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Stout & apple wheaten bread

Stout & apple wheaten bread

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • makes 3 loaves

An easy beer bread with chunks of sweet apple. This wholemeal loaf is made with buttermilk and treacle for a dense, moist slice you can enjoy with your tea

  • Freezable
Nutrition: per serving


  • 60g butter , cut into small cubes, plus more for the tins
  • 1 large apple (or 2 small ones), peeled, cored and diced
  • 175g plain flour
  • 450g wholemeal flour
  • 90g medium oatmeal
  • 2 ½ tsp bicarbonate of soda
  • 4 tbsp muscovado sugar
  • 175ml good-quality stout
  • 5 tbsp treacle
  • 400ml buttermilk
  • oat flakes, pinhead oatmeal or sesame seeds (or a mixture of all three) to sprinkle over the top


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Butter three 1lb loaf tins. Toss the apple with 2 tbsp of the plain flour. Mix the flours and oatmeal with 1 tsp salt and the bicarbonate of soda. Add the butter and rub it in with your fingertips. Stir in the sugar.

  • STEP 2

    Make a well in the middle of the mixture and gradually pour in the stout, followed by the treacle, then the buttermilk. Mix the liquids in with a butter knife as they are added, also working in the floured apple – work quickly and be careful not to overmix.

  • STEP 3

    Divide the mixture between the loaf tins, sprinkle over the oats or seeds. and bake for 35-40 mins. To test whether the loaves are ready, remove one from the tin and tap the bottom. If it sounds hollow, it’s ready; if not, return to the oven for a little longer. Turn the loaves out of the tins and leave to cool on a wire rack.

Recipe from Good Food magazine, March 2017

Goes well with


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