Guinness Bread


Units Scale

Guinness Bread

  • 250g plain white flour
  • 250g plain wholemeal flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 200ml buttermilk
  • 200ml guinness
  • 3tbsp Muscavado
  • 1tbsp treacle
  • A handful rolled oats



  1. Mix together muscavado, treacle, Guinness and buttermilk and leave to dissolve.
  2. Preheat the oven to 180°c.
  3. Line the tin with baking paper, oil and throw in the rolled oats to shake around and tip out, keeping the excess for the top of the loaf.
  4. Place the dry ingredients in a large a bowl, make a well in the centre and stir in the buttermilk mixture.
  5. Use a spatula to ensure all the flour is well incorporated then tip into the loaf tine, pressing into the corners.
  6. Level the top, sprinkle on the oats and make a long cut down the middle.
  7. Into the oven for about an hour (check after 45 mins) until a skewer comes out clean and the loaf sounds hollow when tapped on the underside.


  • 8″ x 4” (20cm x 10cm) loaf tin
Fallow Restaurant London