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.
Prep
- 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.
Cook
- 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.
Plate
- 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.
