Treacle Bread (Irish)

Traditionally served with an evening meal, once upon a time. Treacle bread is a hearty working man's loaf bread. Though they are produced by slightly different processes, treacle and molasses are essentially the same thing. At least one brand of British black treacle, Lyle's, is available in North America (from merchants specializing in British products), but American blackstrap molasses may be substituted. Either will mix better with other ingredients if it has been slightly warmed by standing the open container in a bowl of hot water for 10 minutes or so. Rinsing the cup out with hot water before measuring will make it flow more smoothly when poured.

3½ cups all-purpose flour, unbleached, preferably Irish or pastry flour (350 g)
1 Tbsp. sugar
1 tsp. sea salt
1 tsp. baking soda
½ cup black treacle or molasses (120 mL)
1¾ cups buttermilk (420 mL)
butter, for greasing

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Mix the flour, sugar, salt, and baking soda together in a large bowl with your hands. Don't overmix.

Form a well in the middle of the flour mixture and pour the treacle and all but 2 Tbsp. of the buttermilk into the well. Flour your hand generously, then form it into a rigid claw and stir the liquid into the flour slowly but steadily in a spiral motion, starting in the middle and working outward to the rim of the bowl. The dough should be soft but not too wet.

Turn the dough out onto a floured board. Flour your hands generously - the dough will be sticky - then knead the dough lightly for 2-3 minutes. Pat the dough out into a disk about 1½" (4 cm) high. Cut a deep cross in the top of the loaf with a wet or floured knife and brush the loaf with the remaining 2 Tbsp. of buttermilk. Bake on a lightly greased baking sheet for 40-45 minutes, or until done.

Makes 1 loaf.