The Shackleton


Preparation info

  • Makes


    large loaf
    • Difficulty


    • Ready in

      7 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

The polar explorer Sir Ernest Shackleton went to school in Dulwich, in the same part of London where Fergus now bakes. This recipe includes black treacle/molasses as a nod to the tins of golden syrup taken by the explorer on his expeditions, and Fergus says, “I like to think of this as the loaf he slipped into his backpack before heading off to the South Pole.” It goes well with smoked fish, Marmite, goats’ (chevre) or blue cheese, radishes