Orchard Wheaten

Category, , , DifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 1 Bag of Mourne & Bread Wheaten Bread Mix
 400 ml Cider (We used a dry cider, but a sweet one would increase the sweetness, apple juice would also work well)
 30 ml Oil (Sunflower, Rapeseed, Olive, vegetable or even melted butter will work)
 100150 g Stewed apples
 50 g Oats (Half to add to the mix and half to add to the sprinke mix for the topping)

1

Gather all your ingredients and equipment, you will need a mixing bowl, mixing spoon and pre-greased baking tin. I used a large 2lb loaf tin for this bake, but really thats pushing the limits, a large round tin approx 8-10 inch diameter would work well also. Pre-heat oven to 200-210 C.

2

Open and add your bag of mix to the bowl, remembering to remove the included bag of topping mix.

3

Add your cider, we used local cider from Kilmegan Cider (kilmegancider.com), and we used their dry 'Real Cider' for this mix. Would be the stronger tasting and would have a sharper taste, the 'Irish Farm House' cider would be sweeter, and would work very well also. Apple juice would also be a great option.

4

Add your oil, don't get to caught up in the type of oil thats used, we use rapeseed oil in the bakery, but any will work. It it there to keep the loaf moist, and improve keeping quality, there isnt enough really to affect taste.

5

Add your stewed apples (I can cheat here and steal some out of the bakery!) and half of the oats you have weighed out from before.

6

Give it all a good mix, until uniform.

7

This is where, silicone based spoons are handy, scrape/pour your Orchard Wheaten mix into the prepared tin, and level out.

8

Mix the other half of your oats, with the topping mix contained in the wee bag (Topping mix is just coarse wholemeal, same that is used to prepare the mix), then sprinkle on. Try to do so carefully, and evenly. When not spread evenly, the loaf will bake less evenly. Then pop into your pre-heated oven and bake for 1 hour. Take this time to pop your bowl and mixing spoon in the dishwasher or sink, and enjoy the appley aroma that will be emanating from your oven.

9

After 1 hour, check loaf has a good golden colour, the cider gives the Wheaten a more reddy tone. To check it is baked, remove from the tin and tap, listen for a 'hollow' sound. Or poke with a skewer, and check that it comes out clean.

10

Cool, and enjoy. I couldn't wait, so sliced on to get the attached picture, and to taste this new creation. Really impressed, and a simple and effective way to make a Autumn bread, would make a great accompaniment to a cheese board.

Happy Baking,
James.

Ingredients

 1 Bag of Mourne & Bread Wheaten Bread Mix
 400 ml Cider (We used a dry cider, but a sweet one would increase the sweetness, apple juice would also work well)
 30 ml Oil (Sunflower, Rapeseed, Olive, vegetable or even melted butter will work)
 100150 g Stewed apples
 50 g Oats (Half to add to the mix and half to add to the sprinke mix for the topping)

Directions

1

Gather all your ingredients and equipment, you will need a mixing bowl, mixing spoon and pre-greased baking tin. I used a large 2lb loaf tin for this bake, but really thats pushing the limits, a large round tin approx 8-10 inch diameter would work well also. Pre-heat oven to 200-210 C.

2

Open and add your bag of mix to the bowl, remembering to remove the included bag of topping mix.

3

Add your cider, we used local cider from Kilmegan Cider (kilmegancider.com), and we used their dry 'Real Cider' for this mix. Would be the stronger tasting and would have a sharper taste, the 'Irish Farm House' cider would be sweeter, and would work very well also. Apple juice would also be a great option.

4

Add your oil, don't get to caught up in the type of oil thats used, we use rapeseed oil in the bakery, but any will work. It it there to keep the loaf moist, and improve keeping quality, there isnt enough really to affect taste.

5

Add your stewed apples (I can cheat here and steal some out of the bakery!) and half of the oats you have weighed out from before.

6

Give it all a good mix, until uniform.

7

This is where, silicone based spoons are handy, scrape/pour your Orchard Wheaten mix into the prepared tin, and level out.

8

Mix the other half of your oats, with the topping mix contained in the wee bag (Topping mix is just coarse wholemeal, same that is used to prepare the mix), then sprinkle on. Try to do so carefully, and evenly. When not spread evenly, the loaf will bake less evenly. Then pop into your pre-heated oven and bake for 1 hour. Take this time to pop your bowl and mixing spoon in the dishwasher or sink, and enjoy the appley aroma that will be emanating from your oven.

9

After 1 hour, check loaf has a good golden colour, the cider gives the Wheaten a more reddy tone. To check it is baked, remove from the tin and tap, listen for a 'hollow' sound. Or poke with a skewer, and check that it comes out clean.

10

Cool, and enjoy. I couldn't wait, so sliced on to get the attached picture, and to taste this new creation. Really impressed, and a simple and effective way to make a Autumn bread, would make a great accompaniment to a cheese board.

Happy Baking,
James.

Orchard Wheaten
The Cookie Jar Bakery