Wholesome Comfort: Nourish Your Body & Soul with Treacle Brown Bread
there’s nothing quite like the comfort of warm, freshly baked bread straight from the oven. And if you’re looking for a bread recipe that’s both hearty and flavorful, look no further than this treacle brown side bread. With its rich, molasses-y sweetness and nutty wholemeal flour, this bread is the perfect accompaniment to soups, stews, and hearty salads. Plus, with its simple, no-knead preparation, it’s easy to whip up a batch even on the busiest of days. So preheat your oven, dust off your baking skills, and let’s get started on this deliciously satisfying recipe.
Not only is this treacle brown side bread delicious and satisfying, it’s also packed with wholegrains and seeds, making it a healthy choice for your body and mind. Wholegrains are an excellent source of dietary fibre, which helps keep your digestive system running smoothly and may also reduce your risk of heart disease and certain types of cancer. Seeds, such as sunflower and pumpkin seeds, are rich in vitamins and minerals, including magnesium, zinc, and vitamin E, which can support a healthy immune system and help protect against oxidative stress.
Incorporating wholegrains and seeds into your diet has also been shown to have a positive impact on mental health. The fiber and protein found in wholegrains can help regulate blood sugar levels and promote stable energy levels throughout the day, which can in turn help improve mood and reduce anxiety. And the healthy fats and antioxidants found in seeds can help protect brain cells and improve cognitive function.
I love using Irish Buttermilk in this recipe along with the stunning HighBank Orchard Organic Treacle.
Remember if you like a soft crust, wrap the bread in a tea towel when it comes out of the oven and allow it to cool this way. Alternatively, remove it from the tin and allow it to cool standing up or on a wire rack.
This bread is perfect with soup, or slathered in Irish butter and some Kilmeadan Cheddar and fresh tomatoes from the garden or maybe with some herby cream cheese and smoked salmon, The possibilities are endless. A firm favourite in this house is with some chia jam and nut butters.
- 350 g wholemeal flour
- 50 g oats
- 100 g white flour
- 5 g bread soda
- 2 eggs medium
- 50 mls sunflower oil
- 500 mls buttermilk
- 50 g seeds
- 1 tbsp treacle heaped
- Preheat the oven to 200oC fan oven. Weigh and measure all the ingredients. Grease or line a 2lb loaf tin.
- Combine all the dry ingredients together. Make a well in the centre.
- Whisk the eggs into the butter milk, add the oil.Stir in the treacle.
- Stir this in to the dry ingredients. Combine well. Pour the mixture immediately into the tin to bake.
- Bake it for 10 minutes at 200oC and then turn the heat down to 180oC and cook for a further 50-55minutes.
- Remove from the tin to cool FULLY before cutting. It needs this residual heat and resting time.
- Enjoy every delicious bite.