Guinness and Treacle Bread

Quick and Easy Guinness Bread Recipe

Sweet, moreish and the perfect pairing for your soup. It’s also delicious toasted for breakfast with some Lismore Marmalade.

Ingredients for Guinness Bread 

  • 430g Wholemeal Flour, Extra Course
  • 50g Cream Flour
  • 20g Rolled Oats (plus an extra handful for the top)
  • 1x Good handful pinhead Oatmeal (optional)
  • 1 tsp Fine sea salt
  • 1 tsp Bread soda, sieved
  • 1 tsp Brown Sugar
  • 1 Egg, lightly whisked
  • 85g Black Treacle
  • 300ml Buttermilk
  • 120ml Guinness
  • 1 x Extra handful rolled oats for the topping


  • Preheat the oven to 180C/190C Fan
  • Oil and line a loaf tin with parchment paper. 
  • Sieve the cream flour, bread soda, and salt into a bowl.
  • Add the wholemeal flour, rolled oats and pinhead oats and mix well.
  • Make a well in the centre.
  • Add the Guinness, buttermilk and egg. You can add the treacle after this point. 
  • Pop your bowl of ingredients on the weighing scales and weigh in the Treacle using a light oiled tablespoon. 
  • Mix everything thoroughly. You will have a very wet porridgy mix but fret not, it will be perfect! If not wet enough, just add another glug of buttermilk.
  • Pop the mix into your lined bread tin & scatter the top with extra porridge oats. 
  • Bake in the oven for 60 minutes at 180 C. Remove the bread from the tin and return it to the oven for the last 5 minutes. 
  • Cool on a wire rack before tucking in.

Enjoy! Share your pictures with us and tag us on Instagram @lismorefoodco 


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