INGREDIENTS


Treacle & Linseed Bread

340g/12oz plain flour

1tsp bicarbonate of soda

1tsp salt

15g/ ½ oz sugar

30g/1oz linseeds

2TBS black treacle

30g/1oz butter

284ml/ 1 pot buttermilk

30ml/1oz water

 

METHOD


Makes 1 loaf

  • Preheat the oven to 200c/400f/GM6/Aga baking oven, grid shelf on floor.
  • Grease a 2lb loaf tin.
  • Mix the flour, bicarbonate of soda, salt, sugar and linseeds together. Rub in the butter until the mixture resembles very fine breadcrumbs.
  • Mix the treacle, buttermilk and water together with a fork and then add to the mixture to make a soft dough.
  • Place the dough into the loaf tin and sprinkle with a few more linseeds.
  • Bake in the oven for 30-35mins or the Aga for 35-40mins. Turn the bread out of the tin and tap on the bottom, if it sounds hollow then the bread is ready, if it does not sound hollow then place back in the oven for a few mins.
  • Allow to cool slightly in the tin and then turn out on to a wire rack.

 

Think Ahead & Helpful Hints

  • If the bread gets too dark, either move it down a shelf in the oven or put some tinfoil over it.
  • When baked, wrap the bread in a clean tea towel and place on a cooling rack. This keeps the crust nice and soft.
  • Great with cheese, soup, salad, smoked fish or toasted with jam.
  • Freezes really well.