Treacle Soda Bread

Serves 1 loaf

This treacle soda bread is one of Head Chef Craig Johnston's most requested recipes, as it's often a highlight of the bread course. With no yeast, it's a super-simple bread recipe that's best enjoyed warm with lashings of butter.



Serves 1 loaf

  • 250g wholemeal flour
  • 200g self-raising flour
  • 50g pinhead oats
  • 13g fine salt
  • 6g bicarbonate of soda
  • 2g baking powder
  • 90g black treacle
  • 200g oat or soya yogurt
  • 250g oat milk


Mix all the dry ingredients together in one large bowl. In a separate bowl, whisk together the yogurt, oat milk and treacle until combined.

Mix the wet and dry mixes together to a smooth dough.

Grease work bench with a few drops of oil to prevent the dough sticking. Turn out dough onto the bench and roll into the length of your bread tin.

Place dough into tin and sprinkle a generous layer of oats on the top.

Cook at 180C for 30 minutes until golden. Once golden, remove from the tin and on a tray, bake for a further five minutes to colour the edges/bottom of the loaf.

Allow to cool on a wire rack before slicing.

This treacle soda bread is served as part of our bread course at Marcus Restaurant. Explore what else is on offer.