Tom Kerridge served up a tasty moules mariniere with mussels, stout and treacle bread on Sunday Brunch.
The ingredients for the bread are: 450g wholemeal flour, 170g ‘T45′ plain flour, plus extra for dusting, 20g fresh yeast, 250ml tepid water, 2 tbsp honey, 2 tbsp black treacle, 3 tsp salt and Spray oil.
See recipes by Tom in the book titled: The Hand & Flowers Cookbook
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