Irish Brown Yeast Bread
Equipment
- Large mixing bowl
- Wooden spoon
Ingredients
- 450 g wholemeal flour
- 1 tsp sea salt
- 7 g yeast dried
- 1 tsp black treacle
- Small handful mixed seeds
Instructions
- Preheat the oven to 220°C/425°F/Gas Mark 7.
- Mix the flour, salt and yeast in a large bowl. Dissolve the treacle in 445ml warm water and add to the dry mix. With a large spoon combine the ingredients until it forms a wet mixture.
- Turn the mixture into a lined loaf tin, sprinkle with seeds and cover with cling film or a damp tea towel. Place in a warm spot to allow the yeast to do its work for approx 20 minutes and then cook in the oven for about 45-50 minutes.
- Remove the loaf from the tin and place the loaf directly onto the oven shelf for a further 10 minutes.
- You will know when the loaf is done when you tap the bottom and it sounds hollow. The bread is quite moist and will last for anything up to a week, you can store it in an airtight container. It also freezes brilliantly for up to a month, so you could also make a few extra to save for later.
Notes
This has to be one of the easiest bread recipes in the world with no kneading it’s a no brainer! The loaf can be frozen and defrosted when needed and is the perfect accompaniment to a hearty soup or made into a chunky sandwich.
Nutrition
Calories: 289kcal
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