Here’s a bright start to the day, toasted. The treacle gives it a useful shot of mind-sharpening iron. And it lasts for longer than your average loaf – given the chance, that is.
- Rub the inside and the rims of two 900g/2 lb loaf tins with butter to grease them well.
- Tip the treacle into a bowl with a pint of boiling water and half a pint of cold water. Stir well to dissolve the treacle. Leave aside for a few minutes until the mix is warm (too hot or cold and the yeast won’t be activated).
- Sift the flours and salt into a large bowl. Add the bran left in the sieve. Add the yeast and stir.
- Stir the warm treacle mix into the flour, stirring as you go, to create a very loose sticky dough.
- Spoon equal amounts of dough into the tins. Cover them to keep the warmth in and cold air out.
- I like to prop a clean plastic carrier bag over the top of each one or cover with a clean tea towel.
- Leave the tins in a warm place to rise for 15 minutes or more or until the dough is just higher than the tops of the tin but not spilling over the sides. Check regularly.
- Pre-heat the oven to 200C/400F/gas 6. Bake the bread for 30-40 minutes till cooked. Remove and test the loaves by running a blunt knife between the bread/tins. Turn upside down and tip them out.
- Tap the base of each loaf. They should sound hollow. If not, return to the oven, upside down and give them a few extra minutes. Cool on a rack. Keeps in a bread bin for 3-4 days. Freezes well.
- This sweet moreish bread works brilliantly buttered, toasted, with marmalade, vegemite, lemon curd. It makes a great base for a poached eggs and soldiers for a boiled egg.