Best Brown Treacle Bread Recipes

Treacle Brown Bread image

Provided by Martha Stewart

Time 4h45m

Yield Makes 2 loaves

Number Of Ingredients 7

Unsalted butter, room temperature, for pans
2 1/4 cups all-purpose flour, plus more for pans
1/2 cup unsulfured molasses
3/4 cup hard dry cider (such as Angry Orchard Stone Dry)
3 packages (1/4 ounce each) active dry yeast (21 grams)
2 1/4 cups coarse wholemeal flour (such as Odlums or King Arthur)
4 teaspoons kosher salt

Steps:

Butter two 8 1/2-by-4 1/2-inch loaf pans. Dust with all-purpose flour, tapping out excess.
In a small saucepan, combine molasses, 1 cup water, and cider. Heat over medium, just until mixture reaches warm room temperature. Sprinkle yeast over top and let stand until yeast is bubbly, about 5 minutes.
Combine flours and salt in the bowl of an electric mixer fitted with a paddle attachment. Beat to combine. Add the yeast mixture and beat on medium until well combined, 2 to 3 minutes. Cover with plastic and place in a warm spot until doubled in size, about 1 1/2 hours.
Divide dough between prepared pans. Drape with plastic wrap and let stand until doubled in size, about 1 hour more. Meanwhile, preheat oven to 350 degrees with a baking sheet on lower rack.
Transfer loaves to oven, being careful not to deflate. Bake 30 minutes. Remove bread from pans and place on preheated baking sheet. Continue baking until hollow-sounding when tapped on bottom and an instant-read thermometer reads 190 to 200 degrees, about 30 minutes more. Transfer to wire racks to cool completely. Loaves will keep in an airtight container at room temperature for up to 3 days.

BROWN TREACLE BREAD image

Yield 20 slices

Number Of Ingredients 9

Steps:

Mix dry and wet ingredients in separate bowls, then combine wet into dry. Add mixture to greased 2lb baking tin. Bake in preheated oven at 170C for one hour, then remove from tin and return to the oven for another twenty minutes.

Treacle Bread (Brown Soda Bread) image

Provided by Sue Stone @Bayhill

Number Of Ingredients 7

2 cup(s) all purpose flour
1 cup(s) whole wheat flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground ginger
1-1/4 cup(s) buttermilk, plus additional as needed
3 tablespoon(s) dark molasses (preferably blackstrap)

Steps:

Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Combine all-purpose flour, whole wheat flour, baking soda, salt and ginger in a large bowl; mix well.
In a small bowl, combine buttermilk and molasses; mix well. Stir buttermilk mixture into the flour mixture. Add additional buttermilk by tablespoonfuls if needed to make dry, rough dough. Transfer dough to floured surface; knead 8 to 10 times or just until smooth (do not overknead). Shape dough into a round loaf about 1-1/2" thick. Transfer to prepared baking sheet.
Use floured knife to cut halfway through dough, scoring into quarters (called "farls" in Ireland). Sprinkle top of dough with additional flour, if desired.
Bake about 35 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool slightly. Serve warm. Note: Bread can be sliced or pulled apart into farls.