Treacle
Used in 2 recipes on RecipeWiki.
Black treacle is a dark, thick syrup made from the by-products of sugar refining, intensely bittersweet with notes of liquorice, burnt caramel and a faint mineral edge; this page also covers molasses, its close equivalent. In bread it adds colour, moisture and a deep, slightly bitter sweetness rather than obvious sugariness, which is why it goes into dense rye loaves such as Borodinsky Rye Bread and Seeded Rye Loaf. Its strength means a little is enough. To measure it cleanly, warm the tin briefly in hot water and oil the spoon first so the treacle slides off. Kept tightly closed it lasts for many months, though it may thicken.
Most often cooked with
Flour
Rye flourRecipes with treacle
Borodinsky Rye Bread
Dark sourdough rye scalded with red rye malt, sweetened with molasses and finished with a crust of coriander seed.
Bread
Russian
Vegan
Seeded Rye Loaf
A dense oval of dark rye and seeds, mixed rather than kneaded because rye forms almost no gluten to work with.
Baking
German