Wholemeal Teabread

Delicious and different, that’s Wholemeal

This moist, dark Wholemeal Teabread is flavoured -with a mixture of cinnamon, ginger, orange, cream and dark treacle or molasses.

Teabread. Serve spread with butter and honey.


1 teaspoon butter

8 oz. wholemeal flour

4 oz. strong white flour, sifted

2 teaspoons bicarbonate of soda

6 oz. soft brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon very finely grated orange rind

1 egg, lightly beaten

5 fl. oz. single cream

2 tablespoons dark treacle or molasses

Preheat the oven to moderate 350 F (Gas Mark 4, 180CC). With the teaspoon of butter, lightly grease a 1-pound loaf tin and set it aside. In a large mixing bowl, combine the wholemeal flour, flour, soda, sugar, cinnamon, ginger and the orange rind, beating well with a wooden spoon. Make a well in the centre and pour in the egg, cream and treacle or molasses. Using a wooden spoon or spatula, gradually draw the flour mixture into the liquid. Continue mixing until all the flour is incorporated and the mixture forms a smooth batter.

Spoon the batter into the prepared loaf tin and place the tin in the oven. Bake for 40 minutes or until a skewer inserted into the centre of the teabrcad comes out clean.

Remove the tin from the oven and turn the teabread out on to a wire rack. Allow it to cool completely before serving.

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