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Treacle bread with oats recipe

Treacle bread with oats recipe

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  • Recipes
  • Dish type
  • Bread
  • Yeast bread

This recipe makes 2 loaves of rich, dense and slightly sweet bread made with oats, treacle and strong white bread flour.

6 people made this

IngredientsServes: 16

  • 80g oats
  • 550ml boiling water
  • 5 tablespoons treacle
  • 120g butter
  • 2 teaspoons salt
  • 825g bread flour, or more as needed
  • 2 teaspoons dried active yeast

MethodPrep:30min ›Cook:40min ›Extra time:1hr30min proofing › Ready in:2hr40min

  1. Pour boiling water over oats in a large bowl; let soften, about 1 hour. Add treacle, butter and yeast; mix well. Add flour, 1 scoop at a time, mixing well after each addition until dough sticks together. Cover with a tea towel and let rise in a warm place until doubled in volume, about 1 hour.
  2. Grease two 1 lb loaf tins.
  3. Punch down dough and turn onto a lightly floured surface. Shape into 2 balls and let rest for 10 minutes. Form balls into loaves and place in the prepared tins. Cover loaves with a damp tea towel and let rise until doubled in volume, about 30 minutes.
  4. Preheat oven to 190 C / Gas 5.
  5. Bake loaves in the preheated oven until tops are golden brown, about 40 minutes.

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Jeremy Lee’s beremeal treacle soda bread

N owt quickens the senses over the Christmas holidays like the scent of baking. This is an inspired recipe, from The Book of Bere: Orkney’s Ancient Grain. I have always been curious of the beremeal, which is milled in Orkney only, and very hard to acquire south of Hadrian’s Wall and famously used to make bannocks, a griddled bread. Here I’ve found, happily, in amongst the many recipes for bannocks and bread, a very delicious recipe for soda bread.

A soda bread lifted from the oven is always a great treat, comforting and delicious. Sliced warm and spread with butter, heaped with smoked salmon, freshly milled pepper and a squeeze of lemon, as the cork is popped from a bottle of ice-cold champagne, it heralds Christmas with the requisite warmth and cheer vital for festive bonhomie.

Makes a 20cm round loaf
self-raising flour 115g
beremeal 85g, plus extra for dusting (available from, or try buckwheat or pinhead milled oats)
sea salt ¼ tsp
baking powder 1 tsp
bicarbonate soda ½ tsp
black treacle 30g
honey 30g
butter 45g, melted
buttermilk 150ml

Heat the oven to 190C/gas mark 5 and oil a baking tray. Sift the dry ingredients into a mixing bowl.

Melt treacle, honey and butter together, but do not boil, then pour into the dry ingredients. As deftly as possible, mix in buttermilk to make a soft dropping consistency.

Scrape onto the middle of the baking tray and dust with extra beremeal. Shape into a round and cut a deep cross in the top with a long bladed knife.

Bake for 25 minutes until risen and firm. Cool on a wire tray. This is best eaten freshly baked.

Jeremy Lee is chef-proprietor at Quo Vadis, London W1

Mix the flours, salt and yeast in a bowl. Add the treacle, 100ml/3½fl oz of the water and 150ml/5fl oz of the ale. Using your hands, stir the ingredients together until all the flour leaves the side of the bowl. Gradually add the remaining ale and water if needed - the dough should be soft and all the sides of the bowl should be clean.

Tip the dough onto a lightly floured surface and knead for 5-10 minutes. The dough will be wet initially but will become smooth once worked. When the dough has a smooth skin put it into a lightly oiled bowl. Cover with a clean cloth and leave for two hours.

For the topping, mix the ale with the rye flour and a pinch of sugar to form a thick batter.

Tip the dough out onto a floured surface and shape into a ball. Spread the ale paste over the loaf and sprinkle over the jumbo oats. Place the loaf onto a baking tray lined with parchment. Leave to prove for one and a half hours.

Preheat the oven to 220C/425F/Gas 7.

Bake for 25 minutes. Reduce the oven temperature to 200C/400F/Gas 6 and bake for a further 10 minutes.

The loaf will be golden-brown and should sound hollow when tapped on the base. Leave to cool on a wire rack.

