Irish Wheaten Treacle Bread
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 50 minutes
- 335g/12ozs. white flour
- 335g/12ozs. wholemeal flour
- 1.5 teaspoons baking soda
- 1.5 teaspoons salt
- 180g/6ozs. butter, cold
- 150ml/5ozs. treacle
- 335g/12flozs. buttermilk
- 125ml/4flozs. dark beer
- 50ml/1.7flozs. molasses extra
Step 1 - Line the base and sides of a large loaf tin and preheat oven to 190C/380F. In a large bowl mix the two flours, baking soda and salt. Then rub in the butter until it resembles wet sand.
Step 2 - Add in the treacle, buttermilk and beer and stir until just combined. Scoop into the tin and bake for 40 minutes. Then brush half of the extra molasses on top and bake for 5 minutes. Then repeat with another layer of molasses on top again and bake for another 5 minutes. Cool in tin for 5 minutes and then cool on a cooling rack.