Edward says; One of the most popular recipes in my first cookery book, ‘Edward Entertains’, was the walnut & treacle bread. Brown bread, of any variety, is so popular so i decided to slightly edit the walnut & treacle version and give you my wonderful recipe for truly magnificent brown bread. Besides from the wonderful taste this bread is super simple to make-which just adds to the appeal!!
Ingredients:
- 12oz/350g wholemeal flour
- 2oz/50g plain flour
- 2oz/50g porridge oats
- Pinch salt
- 2 level teaspoon bread soda
- 2 large eggs
- 1 dessertspoon of sunflower oil
- 18floz/500ml buttermilk.
Method:
Preheat the oven to 170C/325F/Gas Mark 3
Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.
In a separate bowl beat the eggs together with the oil and add to the dry mixture.
Next mix in the buttermilk and get the mix to a “sloppy” consistency.
Pour into a well greased 2lb loaf tin and smooth the top of the bread with a wet spoon.
Sprinkle the top of the bread with some additional porridge oats.
After the hour has elapsed remove the bread from the tin and return to the oven to bake for a further 20 minutes.
Remove from the oven and allow the bread to cool down.
Additional Notes:
- 2 tablespoons treacle in the wet mix makes darker & sweeter bread.
- This bread stays fresh for about 4-5 days.
- It can be successfully frozen.
- The mixture can be spooned into muffin tins and baked (approx 25-30 minutes @ 180C)
- If you are nervous of the bread not coming out of the loaf tin use a strip of parchment paper across the middle to ease it out if problems arise. Sometimes a sharp tap on a flat surface works a treat also!
Enjoy!
