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Treacle Bread

Sun, 13 October 2019

Treacle Bread

Chef: Charlo the Chef

 

Ingredients:

2kg Extra Coarse Wholemeal Flour

150g Treacle

25g Salt

80g Fresh Yeast (or 40g dried yeast)

2 litres Tepid Water

Olive Oil

 

Method:

  1. Preheat oven to 200c
  2. Prepare tins by brushing insides well with olive oil
  3. Combine treacle, yeast and half the water into a bowl and leave somewhere warm to activate for approx 10 minutes
  4. Empty flour into large mixing bowl and top in salt.  Mix well.  When you can see the foam gathering on top of the yeast and treacle mix, it's ready to be stirred and added to the flour.
  5. Add the remaining water to the bowl and stir.  Mix well.
  6. When the consistency of the mix is too wet to knead and is at dropping consistency stage, it’s time to spoon mix into prepared tins.
  7. Fill each tin to just over half way and allow to prove in a warm place for about 5 minutes or until risen by one third.
  8. When bread is risen, place in hot preheated oven and bake for 45 mins, remembering to turn down oven to 160c after 30 mins or when you see the bread starting to darken in colour.
  9. Once bread is ready, a sharp tap on the top with a hollow sound means your bread is ready for cooling .
  10. Take tins out of oven and place on a wire rack, after 20 mins you should be able to run a knife around the edges of the bread in the tin and tip out the loafs easily.  Return bread to oven for a few minutes to crisp up sides and bottom

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