Ingredients
- 2 tbsp of black treacle
- 850 ml of warm water
- 50 of fresh yeast
- 450 g of strong white flour
- 450 g of strong wholemeal flour
- 1 tsp of salt
Instructions
- Mix the treacle with 150 ml of water. Crumble in the yeast and cover with a tea towel. Leave in a warm place for 10 minutes.
- Mix the flours and the salt and tip in the yeast mix.
- Pour in 2/3 of the remaining water and then add bit by bit until it forms a soft dough.
- Divide between 2 900 ml tins and allow rising for 20 minutes.
- Cook for 30 minutes at 200 °C.
Notes
Makes 2 loafs.