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.