Buckwheat Flour Treacle and Tea Bread

The tea version. Best eaten plain.

These are part of a big update. I’ve split them off from the Buckwheat Flour Bread recipe due to the fact that the recipe is getting cluttered and having so many options for a variation is just going to further clog up the recipe. There may be further varieties of this in time.

Now this is a recipe I am happy with. It’s based on my Mother’s and comes really close to the gluten based version. The only difference is the taste of buckwheat is fairly strong. The traditional loaf is one I’ve eaten since I was a child. I’ll elaborate more in the big update that’ll follow.

Ingredients

200g Buckwheat Flour
500ml Boiling Water
2 Teabags, Rooibos etc.
150g Sultanas or Raisins
50g Treacle
25g Brown Sugar
1 Tbsp Olive Oil
1 Large Egg
1/3 Tbsp Baking Soda

Makes one loaf.
Can be frozen.

Method

1. Add the Teabags to the Water and stew until a strong Tea has been brewed. Remove Teabags and add Fruit. Cover when cool and leave in fridge overnight.

1. Preheat oven to 175c (No Fan). Grease (With Butter or Olive Oil) and line a 6×3 inch loaf pan.

2. Drain the Soaked Fruit and reserve the Tea.

3. In a large bowl mix together the Egg, Olive Oil, Sugar and Treacle until well combined. Add the Buckwheat Flour and Baking Soda and stir until combined, then add the Drained Fruit and Stir together. Finally add the reserved Tea, a bit at a time, until a slightly runny Batter has been formed.

4. Pour batter into prepared tin and bake for 40 minutes, turning halfway if needed, until dark brown and a skewer comes out clean. Cover for the final 10 minutes to prevent top from burning.

5. Cool in tin for 20 minutes, then remove and let cool completely on a wire rack.

Variations:

Traditional Treacle Bread: Don’t soak the Fruit and use 2 Eggs, with Water as needed. When everything has been mixed into a Batter stir in 200g Sultanas or Raisins. Bake as normal, but watch for the final 10 minutes to prevent burning. Add 1 Tsp Mixed Spice alongside Flour.

Golden Fruit Loaf: Don’t soak the Fruit and use 120ml Water. Replace Treacle with same weight in Golden Syrup, use 2 Eggs, everything else is the same. Cover for the final 10 minutes to prevent burning.

The traditional version. Great heaped high with butter.

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15 thoughts on “Buckwheat Flour Treacle and Tea Bread

  1. Pingback: Flakes and Flour |

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