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Black treacle soda bread


"Good bread and butter is the best way to start a meal; this is my favourite of the breads we serve at The Harwood," says Graham. The bread is best eaten the day it's made.

You'll need

400 gm wholemeal flour 120 gm self-raising flour 1 tbsp bicarbonate of soda 200 gm fine oatmeal (see note) 480 ml milk 280 ml thick plain yoghurt 50 gm black treacle (see note) 1½ tbsp rolled oats To serve: softened butter

Method

  • 01
  • Preheat oven to 165C. Sift flours and bicarbonate of soda into a bowl, mix in fine oatmeal and 1 tbsp sea salt flakes, whisk milk, yoghurt and treacle in a bowl to combine, add to dry mixture and mix to just combine. Spoon into a 7cm-deep, 12cm x 23cm buttered and floured loaf tin, sprinkle with oats and bake until a skewer inserted withdraws clean (50-60 minutes). Rest in tin for 10 minutes before turning out. Slice and serve warm or at room temperature with butter.

Note Fine oatmeal is available from select health-food shops. Black treacle is available from select supermarkets and health-food shops; if it's unavailable, substitute brown sugar.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2012

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