Wheaten Soda Bread with Stout Beer, Oats and Molasses
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4-6
The perfect bread for St-Patrick's day
  • 500g/17oz. good quality - organic wholemeal wheat or spelt flour
  • ½/4oz. cup rolled oats
  • 2 teaspoons of baking soda
  • 1 teaspoon of seasalt
  • 3 teaspoons of molasses or black treacle
  • 200ml/6.7 oz stout beer and 200 ml/6.7 oz live yoghurt
  • some extra flour to dust
  1. Preheat your oven to 190C/375F.
  2. Line a baking tray with greaseproof paper.
  3. Combine the flour, baking soda and salt well in a bowl.
  4. Add yoghurt and stout and mix with the dry ingredients.
  5. Quickly form a wet dough - it is important to get the bread in the oven as quickly as possible and not to overwork it - if the dough is too wet dust with flour until you can shape it.
  6. Dust it with flour and cut a cross in the dough half way down the dough.
  7. Put on the baking tray in the middle of the oven for 40 minutes.
  8. The bread is ready when it makes a hollow sound when you knock on the bottom.
  9. Cool on a wire rack.
I like to place a small container of water with the bread in the oven, the moisture will help the bread get a tender crumb. Best eaten when still slightly warm and spread with butter.
Recipe by Honest Cooking at https://honestcooking.com/wheaten-soda-bread-stout-beer-oats-molasses-recipe/