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–+ servings
A freshly baked Guinness and treacle bread on a rustic wooden table, featuring a dark, rich brown crust with a slightly glossy finish. A few slices are cut to reveal the dense, moist interior with a soft crumb. The loaf rests on a wooden cutting board, with scattered oats, a butter knife, and a small dish of butter nearby. Soft natural lighting enhances the warm, rustic tones.

Guinness and Treacle Bread

This bread is an old favourite of mine, originally created for the Michelin-starred restaurant at the Dorchester. Serve as a sandwich, piled high with crisp green salad, roasted red and yellow peppers and slivers of mustard-roasted beef. You need to start this the day before.
Portions:2 loaves
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Ingrediënten

  • 350 g wholemeal flour plus extra for dusting
  • 150 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 20 tablespoons treacle
  • 150 ml Guinness
  • 120 ml oz water

Instructies

  • Put all the ingredients into a large bowl and mix together for a few minutes.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl and leave to rest for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and shape into a ball, then flatten and roll up.
  • Put the dough on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Cut several slashes across the bread and dust with wholemeal flour.
  • Bake for 30 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread
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