Treacle, prune and walnut loaf
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Self-raising wholemeal flour |
| 6 | ounces | Plain flour |
| ½ | teaspoon | Bicarbonate of soda |
| ½ | teaspoon | Salt |
| 2 | ounces | Walnuts; roughly chopped |
| 3 | ounces | Prunes; stoned and roughly chopped |
| 2 | tablespoons | Black treacle |
| 9 | fluid ounce | Buttermilk |
Directions
Here's a selection from the BBC Good Food Guide Nov. 96 This bread is delicious served with a mature Cheddar or salty blue cheese or so they say :-)
1. Prehet oven to 200C/400F/Gas 6. Grease and line the base of a 450g/1lb loaf tin. Mix together the flours, bicarbonate of soda and salt in abowl.
Mix well with your fingers to ensure distribution of bicarbonate. Mix in the walnuts and prunes
2. Stir the treacle into the buttermilk until it has dissolved. Make a well in the centre of the dry ingredients; tip in the buttermilk mixture and mix quickly to form a soft dough.
3. Turn into the preheated tin and bake for 30-35 mins until the loaf is well risen and firm to the touch. Cool on a wire rack.
Fanovens preheat at 180C for 5 mins, then cook for 30 mins.
Posted to FOODWINE Digest by Jane O'Brien <jayohbee@...> on Jan 13, 1998