Treacle Brown Bread Recipes

TREACLE BROWN BREAD

Steps:

• Butter two 8 1/2-by-4 1/2-inch loaf pans. Dust with all-purpose flour, tapping out excess.
• In a small saucepan, combine molasses, 1 cup water, and cider. Heat over medium, just until mixture reaches warm room temperature. Sprinkle yeast over top and let stand until yeast is bubbly, about 5 minutes.
• Combine flours and salt in the bowl of an electric mixer fitted with a paddle attachment. Beat to combine. Add the yeast mixture and beat on medium until well combined, 2 to 3 minutes. Cover with plastic and place in a warm spot until doubled in size, about 1 1/2 hours.
• Divide dough between prepared pans. Drape with plastic wrap and let stand until doubled in size, about 1 hour more. Meanwhile, preheat oven to 350 degrees with a baking sheet on lower rack.
• Transfer loaves to oven, being careful not to deflate. Bake 30 minutes. Remove bread from pans and place on preheated baking sheet. Continue baking until hollow-sounding when tapped on bottom and an instant-read thermometer reads 190 to 200 degrees, about 30 minutes more. Transfer to wire racks to cool completely. Loaves will keep in an airtight container at room temperature for up to 3 days.

RUSTIC OAT & TREACLE SODA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a baking sheet. Put the flours, oats, bicarb and 1 tsp salt in a large bowl and stir to combine. Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. Stir the treacle and honey into the yogurt mixture until they dissolve. Pour onto the dry ingredients and stir with a round-bladed knife until you have a soft, sticky dough.
• Tip onto a lightly floured surface and lightly form the dough into a round. Lift onto the baking sheet, cut a deep cross in the dough and sprinkle with oats. Bake for 30 mins or until the crust is golden and the loaf sounds hollow when tapped underneath. Soda bread should be eaten the same day, or toasted the next.

TREACLE BREAD

Steps:

• Heat the molasses and milk together.
• Mix all dry ingredients together: add liquid until a soft dough is achieved.
• With floured hands, shape into a round cake about 1 1/2 inches thick.
• Cut into farls (quarters), put on a floured baking sheet and bake at 400oF for 40 minutes.

BROWN TREACLE BREAD

Steps:

• Mix dry and wet ingredients in separate bowls, then combine wet into dry. Add mixture to greased 2lb baking tin. Bake in preheated oven at 170C for one hour, then remove from tin and return to the oven for another twenty minutes.

BREAD TREACLE TART

Steps:

• Turn the oven onto 190 degrees (gas mark 5)
• For the pastry: put the the breadcrumbs in a bowl along with the flour then using your fingers rub in the softened butter, it should be crumbly. Next add a fine sprinkling of water, gather the pastry into a ball and cover with cling film. Put in the fridge for 10 minutes.
• Line the dish with baking parchement so that it covers the base and sides, dont worry about trimming it. Unwrap the pastry, then using your knucles roll it evenly into the lined dish, make sure it is well pressed to the sides; however you should leave a slight ridge at the side so that the filling does not spill out. Now put it back in the fridge for another 10 minutes. Meanwhile make the filling
• Warm the golden syrup, gently in a pan with the lemon rind and juice, it should become quite watery and runny.
• Take the pastry case out the fridge and sprinkle the breadcrumbs evenly in the base. Then pour in the syrup slowly into the breadcrumbs. Now is the time to add any decorations with the pastry. Then cook in the oven for 25-30 minutes.