• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Miss Foodwise

Celebrating British food and Culture

  • Home
  • About
  • My Books
  • Photography
  • Index
  • Contact

Wheaten Soda Bread with Stout Beer, Oats and Molasses for St-Patrick’s day

15th March 2013 by Regula 10 Comments

A lucky shamrock scarf for your bread, to keep your hands flour-free. It’s been years since I crocheted!

I was asked by Honest Cooking online food magazine to share a St-Patrick’s day recipe with them. I’ve never been in Ireland so therefore St-Patrick’s day is something I only know from visiting the Irish pubs that used to be plenty in Antwerp. The day would be advertised on the pubs blackboards weeks in advance offering live music and a Paddy’s special menu. When the day finally came, the Irish folk living in Antwerp and the Irish sailors who were docked at Antwerp port with their ships would gather at the pubs to enjoy a pint and a meal, you would hear the traditional Irish folk music from behind the corner along with loud and often drunken sing-alongs. In Antwerp you most certainly knew when it was St-Patrick’s day … But as the Irish pubs started to disappear, the St-Patrick’s day celebrations and the taste of Irish food went with them.

 

Wheaten Stout Beer, Oats and Molasses

 What do you need
•    500g/17oz. good quality – organic wholemeal wheat or spelt flour
•    1/2 cup / 4oz.rolled oats
•    2 teaspoons of baking soda
•    1 teaspoon of sea salt
•    3 teaspoons of molasses
•    200ml/6.7 oz  stout beer and 200 ml/6.7 oz live yoghurt
•    some extra flour to dust

Method

  • Preheat your oven to 190C/375F
  • Line a baking tray with greaseproof paper
  • Combine the flour, baking soda and salt well in a bowl.
  • Add yoghurt and stout and mix with the dry ingredients.
  • Quickly form a wet dough – it is important to get the bread in the oven as quickly as possible and not to overwork it – if the dough is too wet dust with flour until you can shape it.
  • Dust it with flour and cut a cross in the dough half way down the dough.
  • Put on the baking tray in the middle of the oven for 40 minutes.
  • The bread is ready when it makes a hollow sound when you knock on the bottom.
  • Cool on a wire rack

I like to place a small container of water with the bread in the oven, the moisture will help the bread get a tender crumb.
Best eaten when still slightly warm, spread with butter and with a piece of bitter dark chocolate …

The Irish Times pub in Antwerp, is no longer. There had been an Irish pub on this site since the 40’s

You might also like
Soda bread – a loaf in 45 minutes

Filed Under: Bread, Uncategorized Tagged With: baking, beer, bread, Irish food, recipes, soda bread, stout

Previous Post: « Poverty and oysters … Beef, stout and oyster pie
Next Post: Hot Cross Buns through Paganism, Christianity and Superstition. »

Reader Interactions

Thanks for reading x Regula

Comments

  1. Rosa's Yummy Yums says

    15th March 2013 at 3:28 PM

    A great combination! That soda bread must be very tasty and must pair perfectly well with some strong cheese or black pudding…

    Cheers,

    Rosa

    Reply
    • Regula says

      25th March 2013 at 8:43 PM

      It does indeed Rosa! But it tastes the best with the darkest chocolate you can find 😉

      Reply
  2. Gourmantine says

    21st March 2013 at 5:04 PM

    I like the addition of beer and all the flavors going in there, should make for a richly flavored bread. Beautiful photos too!

    Reply
    • Regula says

      25th March 2013 at 8:44 PM

      Thanks! I like using beer in food where I can really 😉

      Reply
  3. Unknown says

    5th November 2013 at 9:20 PM

    Found this receipe at Guinness facebook-page, and I can't wait to try it.
    But coming from Denmark, I'm not quite sure about the amount of rolled oats. What do you mean when you write "1/2/4 oz.. cup"?

    Reply
    • Regula says

      6th November 2013 at 7:30 AM

      Hi there, it is 1/2 cup which is 4 oz, I will move the oz to after the cup, this will make it clearer. Thanks!

      Reply
  4. Anonymous says

    6th November 2013 at 2:30 AM

    I believe they mean 1/2 cup which is 4 ounces.

    Reply
    • Regula says

      6th November 2013 at 7:28 AM

      indeed I do, thanks 🙂

      Reply
  5. Anonymous says

    6th November 2013 at 6:56 AM

    sounds great! but can i also use soya yoghurt?

    Reply
    • Regula says

      6th November 2013 at 7:34 AM

      Yes but you need to add an acid as you use yoghurt or buttermilk in soda bread to activate the soda. So try 1/2 pint soya milk with 1 tablespoon lemon juice and mix it well.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Follow Us

  • Twitter
  • Facebook
  • Instagram
  • Pinterest
  • Email

Subscribe

My Books: Pride and Pudding

My Books: Pride and Pudding

The Official Downton Abbey Christmas Cookbook

test

Oats in the North, Wheat from the South

Oats in the North, Wheat from the South

The National Trust Book of Puddings

The National Trust Book of Puddings

Brits Bakboek (British Baking)

Brits Bakboek (British Baking)

Belgian Cafe Culture

Belgian Cafe Culture

Check out my husband’s ART

Check out my husband’s ART

Meet Regula

Meet Regula

Footer

Connect

Regula Ysewijn is a food writer, stylist and photographer, with a particular interest in historical recipes. he is a Great Taste Awards judge and a member of The Guild of Food Writers, as well as one of the two judges on 'Bake Off Vlaanderen', the Belgian version of 'The Great British Bake-Off'. A self-confessed Anglophile, she collects old British cookbooks and culinary equipment in order to help with her research. She is the author of 5 books: Pride and Pudding the history of British puddings savoury and sweet, Belgian Café Culture, the National Trust Book of Puddings, Brits Bakboek and Oats in the North, Wheat from the South. Read More…

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Deprecated: genesis_footer_creds_text is deprecated since version 3.1.0! Use genesis_pre_get_option_footer_text instead. This filter is no longer supported. You can now modify your footer text using the Theme Settings. in /customers/6/8/f/missfoodwise.com/httpd.www/wp-includes/functions.php on line 5698

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress