Name: Walnut Treacle Bread by Berry Lodge Cookery School
Prep time: 20 min
Cook time: 3 h
Yield: 4 small loaves
Ingredients: 2.5 lb wholemeal flour (or whole wheat flour); 3.5 oz wheat germ; 3.5 oz pinhead oatmeal (or steel cut Irish oats); 3.5 oz bran (Miller's Bran); 3.5 oz oat flakes; 3.5 oz walnuts (chopped); 2 tsp salt; 6 oz unslated butter; 2.5 oz treacle ((molasses)); 2.5 pints buttermilk

Walnut Treacle Bread by Berry Lodge Cookery School

Just one of the delicious recipes from our day at Berry Lodge Cookery School, this walnut and molasses bread is easy to prepare and delicious to eat. Enjoy for breakfast, or with your afternoon tea.

Prep Time

20 minutes

Cook Time

3 hours

Servings

small loaves

Ingredients

2.5 lb wholemeal flour or whole wheat flour
3.5 oz wheat germ
3.5 oz pinhead oatmeal or steel cut Irish oats
3.5 oz bran Miller's Bran
3.5 oz oat flakes
3.5 oz walnuts chopped
2 tsp salt
6 oz unslated butter
2.5 oz treacle (molasses)
2.5 pints buttermilk

Prep Time

20 minutes

Cook Time

3 hours

Servings

small loaves

Ingredients

2.5 lb wholemeal flour or whole wheat flour
3.5 oz wheat germ
3.5 oz pinhead oatmeal or steel cut Irish oats
3.5 oz bran Miller's Bran
3.5 oz oat flakes
3.5 oz walnuts chopped
2 tsp salt
6 oz unslated butter
2.5 oz treacle (molasses)
2.5 pints buttermilk

Instructions

Grease and flour 4 small, 1 lb, loaf tins. Preheat over to 300 degrees.
Mix the dry ingredients together in a large bowl. Melt the butter, then warm the treacle until runny and mix them in with the buttermilk.
Add the liquids to the dry ingredients and blend together well to make a wet mixture.
Divide equally between the prepared loaf tins and bake in the preheated oven for three hours.
Turn out onto a wire rack and leave to cool.

Recipe Notes

Berry Lodge Cookery School

Walnut Treacle Bread and Black Pudding and Apple Scones - the finished product. Recipe for the Black Pudding and Apple Scones coming soon.

Thanks, Rita! I'll see you again soon.

About Robin

I am a wife, mother, Bebe, yoga and meditation instructor, traveler, lover of food, wine and the magic that cooking and dining experiences can bring to your day. I am a recovering restaurant owner, and after a year of hibernating in the mountains after selling, I am out of the weeds sufficiently to share my favorite culinary experiences with you, both locally and while on the road, my current crushes on gadgets and self-care products, dog friendly places your fur kids will love and invite you into my kitchen. All love, all good vibes. I share with hopes that you find inspiration through my experiences to make your dreams a reality, or perhaps just to create a fabulous culinary experience for someone you love.

Out of the Weeds

The culinary journal of a recovering restaurant owner

Walnut Treacle Bread by Berry Lodge Cookery School

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