Treacle wheaten bread

Treacle wheaten bread

This is made possible by BBC Foods!


  • butter, for greasing and to serve
  • polenta, for dusting
  • 200g/7oz plain flour
  • 200g/7oz wholemeal flour
  • 2 tsp salt
  • 2 tsp bicarbonate of soda
  • 50g/1¾oz mixed seeds, such as sunflower and pumpkin seeds, plus extra seeds for sprinkling
  • 1 tbsp linseeds
  • 2 tbsp black treacle
  • 500ml/18fl oz buttermilk
  • 1 free-range egg


  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Grease a loaf tin with butter and spread polenta all over the tin with your hands.

  3. This helps to create an even bake and makes it easier for the bread to come away from the tin.

  4. Sift the flours, salt and bicarbonate of soda into a large bowl and mix to combine.

  5. Add the mixed seeds, linseeds, treacle, buttermilk and egg.

    1. Combine everything together until it forms a thick mixture.

  6. Spoon the dough into the tin and sprinkle a few more seeds on top.

    1. Bake for 1 hour.

  7. Test the bread by either inserting a wooden skewer and seeing if it comes out clean or tapping the top with the base of your knuckles – if it sounds hollow, it is ready.

    1. Leave to cool, slice and serve with lots of butter.

Banner and Image Credit: BBC

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