Guinness Bread – A St Patrick’s Day Treat

When you ask someone to say the first thing that comes into their head when you say Irish Food & Drink, usually the first word that comes out of their mouth would be Guinness………closely followed by potatoes, whiskey, and soda bread!!

So with this in mind, and in honour of St Patrick’s Day which is but a few days away, I am sharing a recipe for a Guinness Soda Bread that I saw on Irish morning TV this week. It’s an Odlums recipe. Odlums is an Irish Flour brand, dating back to 1840s founded by the Odlums family in Portlaoise, Co. Laois. They have been milling flour and expanding their range ever since. Growing up in Ireland, when we still bought in the corner shop and supermarket own brands hadn’t emerged yet; it was Odlums Flour my mother and indeed grandmothers used in all the daily baking. It is a brand I continue to use myself, due to both the high quality of the product and also to support Irish business, and jobs.



It was in fact Catherine Leyden, Odlums’ brand ambassador, who demonstrated this recipe on Ireland AM this week.

  • 450g coarse wholemeal flour
  • 50g of jumbo porridge oats
  • 2 level tsp of sifted baking powder
  • 80g of walnuts
  • 4 tbsp of golden caster sugar (the original recipe called for Demerera sugar, but I was out of it)
  • 1 tbsp of golden sryup (the original recipe calls for Treacle, but I didn’t have any)
  • 50g of butter
  • 400ml of Guinness
  1. Preheat the oven to 190 degrees
  2. In a saucepan over a low heat, melt the butter and the sryup
  3. Combine all the dry ingredients well in a large mixing bowl
  4. Add the Guinness to the melted butter and syrup, and stir to combine
  5. Add the wet mixture into the dry ingredients and stir to fully incorporate
  6. Grease a 2lb loaf tin, and add the bread mix to the tin
  7. Sprinkle with a a tbsp of porridge oats
  8. Bake in the oven for 40 to 50 minutes (Mine took 44 minutes in my oven)
  9. Turn out onto a wire rack and in true Irish fashion, wrap in a clean tea towel.
  10. This is enjoyed most simply with lashings of Kerrygold butter.

One Comment Add yours

  1. Hilary says:

    I love the texture of this bread. I don’t have golden sugar, but I’d love to try this recipe.


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