Ballymaloe Brown Bread

Dried yeast may be used in this recipe intead of baker’s yeast. Follow the same method but allow longer to become frothy.


  • 1 lb (500 g) wholemeal flour
  • 2 teaspoon salt
  • 1 teaspoon black treacle
  • 12 fl oz (350 ml) water at blood heat
  • 1 oz (25 g) fresh yeast or ½ oz (15 g) dried yeast


Mix the flour with the salt and warm it. Mix the treacle with some of the water in a small bowl and crumble in the yeast. Put the bowl in a warm position, such as the back of the stove, until the yeast is risen and frothy. Grease a 1 lb (500 g) loaf tin and put to warm; also warm a clean tea towel.

Stir the risen yeast well, pour it with the remaining water into the flour and mix to make a wettish dough. Put the mixture into the tin and place the tin in the same position as used previously to raise the yeast. Put the tea towel over the tin.

In approximately 20 minutes the loaf will have risen to twice its original size. Now bake it in the oven at gas mark 8, 450°F (230°C), for 40–50 minutes or until it looks nicely browned and sounds hollow when tapped on the base.