Treacle bread

The days are just getting shorter and darker this time of the year and at 5.30 in the morning when my alarm goes off it feels like waking up in the middle of the night. Still I manage to get up, get dressed and even sit down to a proper breakfast every morning before heading to work.

In the summertime I like fruit, smoothies, youghurt or muesli for breakfast but in the winter my body seem to crave more filling food. In the cold and dark mornings porridge is the best option for me, it is so comforting to eat something hot that will keep you going for a few hours. But one can not survive on only porridge (thats not a fact, it's just that I prefer to eat different things or else I get bored and turn to unhealthy stuff) and a tasty slice of wholgrain bread with pate and gherkins, or cheese, ham and tomato works a treat with a cup of hot tea for breakfast.

I usually bake sour dough bread or yeast bread since I'm not a huge fan of soda bread but this recipe here makes lovely bread without yeast. Full of goodness it comes out of the oven smelling delicious, and it keeps quite well for a few days. Usually I freeze half though to keep it as fresh as possible. It is super easy to make and the only thing you need is time for it to cook in the oven, the rest is done in a few minutes...

1 loaf
170 grams plain white flour
50 grams rye flour
80 grams wholeweat flour
30 grams wheatgerm
150 grams mixed seeds (sunlower, pumpkin, linsseed, sesame..)
2tsp baking soda
1/2tsp salt
500ml youghurt or 450ml buttermilk
40 grams golden syrup or treacle

In a large bowl combine all dry ingredients. Add yoghurt/buttermilk and syrup, stir until all ingredients are well mixed. Pour into a greased bread tin and bake for 100min on 170C in the lower part of the oven.