Try it yourself
Originally made with Murphys stout, which is produced in Cork, this house speciality is now made with a product from even closer by - their own Longueville House Cider, made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 recipe has been handed down from William’s mother Jane’s family and is an unusual combination of baking traditions. 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 /1¾ lb wholemeal flour
13g / ½ oz (2 sachets) dried yeast
1 tsp salt
2 tbsp tablespoons walnuts, chopped
300ml /1/2 pint warm water
15ml /1 tbsp treacle
300ml /1/2 pint 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, 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 too dry or too wet.
Divide the mixture in two, and place in two buttered loaf tins, 20cm/8 in x 10cm/4 in.
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 340º F / 180ºC / gas mark 4 (convection).
Bake the loaves in the preheated oven for 45 minutes, then remove them from the tins and turn upside-down on an oven rack and continue baking for a further 15 minutes, or until they sound hollow when tapped.
Cool on a wire rack.
VARIATION - to make with fresh yeast: In a saucepan, warm the cider and water to about blood temperature. Remove from the heat, whisk in the treacle and then 1½ oz/40g fresh yeast, making sure it dissolves into the liquid completely. Add to the dry ingredients and continue as above.