Oat and treacle bread
Make double the quantities of this recipe because it disappears quickly!
SERVES
10
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
60
MINUTES
Ingredients
150g plain flour
350g wholemeal flour
½ tsp baking powder, sieved
1 tsp bread soda, sieved
a generous pinch salt
30g muscovado sugar, any lumps broken up
60g porridge oats
90g treacle
150ml stout
40g melted butter
250ml buttermilk
1 egg, lightly beaten
Method
Heat the oven to 200°C and line a 2lb loaf tin with parchment.
Mix the flours, sugar, baking powder, bread soda, salt and porridge oats. Add the treacle, stout and melted butter and stir them into the dry ingredients.
Gradually mix in the buttermilk and egg to give a firm but sticky dough.
Scoop the mixture into the prepared tin. If you wish you can sprinkle some oats on top. Make a slit down the centre of the loaf with a knife. Bake for about an hour until a skewer comes out clean. Once cool enough to handle, place on a wire rack to cool.
