450g/1lb Odlums Coarse Wholemeal Flour
2 level tsp Odlums Bread Soda
25g/1oz Odlums Pinhead Porridge Oats
4 tablespoons Shamrock Demerara Sugar
80g packet Shamrock Chopped Walnuts (optional)
50g/2oz Butter
1 tbsp Treacle
400ml Guinness or Stout


  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 2lb loaf tin.
  2. Put butter and treacle into a saucepan over a low heat and allow the butter to melt.
  3. Meanwhile, put the wholemeal, pinhead oats, sugar and chopped walnuts into a bowl. Sieve in the bread soda and mix well.
  4. When the butter has melted, add the Guinness or stout and stir.
  5. Add the liquid to the dry ingredients and mix well. Transfer mixture to prepared tin and bake for about 40 to 50 minutes until risen and when tapped underneath has a hollow sound..
  6. Wrap in a clean tea towel and allow to cool.

Recipe Notes:

A dark brown bread with a distinctive taste.
For best slicing, allow one day before cutting.