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Walnut Treacle Bread by Berry Lodge Cookery School

July 22, 2015 By Robin King Leave a Comment

Rita Meade of the Berry Lodge Cookery School

I had the sincere pleasure of spending the day with Rita Meade at the Berry Lodge Cookery School in Spanish Point, Miltown Malbay, County Clare, Ireland. My childhood friend Julie, her daughter Chelsea, and Jack’s best friend’s wife, Terri, joined me in what turned out to be a day of cooking, learning not only about Irish food, but tradition, delicious food, and I made a new friend. Rita and her family have owned the property for years, and she’s been sharing her culinary skills with people from all over the world. She spent the day with us. How lucky were we?

Our menu for the day:

Walnut Treacle Bread

Black Pudding and Apple Scones

Summer Greens Soup

Beef and Guinness Casserole

Colcannon Mash

Carrageen, Chocolate and Lime Mousse

Strawberry and Raspberry in Lime Syrup

Today I am sharing the recipe for the Walnut Treacle Bread. Terri and I prepared this recipe, with Rita’s guidance. I hope that I get the details right.

Print Recipe
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
  1. Grease and flour 4 small, 1 lb, loaf tins. Preheat over to 300 degrees.
  2. 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.
  3. Add the liquids to the dry ingredients and blend together well to make a wet mixture.
  4. Divide equally between the prepared loaf tins and bake in the preheated oven for three hours.
  5. 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.

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Filed Under: On the Road Tagged With: #Baking, #berrylodge, #Bread, #EmeraldIsle, #Ireland, #IrishCooking, #Recipes, #TreacleBread, #WildAtlanticWay

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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.

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