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
1 tablespoon vegetable oil
3 tablespoons sugar
salt to taste
2 teaspoons bicarbonate of soda
200g plain flour
280g coarse wholemeal flour
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
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.
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.
Keep water at a slow boil, and steam for one hour.