Recipe: Rafters’ Granary & Black Treacle Bread + Henderson’s Relish Butter

As a thank you to those who voted at the Exposed awards, Rafters have released the recipes for their signature Granary & Black Treacle Bread and Henderson’s Butter. Chef and co-owner Tom Lawson told Exposed: “Our Granary & Black Treacle Bread has become a true signature of the restaurant. We are always being asked how we make it and whether we have any left for our guests to take home. With this straightforward recipe, you will finally be able to make the loaf for yourself.”

Rafters Granary & Black Treacle Bread

This Recipe will make one large loaf or 8 small rolls. It can either be made by hand or in a stand mixer with the dough hook attachment


  • 100g Strong Bread Flour
  • 140g Cotswold Crunch Brown Flour
  • 10g Fresh Yeast (4g Dried Yeast)
  • 15g Dark Brown Sugar
  • 15g Black Treacle
  • 8g Salt
  • 50ml Stout (we use Thornbridge Cocoa Wonderland Chocolate Porter)
  • 85g Tepid Water


  • 2 Egg Yolks
  • 10g Black Treacle
  • 10g Water


  1. Weigh all dry ingredients, black treacle and yeast into a stand mixer bowl (ensure the salt is at the bottom and yeast is at the top as the salt can denature the yeast)
  2. Place on mixer with the dough hook attachment set on a slow speed to combine ingredients
  3. Slowly pour in both liquids until a dough forms in the bowl
  4. Once all of the liquid has been absorbed you can turn the mixer up to full
  5. Allow to knead for 10 minutes until the dough is smooth and glossy. (if you are making the dough by hand this may take a little longer)
  6. Pre-heat oven to 210°C
  7. Take the bowl from the machine and cover with cling film, place in a warm place to proof for 1 hour until doubled in size.
  8. Carefully scrape dough onto a floured surface ensuring you don’t knock all of the air out of it
  9. At this point the dough can be split into 8 mini loaves or can simply be rolled into one larger one
  10. Either way place on a baking tray lined with baking parchment
  11. Whisk the ingredients for the glaze together and brush generously all over the loaf
  12. Place in a warm place to proof again until doubled in size
  13. Once doubled in size place in the oven for 22-26 mins (mini loaves will take 14-18 mins)
  14. The bread should sound hollow when you tap the bottom
  15. Allow to cool on wire rack for at least 10 minutes before slicing

Hendersons Relish Butter


  • 500g Double Cream
  • 75g Hendersons Relish


  1. Beat cream with whisk attachment in a stand mixer on a medium speed
  2. Allow the cream to over whip, this will result in the fats splitting from the liquids. This is your butter and buttermilk
  3. The buttermilk can be reserved for another use
  4. Squeeze as much liquid from the butter as possible and put into iced water
  5. Drain butter on a tea towel and place back into a clean mixing bowl. Whip the butter of full speed for two minutes until softened and then turn the speed down
  6. Slowly add the Hendersons Relish until fully incorporated
  7. Once made the butter will keep in the fridge for up to a week

    Upcoming Masterclasses at Rafters
    Join Chef-Patron Tom Lawson on  a Saturday morning for a cookery masterclass in Rafters development kitchen followed by a 3-course lunch in the restaurant.

    • 2nd June – A Taste of the Sea 
      master the art of preparing & cooking fish & shellfish
    • 30th June – Just Desserts 
      let Tom guide you though some desserts to make at home
    • 7th July – Food & Wine Pairing –
      Tom teams up with business partner & Certified Sommelier Alistair to talk & taste Food and Wine s (£130 per person)
    • 21st July – Bread & Homemade Butter – 
      learn the secrets of how to make “”Rafters Signature Bread” at home
    • 4th August – Alternative BBQ 
      sick of sausages and burgers?  Let us add a twist to you next BBQ
    • 18th August – Gadgets & Gizmos –
      Everyone loves a gadget, now its time to learn how to use them!

    **Please call 0114 2304819 to book your place



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