Treacle Oat Bread

Treacle Oat Bread


50 people made this

About this recipe: The dough for this bread needs to rise overnight for best results, but it makes so many loaves you can freeze a few.


Serves: 30 

  • 75g (3 oz) porridge oats
  • 100g (4 oz) treacle
  • 5 tablespoons vegetable oil
  • 1 teaspoon salt
  • 350ml (12 fl oz) boiling water
  • 2 tablespoons dried active baking yeast
  • 100ml (4 fl oz) warm water
  • 100g (4 oz) wholemeal flour
  • 675g (1 1/2 lb) bread flour
  • 2 eggs

Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

  1. Combine porridge oats, treacle, oil, salt and boiling water. Let cool to about 40 C.
  2. Proof the yeast with the warm water. Add to oat mixture and stir well. Add wholemeal flour, 1/2 of the bread flour and the eggs. Beat well.
  3. Gradually stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place in a well greased bowl with a lid on it. Put into the fridge and leave over night.
  4. Punch down and form into loaves and let rise until doubled. Bake at 190 C / Gas mark 5 until loaves sound hollow when tapped. I get 3 large loaves and 4 mini loaves with this recipe.

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Reviews (6)


Something else. This bread was really good. The slow-rising in the refrigerator didn't work so well, so I took the bread dough out and it rose beautifully. - 14 Jul 2008


This bread was wonderful. Making it and letting it sit overnight was great. It was quick to put together in the morning. You need a very large bowl to have it sit over night. It really rises and needs lots of room. It is really a delicious bread. - 14 Jul 2008


Tried recipe a really lovely bread. I think I added too much treacle, there was a slight bitter aftertaste, which I can remedy on the next one. I take it was black treacle and not golden. I also halved the recipe. - 01 Apr 2015

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