Treacle, Guinness & Toasted Fennel seed bread


Happy St. Patrick’s Day!

This has got to be one of the easiest recipes I have ever made. The bread when finished is so versatile, have it in the afternoon with a mug of tea, serve it with horseradish cream and some rare roast beef or in my case I am serving it with Glenarm Organic Irish smoked salmon!

Guinness bread

600g Wholemeal flour

150g Plain Flour

80g Oatmeal

1tsp Salt

2 ½ Tblsp Brown Sugar

1 tblsp of fennel seeds, 1tsp extra for the top of the bread.

40g Butter, a little extra for the tins

500ml Buttermilk

200ml Treacle

½ pt Guinness


Butter and line a 1lb loaf tin with silicone or greaseproof paper

Mix all the dry ingredients together, mix the treacle with buttermilk, then mix all together. Place in a tin ¾ of the way up the tin sprinkle some fennel seeds on top and bake for 40-50 minutes at 170oc.

Test with a knife, if it comes out clean, remove from the oven and leave in the tin for 4-5 minutes.

Remove from the tin and allow to cool on a wire rack, giving you a lovely crispy crust.

Serve as you wish,


Rawguinness Coolingguinness


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