This quick and not-too-sweet brown soda bread comes from Byron Moussouris, the executive head chef of the Bloomsbury Hotel in London. Made with a generous splash of Guinness stout and black treacle—a robust cane syrup similar to molasses—this bread is best served warm or at room temperature, with soft, cultured butter or clotted cream and jam.

Ingreadients:

•  1 Tbsp. cold unsalted butter, plus more for greasing
•  1 cup plus 2 Tbsp. whole wheat flour
•  1½ cups all-purpose flour
•  ½ cup rolled oats, plus more for sprinkling
•  1¼ tsp. baking soda
•  ½ tsp. fine sea salt
•  1 cup whole milk
•  ¼ cup black treacle or molasses
•  ½ cup Guinness

Direction

1. Position a rack in the center of the oven and preheat to 350° F. Lightly grease an 8-by-4-inch loaf pan with butter and line with parchment.
2. In a large bowl, stir together the whole wheat and all-purpose flours, oats, baking soda, and salt. Add the butter and, using a pastry blender or your hands, cut the butter into the flour until the mixture resembles small crumbs and holds together slightly when squeezed in the palm of your hand. Add the milk, treacle, and Guinness, then use a silicone spatula or wooden spoon to fold the liquids into the dry ingredients just until combined. (Do not overmix.) Transfer the batter to the prepared loaf pan, smoothing the surface with the spatula or the back of the spoon. Sprinkle with a generous pinch of oats.
3. Bake until a skewer inserted in the center comes out clean, 45–50 minutes. Allow to cool slightly, then unmold the loaf and slice to serve warm (or cool to room temperature before slicing).