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Dark Treacle Brown Bread Recipe

Dark Treacle Brown Bread Recipe

By What’s Baking

Rich, moist dark treacle brown bread boasts deep molasses notes, a tender crumb, and a subtly sweet, earthy character that pairs perfectly with salted butter or hearty soups.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot captures a rustic loaf of dark treacle brown bread with its deeply caramelized crust displaying a beautiful mahogany color. A cross-section reveals the bread's moist, dense interior with a soft, even crumb structure. Photographed in diffused natural light on a weathered wooden board, slices are arranged next to the main loaf, some topped with slightly melting salted butter. A small jar of treacle and scattered oats provide context for the key ingredients, while wisps of steam suggest the bread is freshly baked. The contrast between the dark crust and the warm amber-brown interior creates a visually striking composition that highlights the bread's wholesome, homemade quality.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g wholemeal flour</li><li class="ingredients-single-item">100g strong white bread flour</li><li class="ingredients-single-item">50g rolled oats</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp bicarbonate of soda</li><li class="ingredients-single-item">75g black treacle (or molasses)</li><li class="ingredients-single-item">1 tbsp butter, melted</li><li class="ingredients-single-item">300ml buttermilk (or 300ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">1 tbsp rolled oats (for topping)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">900g (2lb) loaf tin</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Large mixing bowl</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Grease a 900g (2lb) loaf tin and line with baking parchment, leaving a slight overhang on the sides to help with removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, mix together the wholemeal flour, white bread flour, 50g rolled oats, salt and bicarbonate of soda. Whisk these dry ingredients thoroughly to ensure the bicarbonate of soda is evenly distributed, which will give your bread an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate jug, warm the black treacle slightly (about 20 seconds in the microwave) to make it easier to work with, then combine it with the melted butter and buttermilk. The acidity in buttermilk will react with the bicarbonate of soda to help the bread rise without yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make a well in the center of your dry ingredients and pour in the treacle mixture. Using a wooden spoon, mix everything together gently until just combined - it's important not to overmix as this can make your bread tough. The dough will be quite wet and sticky - this is exactly what you want for a moist loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the mixture to your prepared loaf tin, spreading it evenly with the back of a spoon. Sprinkle the remaining tablespoon of rolled oats over the top for a rustic finish and added texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 45-50 minutes until risen and a skewer inserted into the center comes out clean. The bread should sound hollow when tapped on the bottom - this is a reliable indicator that your bread is properly baked through.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow to cool in the tin for 10 minutes before lifting out onto a wire rack to cool completely. The residual heat will continue cooking the bread slightly, so this resting period is essential for the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once cooled, slice with a serrated knife. This bread is delicious served fresh with butter, but will keep well for 3-4 days in an airtight container. You can also freeze slices for up to 3 months - simply defrost and toast when needed for a quick treat!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 185 calories
🥑 Fat: 3 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 37 g
🍭 Sugar: 8 g
🍗 Protein: 4 g
🫀 Cholesterol: 5 mg
🧂 Sodium: 260 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I substitute black treacle in brown bread recipes?

Yes, you can substitute black treacle with molasses (ideal alternative), dark honey, or maple syrup, though these will produce a milder flavour. Blackstrap molasses offers the closest match to treacle's deep, robust character. Adjust quantities slightly as sweetness levels vary between alternatives.

Why is my brown bread not rising properly?

Poor rise in brown bread typically stems from old bicarbonate of soda, overmixing the dough (which develops too much gluten), or insufficient acid (buttermilk). Ensure your raising agent is fresh, mix until just combined, and don't reduce the buttermilk quantity for best results.

How do you store homemade treacle bread to keep it fresh?

Store completely cooled treacle bread in an airtight container at room temperature for 3-4 days. For longer storage, slice the loaf and freeze individual portions wrapped in cling film, then sealed in freezer bags for up to 3 months. Defrost at room temperature or toast from frozen.

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