Step 1

Mix all the dry ingredients together in a large bowl.

Step 2

Add the treacle and stir in enough of the milk to give a wet, almost sloppy mixture.

Step 3

Pour into a well oiled large loaf tin and bake in an oven preheated 400°F (200°C) for 20 mins until risen.

Step 4

Reduce the heat to 325°F (170°C) and bake for a further hour.

Step 5

Run a knife around the tin and ease the bread out. If it sounds hollow when tapped at the bottom it is cooked, if not, return it to the oven for 10-15 mins.

Step 6

Cool the bread on a cooling rack. Enjoy fresh with butter. Store covered at room temperature for 3-4 days.