Rustic oat & treacle soda bread

Rustic oat & treacle soda bread

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(8 ratings)

Prep: 10 mins Cook: 30 mins

Easy

cuts into 12 slices

This simple, yeast-free Irish bread is delicious with soup or cheese. For a darker loaf, you can use an extra spoonful of treacle in place of the honey

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per slice

  • kcal173
  • fat2g
  • saturates1g
  • carbs33g
  • sugars4g
  • fibre3g
  • protein6g
  • salt0.7g
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Ingredients

  • oil or butter, for greasing
  • 250g plain flour, plus extra for dusting
  • 200g wholemeal flour
  • 50g porridge oats, plus extra for sprinkling
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 150ml pot live bio yogurt
  • 1 tbsp black treacle
  • 1 tbsp clear honey

Method

  1. Heat oven to 200C/180C fan/gas 6 and grease a baking sheet. Put the flours, oats, bicarb and 1 tsp salt in a large bowl and stir to combine. Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. Stir the treacle and honey into the yogurt mixture until they dissolve. Pour onto the dry ingredients and stir with a round-bladed knife until you have a soft, sticky dough.

  2. Tip onto a lightly floured surface and lightly form the dough into a round. Lift onto the baking sheet, cut a deep cross in the dough and sprinkle with oats. Bake for 30 mins or until the crust is golden and the loaf sounds hollow when tapped underneath. Soda bread should be eaten the same day, or toasted the next.

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Comments, questions and tips

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Yohai Nezri's picture
Yohai Nezri
26th May, 2020
2.05
Inaccurate recipe. The bread is too wet and won't be fully baked with the given quantities. You should top up the yogurt with water to a max of 300ml. I would also recommend to kneed the dough to develop the gluten. Also, use a dough scraper to shape the loaf, and put a tray in the oven with boiling water to help the crust.
Camera Nerd's picture
Camera Nerd
28th May, 2020
Hi This is a traditional Irish bread that doesn't need kneading because of the type of flour that was traditionally used. The secret to ensure your cut is deep at the top to allow to cook in the middle.I have no idea what you're saying to add extra liquid if it was already too wet in your opinion. If you've ever eaten a Irish soda bread or wheaten bread as we call it, you'll know what the texture should be like.and don't compare a shop bought one because these arent accurate
Fweiss
10th Jul, 2020
Camera Nerd, If you have no idea what she is saying, then read the recipe again...it says Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. And Yohai is recommending to use less liquid up to 300 ml, which worked well for me, as it was rather wet first time round.And yes, it was scored through. Could be different wholemeal flours absorb liquid differently, so adding less to start with and topping up until dough sticks together, is advisable. Maybe a politer tone when commenting on others tips would be appropriate...
Zaj
21st Sep, 2018
My loaf was a bit doughy and heavy. The dough wasn’t wet like a couple of the reviews mention, I cooked it for 30 mins and it sounded hollow should I have left it longer or is it something else.?
fheadridge
28th Jan, 2018
1.05
Not sure what happened but despite following the recipe it was very underdone and uncooked after the suggested time. I did a bit of searching and other recipe suggests cooking for 50 minutes to an hour.
Camera Nerd's picture
Camera Nerd
28th May, 2020
Did you score the top??
Tralph
9th Oct, 2017
5.05
Really liked this - will be making it again! Didn't come as round as the picture as was quite wet so struggled to get the shape to stay in place, but other than that it was fab! Absolutely delicious with a bit of cheese!
Mog31
14th Mar, 2017
5.05
Lovely bread! Really appreciated the recipe with store cupboard ingredients. Thought the dough looked too wet but it turned out brilliantly.
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