As part of Northern Ireland’s Year of Food & Drink, this month Tourism Northern Ireland is celebrating food Heritage and Traditions.

Many of NI’s finest chefs and food producers use methods and recipes that have been passed down for generations.

Head chef of James Street South, David Gillmore, has given us his recipe for his classic recipe for Belfast Black Wheaten with a modern twist for you try at home.

Belfast Black Wheaten


600g wholemeal all-purpose flour

150g white all-purpose flour

75g oatmeal

1 ½ teaspoons of bread soda

2 ½ tablespoons brown sugar

40g unsalted butter

480 ml milk

200 ml treacle

½ pint Belfast Black dry stout


1. Preheat the oven to 170 °C/350 °F/gas 4 and lightly grease a loaf tin with butter.

2. Place all the dry ingredients into a large mixing bowl. Add the butter and rub into the dry ingredients until it resembles fine breadcrumbs – I recommend working quickly as the mixture can easily become greasy if over mixed, or mixed using too warm hands.

3. Add the milk, black treacle and the Belfast Black. Mix to create a wet dough.

4. Grease a standard loaf tin, add the wet dough and bake in the oven for 40 – 45 mins or until the bread is well risen and cooked through.

5. Leave for 10 minutes in the tin, then turn out onto a wire rack to cool. Eat while slightly warm if you like, or leave to go completely cold. Delicious with salty butty and Irish smoked salmon, cold meats or cheeses.

JSS wheaten bread

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