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Black treacle soda bread

Australian Gourmet Traveller recipe for black treacle soda bread by Brett Graham, The Ledbury.

By Brett Graham
  • 10 mins preparation
  • 1 hr cooking plus resting
  • Serves 8
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Black treacle soda bread
"Good bread and butter is the best way to start a meal; this is my favourite of the breads we serve at The Harwood," says Graham. The bread is best eaten the day it's made.


  • 400 gm wholemeal flour
  • 120 gm self-raising flour
  • 1 tbsp bicarbonate of soda
  • 200 gm fine oatmeal (see note)
  • 480 ml milk
  • 280 ml thick plain yoghurt
  • 50 gm black treacle (see note)
  • 1½ tbsp rolled oats
  • To serve: softened butter


  • 1
    Preheat oven to 165C. Sift flours and bicarbonate of soda into a bowl, mix in fine oatmeal and 1 tbsp sea salt flakes, whisk milk, yoghurt and treacle in a bowl to combine, add to dry mixture and mix to just combine. Spoon into a 7cm-deep, 12cm x 23cm buttered and floured loaf tin, sprinkle with oats and bake until a skewer inserted withdraws clean (50-60 minutes). Rest in tin for 10 minutes before turning out. Slice and serve warm or at room temperature with butter.


Note Fine oatmeal is available from select health-food shops. Black treacle is available from select supermarkets and health-food shops; if it's unavailable, substitute brown sugar. Drink suggestion by Luke Robertson