Treacle Wheaten Bread
HB-15642 · Hand-built original · Irish
An Irish no-yeast loaf sweetened with black treacle and rich with buttermilk, seeded with sunflower, pumpkin and linseeds. Sweeter than soda bread and just as easy, ready in about an hour.
IrishCakes and baking1 hr 30 minMakes 1 loaf1874 kcalVegetarianHigh Fiber
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:1quantities adjust to match
Ingredients
- butter, for greasing and to serve
- polenta, for dusting
- 7 oz plain flour
- 7 oz wholemeal flour
- 2 tsp salt
- 2 tsp bicarbonate of soda
- 1 3/4 oz mixed seeds, such as sunflower and pumpkin seeds, plus extra seeds for sprinkling
- 1 tbsp linseeds
- 2 tbsp black treacle
- 18 fl oz buttermilk
- 1 free-range egg
Method
- Heat the oven to 425°F and grease a loaf tin with butter, then dust the inside all over with polenta, which helps the bread bake evenly and release cleanly.
- Sift the plain flour and wholemeal flour with the salt and bicarbonate of soda into a large bowl and mix them together.
- Stir the mixed seeds and linseeds through the flours.
- Add the black treacle, buttermilk and egg to the bowl and combine everything until a thick, sticky dough forms.
- Spoon the wheaten dough into the prepared tin and sprinkle a few extra seeds across its top.
- Bake the treacle wheaten bread for 45 minutes to 1 hour, testing it with a wooden skewer for clean crumbs or by tapping the top for a hollow sound.
- Cool the loaf, then slice it and serve it with plenty of butter.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
1874 kcalCalories
62.4 gProtein
332.3 gCarbs
34.3 gFat
0.7 gSaturates
16.7 gFibre
0.5 gSugars
7377 mgSodium
0 mgCholesterol
1322 mgPotassium
112 mgCalcium
19.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data