Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Treacle Brown Bread Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 20, 2020 Rate PRINT Share Close Photo: Martyna Szczesna Prep Time: 15 mins Total Time: 4 hrs 45 mins Yield: 2 loaves This Treacle Brown Bread is delicious with good Irish butter and sea salt. Or try it with blackberry jam and slices of an Irish blue cheese, such as Cashel Blue. Ingredients Unsalted butter, room temperature, for pans 2 ¼ cups all-purpose flour, plus more for pans ½ cup unsulfured molasses ¾ cup hard dry cider (such as Angry Orchard Stone Dry) 3 packages (¼ ounce each) active dry yeast (21 grams) 2 ¼ cups coarse wholemeal flour (such as Odlums or King Arthur) 4 teaspoons kosher salt Directions Butter two 8 1/2-by-4 1/2-inch loaf pans. Dust with all-purpose flour, tapping out excess. In a small saucepan, combine molasses, 1 cup water, and cider. Heat over medium, just until mixture reaches warm room temperature. Sprinkle yeast over top and let stand until yeast is bubbly, about 5 minutes. Combine flours and salt in the bowl of an electric mixer fitted with a paddle attachment. Beat to combine. Add the yeast mixture and beat on medium until well combined, 2 to 3 minutes. Cover with plastic and place in a warm spot until doubled in size, about 1 1/2 hours. Divide dough between prepared pans. Drape with plastic wrap and let stand until doubled in size, about 1 hour more. Meanwhile, preheat oven to 350 degrees with a baking sheet on lower rack. Transfer loaves to oven, being careful not to deflate. Bake 30 minutes. Remove bread from pans and place on preheated baking sheet. Continue baking until hollow-sounding when tapped on bottom and an instant-read thermometer reads 190 to 200 degrees, about 30 minutes more. Transfer to wire racks to cool completely. Loaves will keep in an airtight container at room temperature for up to 3 days. Cook's Notes Coarse whole-meal flour is available at kingarthurflour.com. Rate It PRINT