RUSTIC OAT & TREACLE SODA BREAD
This simple, yeast-free Irish bread is delicious with soup or cheese. For a darker loaf, you can use an extra spoonful of treacle in place of the honey
Provided by Good Food team
Time 40m
Yield cuts into 12 slices
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and grease a baking sheet. Put the flours, oats, bicarb and 1 tsp salt in a large bowl and stir to combine. Tip the yogurt into a jug, add enough water to make it up to 400ml and mix well. Stir the treacle and honey into the yogurt mixture until they dissolve. Pour onto the dry ingredients and stir with a round-bladed knife until you have a soft, sticky dough.
- Tip onto a lightly floured surface and lightly form the dough into a round. Lift onto the baking sheet, cut a deep cross in the dough and sprinkle with oats. Bake for 30 mins or until the crust is golden and the loaf sounds hollow when tapped underneath. Soda bread should be eaten the same day, or toasted the next.
Nutrition Facts : Calories 173 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
TREACLE BREAD
Make and share this Treacle Bread recipe from Food.com.
Provided by DeSouter
Categories Breads
Time 50m
Yield 4 wedges
Number Of Ingredients 8
Steps:
- Heat the molasses and milk together.
- Mix all dry ingredients together: add liquid until a soft dough is achieved.
- With floured hands, shape into a round cake about 1 1/2 inches thick.
- Cut into farls (quarters), put on a floured baking sheet and bake at 400oF for 40 minutes.
Nutrition Facts : Calories 496.6, Fat 3.1, SaturatedFat 1.4, Cholesterol 7.5, Sodium 637.9, Carbohydrate 101.8, Fiber 3.1, Sugar 10.6, Protein 13.5
TREACLE FARLS
Categories Bread Ginger Bake Molasses Bon Appétit
Yield Makes 4 small loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Flour heavy large baking sheet. Combine first 5 ingredients in large bowl. Add butter and rub in with fingertips until mixture resembles fine meal. Whisk 1 cup buttermilk and dark molasses in medium bowl to blend. Mix buttermilk mixture into dry ingredients. Gradually mix in enough remaining buttermilk to form soft dough. Knead on lightly floured surface just until dough holds together. Shape into 8-inch round, about 1 1/2 inches high. Cut into 4-wedges. Transfer wedges to prepared sheet, spacing apart. Bake until deep golden brown, about 30 minutes. Cool on racks.
TREACLE BROWN BREAD
This Treacle Brown Bread is delicious with good Irish butter and sea salt. Or try it with blackberry jam and slices of an Irish blue cheese, such as Cashel Blue.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h45m
Yield Makes 2 loaves
Number Of Ingredients 7
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.
TREACLE SCONES
Make and share this Treacle Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425°F or Gas Mark 7 and grease a baking sheet.
- Sift the flour and salt into a bowl and rub in the butter.
- Mix in the sugar and cinnamon.
- Add the treacle or molasses and sufficient milk to make soft dough.
- Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic.
- Roll out to about ½-inch thick, and cut into rounds with a 2½-inch pastry cutter.
- Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour.
- Cool on a wire rack.
- Serve split in half and buttered.
- Store at room temperature in an airtight container.
Nutrition Facts : Calories 380, Fat 13.5, SaturatedFat 8.2, Cholesterol 35.8, Sodium 870.4, Carbohydrate 57.6, Fiber 1.7, Sugar 7.2, Protein 7
BLACK TREACLE & OAT SODA BREAD WITH PICKLED CUCUMBERS, SMOKED SALMON & HOMEMADE BUTTER
Serve up a treat for lunch, with fresh soda bread, smoked salmon, pickles and homemade butter (yes, homemade). Sounds tricky? It takes just 30 minutes to make
Provided by Cassie Best
Categories Lunch, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6 and put a baking sheet on the middle shelf. Mix the dry ingredients for the bread with 1 tsp salt. In a jug, mix together the buttermilk and treacle, and add enough water to make up the liquid to 300ml. Mix the wet and dry ingredients together to make a soft dough. If it's very sticky, flour your hands and shape into a round (it doesn't need to be neat). Remove the hot tray from the oven, dust with flour and put the bread on it, squashing it down a little. Use a knife to cut deep indentations in the dough, crossing in the middle to create six triangular pieces. Put in the oven and bake for 20 mins.
- Meanwhile, combine all of the ingredients for the pickle with ½ tsp salt and set aside.
- To make the butter, tip the cream into a bowl and beat with an electric hand whisk for 5 mins until it collapses and splits into butterfat and buttermilk. Keep going until the butterfat starts to clump together, then drain into a sieve over a bowl. Squeeze as much liquid from the butterfat as possible, wrap it in baking parchment and chill until you're ready to serve. Save the buttermilk for another recipe (or if you have more time, make the butter first, then use the buttermilk to make the bread). To serve, unwrap the butter and sprinkle it with sea salt. Serve with the bread, pickled cucumbers, salmon and lemon.
Nutrition Facts : Calories 608 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 3.5 milligram of sodium
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