ely Treacle Brown Bread

Treacle brown BreadWhat you need:

500g wholemeal flour
225g strong white flour
½ teaspoon salt
½ tsp baking soda
1 dsp brown sugar
135ml vegetable oil
200ml black treacle
250ml O’Hara’s or other stout
600ml buttermilk
unsalted butter
large oat flakes, for topping


What to do

Preheat the oven to 180°C. Mix the flours, salt, baking soda and brown sugar in a food processor. Add the oil, black treacle, stout and buttermilk. Mix well.

Grease 2 x 1kg loaf tins with unsalted butter and scatter a light coating of oat flakes into the tin. Pour the bread mix into the tins. Bake for 1 hour, then remove from the tins and put the loaves back into the oven on a rack and bake for a further 10 minutes. Remove and allow to cool before serving. The bread will keep in the freezer for around a month.

A note for the cook

To check if the bread is cooked, tap the base of the loaf with your knuckle. If it  produces a hollow sound, it’s ready.

Makes 2 loaves

ely cookbookThis recipe is taken from the ely Cookbook – available for purchase for €20 online.

An ideal Xmas Gift.


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