Treacle bread
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Ingredients
160g self-raising flour
320g wholemeal flour
40g wheatbran
40g mixed seeds (pumpkin, sesame, sunflower, and linseed)
1 level tsp bread soda
1 tsp salt
1 egg
400-450ml (14-16fl oz) buttermilk
1 dstsp treacle
Equipment
2 x 450g (1lb) or 1 x 900g (2lb) loaf tins
Method
Preheat the oven to 210°C/410°F/Gas Mark 6½ and grease the bread tins.
Mix the dry ingredients together by hand in a big bowl and make a well in the centre.
Mix the egg, buttermilk, and treacle together. Pour half of the liquid mix into the dry ingredients and mix lightly by hand. Pour the remainder of the liquid in and continue to mix very lightly. Turn the mixture into the prepared bread tins and bake in the preheated oven for 40 minutes approximately.
Remove from the tin and pop back into the oven for a further 15 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked, it will sound hollow. Allow to cool on a wire rack.
Thank you Ruairà and Marie-Thérèse from Inis Meáin Suites for this recipe.
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