Traditional Yorkshire Parkin Recipe

Place the medium oatmeal (see blog post and recipe box for a description of what that is and how to make it) in a large bowl along with the flour, spices, salt and baking powder.

In a medium saucepan add the brown sugar, black treacle, golden syrup, butter and lard (if using).

Heat the mixture until the sugar is melted (don’t boil it) and remove from the heat. Let it cool for 5 minutes.

Pour the hot mixture into the dry mixture and stir well to combine.

Add the candied ginger, egg and milk and stir well to combine. The batter will be liquid and sticky.

Generously grease an 8࡮ inch baking pan and line the bottom with parchment paper.

Pour the batter into the baking pan and smooth the top. In an oven preheated to 300 degrees F, bake the parkin for 70-80 minutes or until a toothpick inserted into the middle comes out clean. The cake should be fairly firm but springy.

Let the cake cool in the pan.

Invert the cake onto a platter. Peel off the parchment paper. Cut the parkin into squares.

Place the squares into an airtight container and let it sit for at least 3 days before eating.

Comfort food . Jeremy Lee’s treacle dumpling. Photograph: Ola O Smit/The Guardian

For a pure hit of comfort, you can’t go wrong with a steamed pudding. Jeremy Lee’s treacle dumpling should see you right. What makes this recipe special is that, with the exception of a little mace and cinnamon, all the flavour comes from the treacle. That said, Lee augments it with golden syrup “to temper its might”.

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Once the dough has risen take it out of the bowl and “knock it back” with your hands.

This can be done again on a floured countertop, the dough will go back to its original size.

Shape the dough into a loaf, making sure there are no air bubbles inside and place into an oiled bread tin.

Second rise

The dough should again double in size and have a dome-like effect on top (approx another 30 mins).

Bake at 180 for 25 mins or until it’s a light brown colour then take out of the tin and bake for another 10 minutes.

Place a skewer or sharp knife through the middle of the loaf and if it comes out clear without any crumbs it is ready.

I love to eat the heal of the loaf while still warm and smothered in butter. Enjoy.

Guinness and Treacle Bread

300g Wholemeal Flour
75g Plain Flour
40g Oats
15g Soft Brown Sugar
1.25 teaspoon Bread Soda (bicarbonate soda)
.5 teaspoon Salt
20g Butter – really soft
240g Milk
140ml Guinness
150g Black Treacle

Mix all of the dry ingredients with a whisk.

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Add in the butter and whisk again.

Mix the Guinness and Treacle and whisk together.

Add the wet mixture in and whisk again until combined.

Pour into a lined bread tin and sprinkle with some oats on top.

Bake at 180 for 50-55 mins.

Test with a skewer in the centre of the bread and if it comes out clean without any crumbs your bread is ready.

Super seeded bread recipe

I came up with this recipe so that I could have a couple of slices of toast for breakfast and it would last me well past lunch time if I had a really busy day. The nuts and seeds slowly release their energy all morning long so you don&rsquot feel hungry.


  • 250 g strong white flour
  • 200 g wholemeal flour
  • 50 g large oats
  • 7 g sachet of dried yeast
  • 1 tbsp tbsp of black treacle
  • 1 tsp of salt
  • 370 ml water (approx)
  • 1 tbsp millet seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp broken walnuts
  • 1 tbsp pine nuts
  • 1 tbsp sunflower seeds
  • 50 g almonds
  • 8.8 oz strong white flour
  • 7.1 oz wholemeal flour
  • 1.8 oz large oats
  • 0.2 oz sachet of dried yeast
  • 1 tbsp tbsp of black treacle
  • 1 tsp of salt
  • 13 fl oz water (approx)
  • 1 tbsp millet seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp broken walnuts
  • 1 tbsp pine nuts
  • 1 tbsp sunflower seeds
  • 1.8 oz almonds
  • 8.8 oz strong white flour
  • 7.1 oz wholemeal flour
  • 1.8 oz large oats
  • 0.2 oz sachet of dried yeast
  • 1 tbsp tbsp of black treacle
  • 1 tsp of salt
  • 1.6 cups water (approx)
  • 1 tbsp millet seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp broken walnuts
  • 1 tbsp pine nuts
  • 1 tbsp sunflower seeds
  • 1.8 oz almonds


