Hearthy Treacle Sourdough

Black treacle is any un-crystallized syrup made during the refining of sugar. Whilst regular molasses is the first or second boiling of cane sugar syrup, black treacle is the third boiling of the syrup. Iron levels appear to increase 5% in the third boiling. Scientists from La Trobe University, Australia, have found that eating treacle is a way to inhibit the absorption of calories. Treacle is high in polyphenols – powerful antioxidants – which reduce calorie absorption from fat. Getting just 2% of calories from this rich, sweet, dark syrup could be enough to see a real effect. So it means that gingersnaps could help one to lose weight – without having to jog  to the local supermarket when buying it…

The English word treacle has its origins in the Greek word theriake, or “poisonous beast” that was a recipe for a solution  developed by the physician Galen, including the skin of a viper. In Medieval Europe, treacle was used to treat a wide variety of ailments, including heart problems, intestinal blockages, epilepsy, palsy, acne, insomnia, fever, prolapsed uterus, plague, and, of course, poisoning. Making real treacle was a complex and time-consuming achievement for as it took 40 days to make and 12 years to mature.



190 g wholemeal starter
160 g rye starter
100 g rye flour
100 g wholemeal flour
100 g white flour
120 g treacle water ( one part treacle to 9 parts water)
30 g olive oil
9 g salt


Mix all ingredients into a dough and bulk ferment for 4 hours, carrying out 3 folds during this time.  After 4 hours shape into a the desired shape (easiest when proofing basket is used) and place into the fridge for cold retardation for 10 hours. After this, proof  at room temp for 2  hours before baking.

Variation that I have also tried

250 g white starter
500 g  flour
200 g sultanas, soaked for 20 minutes
350 g water
5 g salt
80 g black treacle syrup


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