Ballymaloe Treacle Loaf
Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here... If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. I've adapted this from Myrtle Allen's Irish Treacle Loaf (Ballymalie School of Cooking). The mix makes two two-pound loaves, so you can easily halve the recipe if you so wish. It produces a soft, rather dense bread that would be ideal as a base to an open-faced sandwich, or to accompany a cheese board. It's best eaten fresh with lots of butter. However, it will freeze and thaw to be as good as ever. INGREDIENTS 800 gms of strong wholemeal flour 100 gms strong white flour 50 gms dark treacle (or molasses) 850 gms warm water 12 gms fine sea salt 20 gms of instant active yeast Optional : seeds (I used sunflower) METHOD Slacken the treacle in the water. Add the yeast and stir. Mix the flours with the salt and then stir in the water/treacle/yeast...
