Treacle Soda Bread
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.