Steamed bread

Steamed bread


3 people made this

About this recipe: This moist, yeast-free bread uses coarsely ground wholemeal flour. I combine it with plain flour, treacle and buttermilk and steam it in those huge cash and carry sized coffee tins.


Makes: 2 1-pound loaves

  • 475ml buttermilk
  • 120ml treacle
  • 1 tablespoon vegetable oil
  • 3 tablespoons sugar
  • salt to taste
  • 2 teaspoons bicarbonate of soda
  • 200g plain flour
  • 280g coarse wholemeal flour

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Place a circular wire rack in the bottom of a large heavy-bottomed stock pot. Fill with water to just below the wire rack. Bring to the boil.
  2. In a large bowl, mix together treacle, oil, milk, sugar, salt and bicarbonate of soda. Stir in plain flour and then coarse wholemeal flour. Divide batter into two 500g coffee tins. Place 2 sheets of foil over top, and secure with elastic bands.
  3. Keep water at a slow boil, and steam for one hour.

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