The Wild Honey Recipe for Treacle Bread for St Patrick’s Day Lunch
In a new series of recipes we’re going to be featuring a new recipe each week featuring many of our loved recipes and food we just love for you to enjoy at home.
First up is our Treacle Bread which is one of the two breads baked in house we’re featuring this weekend as part of our Irish Breakfast.
Our Treacle Bread was one of the two bread loaves baked in-house that we featured during our St. Patrick’s Day Irish Breakfast feast in Singapore this year. It was hugely popular – a bread that not many locals had tried before. No doubt it will be featured again and again but for now, you can recreate it at home with this Irish Treacle Bread Recipe.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Easy
Makes about 7 rolls
INGREDIENTS
500g Plain Flour
2 tablespoons Lyle’s black treacle*
350ml buttermilk*
2 teaspoons cream of tatar
2 teaspoons bicarbonate soda
METHOD
Heat the buttermilk and the treacle together over a low heat until treacle is evenly incorporated into buttermilk, cool to room temperature.
Meanwhile sift together all of the dry ingredients. Mix by hand until thoroughly mixed, turn out and kneed briefly. Try not to kneed too long as the bicarbonate and buttermilk will over react preventing the buns from rising properly.
Roll into 130g balls onto a lightly floured baking tray and bake at 175 deg c for 20 minutes or until the rolls sound hollow when tapped on the bottom.
Serve warm with fresh Irish butter*, treacle or any good quality jam.
* Irish butter, buttermilk and treacle can be found at any good quality supermarket.