Lizzie’s Kitchen – Treacle Wheaten Bread

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…

Difficulty medium
Preparation Time
Cooking Time
Main 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

Main Instructions
  1. preheat the oven to 200C/gas 6
  2. butter and flour the tins well
  3. mix together all the dry ingredients in a bowl
  4. make a well in the centre and pour in the buttermilk, add the honey and treacle
  5. work everything together lightly with a wooden spoon
  6. pour into the tins (nice if you leave the tops craggy) and sprinkle with some flour (or sesame seeds)
  7. bake for about 40 - 45 minutes
  8. allow to cool a little in the tins before turning out onto a wire rack
  9. © lizziekennedy/lizzie’s kitchen 2010
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