Cakes & Bakes: Black bread

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Sliced & buttered home-made black bread with a mug of tea

We recently bought a box of mixed ephemera at auction.

Vintage Esso wall calendar from 1958

There were quite a few vintage calendars in the box including this charming Esso calendar dating from 1958. Each month is represented by a traditional activity for the time of year…

Black bread recipe on a wall calendar from 1958

…and on the reverse is a recipe from a different county of the UK. I liked the sound of the black bread from Buckinghamshire so decided to test it out for this week’s Cakes & Bakes. I’m not sure whether it actually hails from Buckinghamshire or not, I couldn’t find any mention of a ‘Buckinghamshire black bread’ on the internet anywhere. Have you ever heard of it?

Adding treacle to the other black bread ingredients

From its list of ingredients, I presumed it would be a sweet bread, perfect for having with an afternoon cup of tea.

Black bread dough before putting it into the oven

It was really easy to rustle up, I already had everything in the store cupboard. It was quick too, no waiting for the dough to rise; just mix, into a tin and in the oven – job done!

Home-made black bread loaf

I’ve changed the original cooking temperature and duration. The top began to look a little too ‘black’ and it was definitely fully cooked after an hour.

Sliced & buttered home-made black bread loaf

It’s reminiscent of malt loaf but less sticky and more… ‘treacley’! We had a few slices with a healthy layering of butter – divine!

If you fancy giving this recipe a try you can pin it from here for later!

Black bread
Yields 1
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 450g/1lb wholemeal flour
  2. 1tsp bicarbonate of soda
  3. pinch of salt
  4. 300ml/½pt milk
  5. 1 egg
  6. 300ml/½pt black treacle
  7. 225g/8oz dried fruit (I used sultanas)Black bread ingredients
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Instructions
  1. Preheat the oven to 175ºC/350ºF/Gas mark 4
  2. Grease a 1kg/2lb loaf tin
  3. In a large mixing bowl, sift the salt and bicarbonate with the flour
  4. Mix in the milk, egg and treacle before adding the dried fruit
  5. Pour the mixture into the greased loaf tin and bake for about an hour. If the top begins to look too dark, cover with tin foil
  6. Turn out on to a wire rack to cool
Notes
  1. The original recipe says that this bread is best left for a month before cutting & consuming. We couldn't wait that long!
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