Treacle Loaf


  • 1 lb. (½ k.) wholemeal flour
  • 1 large teaspoon salt
  • 1 oz. (30 g.) yeast
  • 1 teaspoon caster sugar
  • 2 oz. (60 g.) butter
  • 2 tablespoons treacle
  • ½ pint (3 dl.) boiling water


Make up the yeast. Put the treacle in a basin with the butter, pour in the boiling water, stir well to mix and leave it until it is just lukewarm. Put the flour in a bowl and well mix the salt with it. Pour the yeast into the treacle mixture and stir well. Then add this to the flour to form a rather soft dough. Cover with a cloth and put in a warm place for 1 hour to rise.

Turn the dough on to a well-floured board and knead for 3 or 4 minutes. Put the dough into 2 well-greased tins, which should be about three-parts full. Leave in a warm place for 20 minutes, then bake in a hot oven, 425° F., gas mark 7, for about 40 minutes.

¼ lb. (120 g.) stoned and chopped raisins or dates or walnuts may be added to the flour.

A few traditional yeast recipes for teacakes, buns and fruit breads follow. Now that it is possible to buy dried yeast they are as quick and easy to make as any others.