Originally made with Murphy’s Stout, which is produced in Cork, this house speciality is now made with a product from even closer by – their own Longueville House Cider, made solely from apples grown in orchards on the estate.
The method is very like traditional Irish soda bread and involves no kneading, but yeast is used as the raising agent instead of the usual bread soda and buttermilk, making a hybrid bread that has the advantages of both traditions – the rich flavour and moist texture of yeast bread, and the easy preparation method associated with soda bread.
800g wholemeal flour
13g dried yeast
1 tsp salt
2 tbsp chopped walnuts
300 ml of warm water
300ml Longueville House Cider
- Mix the flour, dried yeast, salt and walnuts together in a mixing bowl.
- Blend the treacle into the warm water until melted and then add the cider.
- Make a well in the centre of the flour mixture and add the liquid ingredients.
- Mix well to make a fairly soft, pliable dough and adjust with a little extra water or flour if it seems to be too dry or too wet.
- Divide the mixture in two, and place in two buttered 20cmx10cm loaf tins.
- Leave to rise in a warm place for about an hour, or until the dough is about level with the tops of the tins.
- Meanwhile, pre-heat the oven to 180°. Bake the loaves in the preheated oven for 45 minutes, then remove them from the tins and turn upside-down on an oven rack an continue baking for a further 15 minutes, or until they sound hollow when tapped.
- Cool on a wire rack.
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