This is an unusual bread recipe as it is so quick to make and does not require a double rising. The treacle gives it a deep malty flavour.
Brown bread coming out of the oven is hard to beat. It gives a sense of accomplishment far out of proportion to the ease with which it is made.
You may use one type of seed only or a combination, just so long as it adds up to the total weight required. A very coarse stoneground flour is essential and is not too difficult to find.
– Sunflower oil, for greasing the tin
– 2 tbsp treacle
– 30g fresh yeast or 7g dried yeast
– 350-425ml warm water, about 37˚C – 40˚C 420g extra coarse stoneground wholemeal flour, such as Howard’s
– 40g sunflower seeds
– 40g pumpkin seeds
– 10g flaxseeds or linseed
– 1 rounded tsp salt
– 900g loaf tin
1. Preheat the oven to 200˚C, 180˚C Fan, 400˚F, Gas 6.
2. Grease the inside of the loaf tin very lightly with sunflower oil. Mix the treacle with about 300ml warm water.
3. Crumble in the fresh yeast or if using dried, sprinkle the yeast granules on the surface.
4. Stir and leave for about 5 minutes for the yeast to activate.
5. Place the flour, seeds and salt in a large mixing bowl and mix together. Have to hand the additional warm water, ready to mix into the bread.
6. Stir the yeast, treacle and water together and pour all at once into the flour.
7. With your hand outstretched like a claw, mix in the liquid, adding in some extra water at the same time until you have a wet, almost sloppy dough (the risk is to make it too dry, in which case it won’t rise to the top of the tin).
8. Scoop the dough into the tin and spread out evenly. It will only come half way up the tin. Leave in a warm place to rise. When the mixture has risen right to the top of the tin – this usually takes about 20-40 minutes – place in the oven for about 45 minutes.
9. Run a knife around the outside edges of the bread, tap the loaf tin upside down on the counter and it should pop out. Return to the oven upside down without the tin for a further 5 minutes.
10. Cool on a wire rack. This bread is definitely best eaten on the day but will hold for longer if there is any left.
Lynda first started running cookery classes from her home before moving to the school’s state-of-the-art premises in Blackrock in 2007. The school has now been open for 10 years, during which time it’s twice been voted ‘Best Cookery School in Ireland’.
‘Fearless Food’ is Lynda’s second cookbook, both of which she’s self-published. Her first book, ‘From Lynda’s Table’ launched in November 2013, receiving high praise for its writing as well as it recipes. The book was subsequently shortlisted for ‘2014 Cookbook of the Year’ (Bord Gais Energy Irish Book Awards) and reached the finals of the 2014 World Gourmand Cookbook Awards.