Ingredients (Serves 4-5)
1 JAZZ™ Apple – cored and roughly diced
30 g butter – plus extra for greasing
90 g plain flour
225 g wholemeal flour
45 g porridge oats – plus extra for sprinkling
1 tsp bicarbonate of soda
2 tbsp soft brown sugar
100 ml Krombacher Dark beer
2 tbsp golden syrup
200 ml buttermilk
Method
Preheat the oven to 180C/160C fan/gas 4.
Butter a loaf tin and set aside.
In a food processor or large mixing bowl, combine the flour, wholemeal flour, porridge oats, bicarbonate of soda and a generous pinch of salt.
Add the cubed butter and either pulse to combine or rub in using your fingertips. The mixture will be ready when it has the consistency of a very loose
crumble topping, with no large pieces of butter remaining.
Stir in the sugar then make a well in the middle of the mixture. Pour in the Krombacher dark beer, then the treacle, then the buttermilk.
Mix until a thick dough forms, then fold in the apple. Work quickly and avoid overmixing.
Transfer the bread mix to the greased loaf tin and sprinkle with a pinch of porridge oats, then bake in the oven for 40 minutes.
Turn the cooked loaf out onto a wire rack and leave to cool slightly before eating.
Great just with butter but try with bacon and eggs for a special fry up.
