Recently I was at a christening reception in a really nice local hotel. Being the newly appointed Godfather it was a working lunch for me as I was very busy imparting all my spiritual guidance to the worlds newest little catholic but I was still able to appreciate the amazing food. While all the food was gorgeous I thought the bread basket at the start was particularly interesting. There was a white loaf with black pudding through it which I will definitely be trying and there was also this treacle and walnut bread which was so so so good. I meant to get the recipe before leaving but I must have been too caught up with renouncing Satan because it slipped my mind. A few days later, once I stopped renouncing Satan and had more time on my hands, I found the recipe online so decided to give it a go!
The whole thing was really easy and so tasty! Standard procedure, mix dry ingredients, add wet ingredients, mix to combine and bake. I did however make two pretty stupid mistakes that you might want to side-step. First, I used a silicon loaf tin because I knew that this wouldn’t need to be greased or lined and getting the loaf out would be easy, which it was, but because the silicon is soft the bread expanded outwards instead of rising up as it would have done in a metal tin. This made for some crazy looking bread but still so tasty! Mistake #2 came when I foresaw issues in measuring out the 100 ml of the very dense and sticky treacle. I happen to know a thing or two about kitchen messes and my own tendency for creating them so when the recipe said to add 100 ml of treacle, I thought I was being very clever mixing the milk and egg in a bowl, putting it on the scales, re-zeroing it and adding 100 g of treacle to the bowl where it could be mixed with the wet ingredients and added to the dry. Easy as pie, no muss, no fuss! I had avoided using and dirtying a measuring cup, trying to scrape every last bit out of the measuring cup with a sticky spoon, putting the sticky spoon down to attempt with a rubber spatula, drops and ribbons of tar-like treacle going everywhere, the counter, my hands, things that touch the counter or my hands. At the risk of sounding dramatic, I knew the stickiness would have spread and travelled like a virus reaching pandemic levels resulting in weeks of me replying “No idea!” whenever anyone would ask “Why is this sticky?” Thrilled with myself for avoiding all that drama. There was just one flaw. 100 ml of treacle does not weigh 100 g. Because water, milk and most other liquids have the same weight and volume I mistakenly used 100 g instead of 100 ml when 100 ml of treacle actually weighs 139 g according to convert-to.com. So if you try this recipe and would like to avoid a sticky catastrophy make sure you add 139 GRAMS to the wet ingredients, or, mix the wet ingredients in a measuring cup and add treacle until the surface of the milk rises by 100 MILLILITRES.
This was so tasty and hearty and was almost like a meal in itself with just a little butter and I would definitely recommend it, in spite of being twice out-foxed by bread. Just use your loaf!
- 230 g strong bread flour
- 230 g wholemeal flour
- 60 g jumbo porridge oats
- 1 tsp salt
- 60 g sugar
- 3 tsp baking powder
- 1.5 tsp bread soda/bicarbonate of soda
- 1 egg
- 600 ml milk
- 2 handfuls of walnuts
- 100 ml black treacle
- Preheat the oven to 160 degrees Celsius.
- Mix the flours, oats, salt, sugar, baking powder and bread soda in the bowl of a mixer.
- Whisk together the milk, egg and treacle before adding to the dry ingredients along with the walnuts.
- Mix until combined and a wet dough is formed.
- Pour into a parchment lined baking tin and bake for 50 minutes or until a skewer comes out clean.