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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