Black Treacle Bread


50g Butter

50g Black Treacle

2 tsp Instant Coffee

2 tsp Cocoa Powder

3 tsp Soft Brown Sugar

2 tbsp Cider Vinegar

400g Strong White Bread Flour

250g Rye Flour

1 x 7g Sachet of Yeast

2 tsp Fennel Seeds

300ml Hot Water

150g Grated Carrots


  1. In a pan, add the butter, treacle, coffee, cocoa, sugar and vinegar. Set over a low heat then add the 300ml of hot water. Stir together until everything melts.

  2. In a separate bowl add the flours, yeast and seeds.

  3. Make a well in the center of the dry ingredients and add the treacle mixture (it should be lukewarm). Add the grated carrots and mix until well combined.

  4. Flour a surface and knead for around 10mins.

  5. Oil a bowl and place the ball of dough inside, cover with a clean tea towel and prove for 1 hour in a warm area (I like to leave it near a window or radiator).

  6. Line a baking sheet with greaseproof paper.

  7. Knock the dough back down then shape into a round loaf. Place on the baking tray and cover again with oiled cling film and the tea towel. Prove again for another hour.

  8. Preheat the oven to 220˚c. Brush the dough with water using a pastry brush. Slash an X on the top of the loaf (the deeper the cut, the airier the loaf will be).

  9. Fill a roasting tin with boiling water and put into the lower shelf of the oven (this creates steam to make the crust crispy).

  10. Bake for 20mins, reduce the temperate to 180˚c and bake for a further 30mins.

  11. Rap the bottom of the bread to check if done, it should sound hollow. If not, bake for a further 10mins.

  12. Leave to cool on a wire rack before slicing.

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Black Treacle Bread
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