Blackwell House Bramley Apple and Cider Wheaten Bread

I use White’s porridge oats to give this ‘brown’ soda bread a lovely open light texture. Covering the just- baked bread with a damp cloth stops it drying out so fast but, even so, this is best eaten the day it’s made.

Difficulty medium
Preparation Time 20
Cooking Time 45
Servings 6
Main Ingredients
  • ■ 9oz/250g Plain Flour
  • ■ 2 Tsp Salt
  • ■ 1⁄2oz/15g Bicarbonate of Soda
  • ■ 9oz/250g Wholemeal Flour
  • ■ 5oz/140g Whites Jumbo Oat Flakes
  • ■ 1 Tbsp Clear Honey
  • ■ 1 Tbsp Black Treacle
  • ■ 7floz/500ml Buttermilk
  • ■ 7floz/500ml Armagh Apple Cider
  • ■ 15g Northern Ireland Butter
  • ■ 15g Soft Brown Sugar

Main Instructions
  1. Heat the oven to 390F/200oC/gas mark 6. Grease and flour a large loaf tin
  2. Peel and core two large bramley apples and cut into 1cm dice. Cook in a pan with a knob of butter and brown sugar and cook gently until it is softened but has a bite
  3. Mix all the dry ingredients together in a bowl
  4. Add the apple mixture and gently coat with dry ingredients distributing them evenly
  5. Make a well in the centre, then pour in the honey, treacle, buttermilk and cider working everything together lightly with your fingers until you have a loose, wet dough
  6. With floured hands, place the dough on a floured surface and gently knead and shape the dough and lift it onto the baking tin. Use a knife to mark a cross in the top and sprinkle with porridge oats
  7. Put into the oven and bake for around 45 minutes to 1 hour, or until the loaf sounds hollow when tapped on the base.
  8. Transfer to a wire rack
Allergy Advice
This recipe may include:
  • Cereals
  • Milk
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