Irish Bread
By: Anonymous
Published: Friday, February 12, 2010 - 3:12pm

Ingredients




2 sachets dried yeast, (14g)
2 tablespoons black treacle
2 tablespoons tepid water
400 grams plain flour
400 grams wholemeal flour
2 teaspoons salt

Preparation

1 Combine yeast, treacle and tepid water and allow to prove for at least 20 minutes in warm place. 2 In a large, warmed mixing bowl put plain flour, wholemeal flour and salt and mix well. 3 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. 4 Cover with a damp tea towel and allow to prove for one hour, allowing it to expand. 5 Bake in the oven at about 210c for about 35-40 minutes.(Smaller loaves will take less time). 6 Allow to cool before slicing. 7 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.