A deliciously mellow loaf, as inspired by the house made treacle bread at The Stone House Hotel in Yorkshire. The original recipe uses all wholemeal flour, but I've added white flour to lighten the loaf up a little. All measurements are converted from the original Imperial.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 2 loaves
- 900 gms 2 lb strong bakers flour
- 450 gms 1 lb wholemeal flour
- 2 tsp salt
- 2 Tbsp molasses
- 350 mls tepid water plus extra for dough
- 2 x 8gm sachets of freeze dried yeast
Combine flour and salt in a large bowl and whisk to mix well. Set aside.
Grease 2 bread loaf tins.
Combine molasses, 350 mls of tepid water and yeast in a jug, whisk to mix well. Set aside for 10-15 minutes until it is frothy.
Make a well in the flour, adding yeast mixture and enough extra tepid water until you have a moist dough.
Turn out onto a floured surface and knead lightly until smooth.
Divide dough in two, lightly shape into loaves and place in prepared tins.
Set aside in a draught-free corner until the dough has risen over the lip of the tin.
Preheat oven to 240C.
Once dough has risen place in the oven and cook for 15 minutes.
After 15 minutes, reduce oven temperature to 180C and cook for a further 20 minutes.
Quickly remove loaves from tins, and place back in the oven, upside down and directly on the rack, at 180C for a further 15-20 minutes.
Bread is cooked if it sounds hollow when you knock on the bottom of the loaf.
Cool on wire racks.