Make... Ballynahinch Castle and Estate treacle and walnut bread

You will need

·      200g plain flour

·      600g   wholemeal flour

·      700ml buttermilk

·      1.5lb butter

·      200ml Greek yogurt

·      100g brown sugar

·      100g porridge oats

·      100g walnuts

·      4 eggs

·      26g bread soda

·      2 tbsp black treacle

·      26g baking powder

·      30g salt

·      Handful of porridge oats for the top

Method

1.     Combine all your dry ingredients together into a large bowl, (or basin) and thoroughly mix, making a well.

2.     Gradually add your buttermilk, eggs and treacle, stirring with your hands.

3.     Brush you tin with a vegetable oil, this lines your tin making the finished product should pop out (parchment paper cut prior to mixing works great too).

4.     Place your mix into your greased bread tins.

5.     Bake in your preheated oven at 165 degrees for 60 mins

6.     Using a cloth or oven gloves remove the bread loaf from the tin and place back in the oven

7.     Turn the oven up to 180degrees to carry on cooking for a further 15 to 20 minutes.

8.     Take out of the tin and tap the bottom if there is a hollow sound the bread is done.

9.     Makes two breads in 1 lb tins.

For more information on Ballynahinch Castle and Estate click here