Irish Bread

Photo: flickr user infomatique

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

Combine yeast, treacle and tepid water and allow to prove for at least 20 minutes in warm place.

In a large, warmed mixing bowl put plain flour, wholemeal flour and salt and mix well.

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.

Cover with a damp tea towel and allow to prove for one hour, allowing it to expand.

Bake in the oven at about 210c for about 35-40 minutes.(Smaller loaves will take less time).

Allow to cool before slicing.

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.