Name: Black treacle soda bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Ingredients: 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

Black treacle soda bread

Australian Gourmet Traveller recipe for black treacle soda bread by Brett Graham, The Ledbury.

Pumpkin soup with ginger milk — Black treacle soda bread

Serves 8

Prep

10M

Cook

Total

1H 10M

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“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.

Ingredients

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

Main

1.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. Drink suggestion by Luke Robertson
Notes

Brett Graham

Styling by Geraldine Muñoz

Ingredients

Method

Main

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