising agent creates the quick, rustic loaves we know today.

Ingredients

  • 400g Wholemeal YQ Flour
  • 100g Rolled Oats, plus more for sprinkling on top
  • 1 tsp Fine Salt
  • 2 tsp Bicarbonate of Soda
  • 2 tbsp Treacle
  • 250ml Buttermilk
  • 250ml Guinness

Method

  1. Preheat your oven to 220°C/200°C fan. Line a 2lb loaf tin with parchment paper.
  2. Place all of the dry ingredients into a bowl and whisk to combine, making sure that the bicarbonate of soda distributes evenly throughout.
  3. Add the treacle to the buttermilk and whisk to incorporate.
  4. Then add all of the liquids - treacle, buttermilk, and Guinness - to the dry ingredients and stir just until combined.
  5. Scrape into the prepared tin and sprinkle with more oats. Use a sharp knife to cut a deep slash down the middle. Bake for 30 minutes. Then take it out of the tin, and bake for a further 30 minutes. Allow to cool completely before slicing.


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