This black treacle soda bread is like a cross between malt loaf and parkin.
It’s the kind of soda bread that really suits the autumn; I could imagine eating it… in a pre-Covid world… at a bonfire firework display in the cold outdoors. It’s filling, warming, sweet and comforting.
As usual, I had to halve the recipe as it’s just the two of us. Personally, next time, I’d use about half the quantity of treacle and a tad less salt too… but that’s just me.
In the original recipe, the bread was made to accompany gin and tonic-cured salmon. Not something I’d eat, but what to eat it with instead? I’ve had it smeared with butter however, I’d imagine it would also be good with smoked or maple bacon.
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Paul Welburn’s black treacle soda bread
Ingredients
- 600 g wholemeal flour
- 350 g jumbo rolled oats
- 25 g salt
- ½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 375 g black treacle
- 600 ml buttermilk
Instructions
- Preheat the oven to 175°C/350ºF/Gas mark 4
- Mix all of the ingredients except the buttermilk in a mixer until just incorporated, it will be quite wet
- Add the buttermilk and mix well
- Transfer to a shallow tin and bake for 35-40 minutes
- Allow to cool on a wire rack
I used an equal quantity of whole-milk yoghurt instead of the buttermilk. You can also make your own buttermilk by stirring 2 tablespoons lemon juice into 600ml/20 fl oz whole milk