Treacle wheaten bread

Demonstration recipe by Lizzie Kennedy of Lizzie's Kitchen at Signature Dish Cookery Theatre, Balmoral Show 2011

This delicious recipe makes 2 loaves.

A top tip when making wheaten bread is not to overwork the mixture, as soon as the ingredients are mixed – pour into the prepared tins and bake...

 

Ingredients

200 g fine wholemeal flour
200 g course wholemeal flour
100 g jumbo oat flakes
1 tsp salt
1 tbs bicarbonate of soda
knob of butter to grease the tins

2 tbs clear honey
2 tbs black treacle
1 carton (568 ml) buttermilk

Method

• preheat the oven to 200C/gas 6

• butter and flour the tins well

• mix together all the dry ingredients in a bowl

• make a well in the centre and pour in the buttermilk, add the honey and treacle

• work everything together lightly with a wooden spoon

• pour into the tins (nice if you leave the tops craggy) and sprinkle with some flour  (or sesame seeds)

• bake for about 40 - 45 minutes

• allow to cool a little in the tins before turning out onto a wire rack

 

© lizziekennedy/lizzie’s kitchen 2010