- 60g butter, cut into small cubes, plus more for the tins
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large apple (or 2 small ones), peeled, cored and diced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 175g plain flour
- 450g wholemeal flour
- 90g medium oatmeal
- 2 ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 4 tbsp muscovado sugar
- 175ml good-quality stout
- 5 tbsp treacle
- 400ml buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- oat flakes, pinhead oatmeal or sesame seeds (or a mixture of all three) to sprinkle over the top
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. Stir in the sugar.
Make a well in the middle of the mixture and gradually pour in the stout, followed by the treacle, 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.
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.