Ingredients
- 60g butter, cut into small cubes, plus more for the tins
- 1 large apple (or 2 small ones), peeled, cored and diced
- 175g plain flour
- 450g wholemeal flour
- 90g medium oatmeal
- 2 ½ tsp bicarbonate of soda
- 4 tbsp Highbank Organic Syrup
- 175ml good-quality stout
- 5 tbsp Highbank Organic Treacle
- 400ml buttermilk
- oats (to sprinkle on top)
Method
Step 1
Heat oven to 180C/160C fan/gas 4. Butter three 1lb loaf tins. Toss the apple with 2 tbsp of the plain flour. Mix the flours and oatmeal with 1 tsp salt and the bicarbonate of soda. Add the butter and rub it in with your fingertips.
Step 2
Make a well in the middle of the mixture and gradually pour in the stout (try Kilkenny's own, Sullivan's Brewing Co.'s stout), followed by the Treacle and Orchard Syrup, then the buttermilk. Mix the liquids in with a butter knife as they are added, also working in the floured apple – work quickly and be careful not to overmix.
Step 3
Divide the mixture between the loaf tins, sprinkle over the oats or seeds. and bake for 35-40 mins. To test whether the loaves are ready, remove one from the tin and tap the bottom. If it sounds hollow, it’s ready; if not, return to the oven for a little longer. Turn the loaves out of the tins and leave to cool on a wire rack.
Photo Credit: Mert Can Dündar
