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.
| Servings | Prep Time |
| 4small loaves | 20minutes |
| Cook Time |
| 3hours |
|
|
Ingredients
- 2.5lb wholemeal flouror whole wheat flour
- 3.5oz wheat germ
- 3.5oz pinhead oatmealor steel cut Irish oats
- 3.5oz branMiller’s Bran
- 3.5oz oat flakes
- 3.5oz walnutschopped
- 2tsp salt
- 6oz unslated butter
- 2.5oz treacle(molasses)
- 2.5pints 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.