Isaac’s treacle and stout loaf
If you’ve eaten at the restaurant then you’ll be familiar with our treacle & stout loaf, which we serve alongside South Downs butter. It melts perfectly onto the bread when its fresh from the oven and served to your table. If you want to recreate it at home, here’s how.
Ingredients (makes 6 loaves)
- 90g treacle
- 412.5g Milk Stout (we use Gun Brewery Milk Stout that you can get from hiSbe)
- 600g strong flour
- 300g heritage grains (we use Trenchmore Farm’s, also available from hiSbe)
- 19g salt
- 37.5 yeast
- 150g water
- Pre-heat your oven at 200 degrees.
- Add the dry ingredients to a large mixing bowl. Add all the wet ingredients, mix until the stout has absorbed into the mixture and turn out onto a non-stick surface.
- Knead the dough for at least 10 minutes, as hard as possible. Weigh the mixture and then split into 6 equal portions. Dust your 6 bread proving baskets (or small bowls) with flour, roll out each portion into a ball and place one in each basket. Cover them with a wet J cloth and leave until it doubles in size.
- Turn out each loaf onto a baking sheet, cover in cling film and leave to rise for a further 5 minutes. Then remove the cling film and leave for a final 5 minutes.
- Bake at 200 degrees for 24 minutes – 12 minutes on each side (turning front to back, not upside down).
- Serve with South Downs or Knob butter, also available from hiSbe.