2 Sachets dried yeast; (14g)
2 tb Black treacle
2 tb Tepid water
400 g Plain flour
400 g Wholemeal flour
2 ts Salt
Combine yeast, treacle and tepid water and allow to prove for at least 20
minutes in warm place.
In a large, warmed mixing bowl put plain flour, wholemeal flour and salt
and mix well.
Add 500ml of tepid water to yeast mixture, then pour into flour mixture and
stir to make a batter-like dough. Oil a large baking tin, or two or three
smaller ones. Pour in the dough mixture, making sure it only comes halfway
up the tin.
Cover with a damp tea towel and allow to prove for one hour, allowing it to
expand.
Bake in the oven at about 210c for about 35-40 minutes.(Smaller loaves will
take less time).
Allow to cool before slicing.
Note: Another variation, would be to add some roughly chopped pecan nuts,
tiny cubes of cheddar cheese and finely chopped chives to the dough, for a
slightly different taste.
Yields
1 servings
