Stout and treacle bread

High in iron and boozy to boot, this tasty bread from Paul Hollywood is sure to please and especially great with cheese!
By Paul Hollywood
Stout and treacle bread
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes plus 2 hrs rising time
  • Effort: easy



  • 350 g strong wholemeal flour, plus extra for dusting
  • 150 g strong bread flour, plus extra for dusting
  • 1 tbsp salt
  • 30 g dried yeast
  • 2 tbsp treacle
  • 150 ml stout
  • 120 ml water


1. Put all the ingredients into a large bowl and mix together until the mixture forms a dough.

2. Knead for 3-4 minutes, until smooth.

3. Tip the dough out onto a lightly floured work surface and knead for a further 5 minutes, and then put the dough back into a bowl and leave to rest in a warm place for 1 hour.

4. Return the dough to the floured work surface and shape into a ball, then flatten and roll up. Put the dough onto a greased baking sheet and leave to rise for a further hour.

5. Set the oven to 200°C/gas 6. Cut several slashes across the top of the bread and dust with wholemeal flour.

6. Bake for 30 minutes, and then transfer to a wire rack to cool.

7. Serve with a selection of cheeses and apples sauce.

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