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Deeply wholesome and full of character

This traditional soda bread blends nutty brown flour, dark stout and treacle for a rich, malty flavour. Perfect served warm with plenty of Kerrygold butter.

Butter Flight; a celebration of butter in its purest form. From whipped Kerrygold natural, to rich stout butter and fragrant wild garlic, each butter captures a different expression of Irish flavour – simple, generous and made to be shared.

Ingredients

Brown Soda bread with stout and treacle

  • 200g white flour

  • 800g brown flour

  • 3tsp bicarbonate

  • 150g pumpkin seeds

  • 150g sunflower seeds

  • 150g linseeds

  • 200g treacle

  • 850ml buttermilk

  • 200ml Stout

  • 2 eggs

  • 20g sea salt

  • 50g pinhead oatmeal (for topping)

Whipped Stout butter

  • 450g Kerrygold butter, salted, cubed at room temperature

  • 75ml wild leek vinegar (white wine vinegar could be used in a reduced quantity to taste)

  • 450ml Stout

  • Milled Dilsk

  • Achill Island Sea Salt

Whipped Wild Garlic butter

  • 450g Kerrygold butter, salted, cubed at room temperature

  • 75ml wild leek vinegar (white wine vinegar could be used in a reduced quantity to taste)

  • 100/15ml wild garlic oil

Whipped Kerrygold ‘natural’

  • 450g Kerrygold butter, salted, cubed at room temperature

Method

1
Mix all the dry ingredients together.
2
Add the eggs and buttermilk.
3
Add the stout until you achieve a good consistency.
4
Pour into two oiled loaf tins and bake at 160°C for 90mins until hollow to touch.
5
(Whipped stout butter) Reduce the stout to 100ml.
6
Soften the butter with whisk attachment of mixer.
7
Whip the butter with vinegar.
8
Add stout slowly & taste to bring to desired intensity of flavour and colour.
9
Season with dillisk and sea salt.
10
Keep at room temperature to serve.
11
(Whipped Wild Garlic Butter) Soften the butter with whisk attachment of mixer.
12
Whip the butter with vinegar.
13
Add garlic oil slowly, whisking to combine.
14
Season with sea salt.
15
Keep at room temperature to serve.
16
(Whipped Kerrygold ‘natural) Soften the butter with whisk attachment of mixer.
17
Season with sea salt.
18
Keep at room temperature to serve.
  1. 1
    Mix all the dry ingredients together.
  2. 2
    Add the eggs and buttermilk.
  3. 3
    Add the stout until you achieve a good consistency.
  4. 4
    Pour into two oiled loaf tins and bake at 160°C for 90mins until hollow to touch.
  5. 5
    (Whipped stout butter) Reduce the stout to 100ml.
  6. 6
    Soften the butter with whisk attachment of mixer.
  7. 7
    Whip the butter with vinegar.
  8. 8
    Add stout slowly & taste to bring to desired intensity of flavour and colour.
  9. 9
    Season with dillisk and sea salt.
  10. 10
    Keep at room temperature to serve.
  11. 11
    (Whipped Wild Garlic Butter) Soften the butter with whisk attachment of mixer.
  12. 12
    Whip the butter with vinegar.
  13. 13
    Add garlic oil slowly, whisking to combine.
  14. 14
    Season with sea salt.
  15. 15
    Keep at room temperature to serve.
  16. 16
    (Whipped Kerrygold ‘natural) Soften the butter with whisk attachment of mixer.
  17. 17
    Season with sea salt.
  18. 18
    Keep at room temperature to serve.
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