  • Cuisine: English
  • Recipe Type: Bread
  • Difficulty: Easy
  • Preparation Time: 35 mins
  • Cooking Time: 30 mins
  • Serves: 6


  1. Place all the nuts and seeds onto a non stick baking tray and bake at 160C/325F or gas mark 3 for 8 minutes, then leave to cool.
  2. Meanwhile, place both flours into a bowl with the salt and blend together with your hands.
  3. Add in the oats and dried yeast.
  4. Pour in the black treacle and half the water into the centre of the bowl and start to mix, either with your hand in the shape of a claw or in an electric mixer with the dough hook.
  5. Gradually add in the remaining water and bring together the ingredients until you have a ball of soft dough and the bowl is relatively clean of bread dough.
  6. Transfer the bread onto a lightly floured work surface and knead the bread for 10 minutes by holding the dough with one hand and stretching it away from yourself with the other. As the dough stretches fold the dough over its self and repeat.
  7. When the dough is nice and smooth, roll it into a ball and place ball into the bowl, cover with cling film and leave it to prove for 1 hour.
  8. When the dough has doubled in size and had a good hour to prove and develop scoop the dough out on to a lightly floured work surface.
  9. Stretch out the dough and scatter all the nuts and seeds over it then, fold the dough over its self and start to knead for a good 5 minutes.
  10. Shape the dough into a loaf shape and place in a 2 lb loaf tin.
  11. Leave the dough to prove for 1 hour so that it can double in size.
  12. Pre heat the oven to 200C/400F or gas mark 6 and place a tray in the bottom of the oven.
  13. Place the loaf in to the middle of the oven with plenty of space to rise and also throw a mug of water into the tray at the bottom of the oven to create steam. The steam will help to create a lovely crust. Make sure you close the door quickly after putting the water into the oven.
  14. Bake for 25-30 minutes, until golden and crispy, to check if the bread is cooked carefully lift the bread out of the tin and tap the bottom, it should have a hollow sound to it, if not and it is a dull thud then pop it back into the oven and turn the temp down to 150c for a further 10 minutes to ensure it is cooked through.

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Treacle soda bread

Not really one for making bread, I surprised myself with this one.
The story begins in Season, a restaurant run by Jamie’s friend Gilly in Finsbury Park. Complimentary soda bread is swiftly brought to our table, where the situation quickly escalates. Dark, rich and slightly bittersweet, this beautiful cakey bread is so divine we start squabbling over it and jabbing butter knives at each other. I stare solemnly at the plate of crumbs, hoping it will replenish itself. It doesn’t. Just as I start to debate how acceptable it would be to lick the crumbs off the plate, Gilly whips it away and replaces it with a bowl of big juicy olives.
“What on Earth was that bread and where did you get it from?” I ask, in an offhandish way, trying not to sound too desperate.
“Oh, we make it,” Gilly replies casually. “It’s treacle soda bread – good, right?”
“Right,” I say, still eyeing up the crumbs on the plate still in his hand.

So, for the next week, I dip and dive out of whole-food shops, delis and supermarkets in an attempt to find something remotely similar with zero success. There’s only one thing for it – I’m going to have to make it myself. Oh, the horror!
I don’t know why I’m so scared of making bread. It’s not like I haven’t done it before, it just always seems to take so long – I’m quite an inpatient person.
The good news is, though, soda bread doesn’t require yeast – so no waiting around for it to rise, bingo! It also doesn’t require kneading – bonus! All you have to do is mix the ingredients together, pour it onto a baking tray, bake it, and voila – bread has happened! It was so delicious, I ate half the loaf by myself before freezing it in slices and toasting it everyday for my lunches. I’ve already made this recipe twice and plan on making it every weekend for the rest of my days! We’ll see how long that lasts…

Treacle soda bread
Makes 1 loaf / Hands on time 10 mins / Total time 40 mins + cooling / V ❄
200g plain flour
250g plain wholemeal flour
55g rolled oats, extra for topping
1 tsp sea salt flakes
1 tsp bicarbonate soda
2 tbs treacle
1 tbs runny honey
350ml semi-skimmed milk
1 tbs lemon juice

TIP: Soda bread doesn’t store well, so consume on the day of baking or enjoy toasted the day after. I recommend slicing up the whole loaf and freezing it to extend its life considerably. See bottom of the page for freezing instructions.

