Treacle Bread (makes 1 loaf)

I brought this bread over to my friends’ house the other night.  Soda-based breads are the kind I grew up with, and Lyle’s syrups were a staple on the shelves of Irish supermarkets.

Black Treacle

 Lyle’s Black Treacle still comes in a gold and black tin with a lion in the center. It boasts uses such as a sweetener for cakes and breads, and even a glaze for salmon! I have only ever used it in spice-type cakes or breads. I have to admit, the thought of spreading it on salmon doesn’t really appeal to me.

Delicious treacle bread

This quick bread is completely changed by the addition of treacle and ginger powder. It is great if you are not a cereal person, or it’s the middle of the day, and you have a longing for a cup of coffee or tea with a little smackeral of something.


You will need: 4 cup all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground ginger, 4 tbs raw brown sugar, 4 tbs unsalted butter, 2 tbs treacle (or dark molasses if treacle is unget-able!), 1 1/2 cups low-fat buttermilk.

Preheat oven 400*

mix wet and dry ingredients

1 – In big bowl, mix the flour, salt, ginger, and sugar. Using your fingertips, add the butter and rub into the flour until it resembles a fine meal. In a bowl, whisk the buttermilk with the treacle using a fork, and add to the flour mixture.

place in oven..

2 – In a bowl, whisk the buttermilk with the treacle using a fork, and add to the flour mixture. Mix with a wooden spoon until it becomes one ball of dough (about 1 minute should do it). Turn out onto a lightly floured board and knead into a ball and flatten into a 7″ disk. Cut in 4 pieces, and place on floured baking sheet. Bake for 25 minutes or until it sounds hollow when tapped.

Cool on wire rack until warm. Slice and eat with butter and jam, or whatever else you fancy. Can be stored in a plastic bag in the fridge for up to 4 days and eaten cold or toasted.

Eat warm with butter and jam..

2 responses to “Treacle Bread (makes 1 loaf)

  1. I always wondered what treacle was….:)

  2. Eileen Nechas

    Thanks, Tess for this recipe. It’s a lot like making soda bread except for the addition of those other flavorings. I’ll be making this soon. BTW, we finished the ones you brought by Thursday. We kept coming back to the kitchen to pull off more big hunks. So chewy and earthy. I love that kind of bread. I know, we’re peasants at heart. Love, Eileen

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