Festival Recipe
Walnut & Treacle Brown Bread
Recipe by Seáneen Sullivan
Ingredients
- 350g Little Mill wholemeal flour
- 55g plain flour plus one teaspoon
- 1 teaspoon bread soda
- 1 pinch fine sea salt
- 2 Free Range eggs
- 1 tablespoon melted butter or neutral oil
- A pint of Cuinneog buttermilk
- 2 tablespoons Highbank treacle
- 40g walnuts, coarsely chopped
- Oats for topping
Method
Preheat the oven to 170oC.
Reserve the teaspoon of plain flour. Sieve the rest of the flours and the bread soda into a large mixing bowl and mix them well.
In a separate bowl, mix the eggs together with the buttermilk, melted butter and the treacle until uniform and add to the dry mixture and mix until combined.
Toss the walnuts in the reserved flour and fold through.
Pour into a lined loaf tin. Sprinkle some porridge oats on top of the bread and bake in the oven for one hour.
After the hour has lapsed, remove the bread from the tin and turn it upside down in the tin and return to the oven to bake for 15 minutes.
Remove from the oven and allow the bread to cool completely before cutting.