TIP: If your’e not keen on the idea of treacle, simply leave it out altogether – although it is worth trying.

1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7 and line with a layer of baking paper. Dust with wholemeal flour and put to one side.
2. In a large mixing bowl, measure out the dry ingredients, mix together and make a well in the centre. Put to one side.
3. Measure out 350ml of semi-skimmed milk in a jug and add the honey and treacle straight into it. Beat with a hand whisk until the honey and treacle have been incorporated (it will clump together on the whisk and it will seem impossible but trust me, 2 minutes of elbow grease and it will have almost fully incorporated, persevere).
3. Quickly whisk the lemon juice into the milk and quickly pour into the flour well – doing this quickly prevents the milk from curdling. Using a metal butter knife, stir the mixture until just combined (you’ll want to work quickly, as soon as the wet mixture hits the dry the bicarbonate of soda will be activated).
4. Pour the mixture out into the centre of your lined baking tray – the mixture will be quite wet but don’t worry, this is normal. Wet a large knife and mark into quarters (wetting the knife prevents the dough sticking to it), cutting deeply through the loaf. Dust the top with a small handful of oats.
5. Bake in the oven for 30 minutes. Once baked, leave to cool on the baking tray for 20 minutes before transferring to a cooling rack. Once fully cooled, slice and enjoy with lashings of butter. Soda bread doesn’t last very long so I recommend freezing as soon as possible or consuming within 24 hours.

Treacle soda bread

V – Vegetarian
– Once cooled, slice and freeze in a sealed freezer bag or wrap in a few layers of clingfilm. Freeze for up to 3 months.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @ corrieheale and tag your recipe pictures using #corriesrabbitfood.

Recipe Summary

  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ tablespoons butter
  • 2 cups whole wheat flour
  • ¼ cup quick-cooking oatmeal
  • 1 ½ cups nonfat plain yogurt
  • 1 teaspoon milk, or more as needed (Optional)

Preheat the oven to 375 degrees F (190 degrees C).

Lightly grease a baking sheet.

Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.

Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.

Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.

Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together it should not be sticky.

Turn the dough out onto a lightly floured work surface knead gently about 5 times to form a ball.

Place the dough in the center of the prepared baking sheet cut a large 'X' in the top of the loaf.

Bake in preheated oven until well browned, about 40 minutes transfer to a rack to cool. Bread can be served warm or cold.

Guinness Treacle Bread: Answers to Your Questions

Here are some answers to the most common questions about this recipe, along with some fun facts!

Black treacle is a common ingredient in Ireland and the UK but is often unfamiliar to people in other countries, including the US. It&rsquos a thick, dark syrup similar to molasses. After sugar is refined, syrup remains. This is treacle. It was once used as a treatment for poisons and snake bites, but it is now known primarily as a delicious sweetener.

Irish butter, such as Kerrygold, is very flavorful as it&rsquos made from the milk of grass-fed cows. This is also what gives it its unique color. It&rsquos a good source of vitamin A and has a large amount of healthy, unsaturated fats. Irish butter is soft and excellent for baking due to its high amount of soft milkfats.

Guinness, Ireland&rsquos famous beer, is a dark stout that got its start at the brewery of Arthur Guinness in Dublin in 1759. Guinness has now become a worldwide brand, sold around the world. If you love Guinness and happen to visit Dublin, be sure to stop by the Guinness Storehouse to take a tour, taste some beer, and learn about brewing. Note: although the Storehouse is currently closed due to Covid, online experiences are available.

You can enjoy Irish soda bread, such as this Guinness treacle bread, on its own with some delicious Irish butter or cheese (try Dubliner cheese from Kerrygold). It&rsquos a great accompaniment to soups and stews such as Irish beef stew or colcannon. Or try toasting your bread or using it as a base for a savory sandwich (roast beef and Irish cheese go well).


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