Serves/Size – 2lb loaf
50g Butter (preferably Abernethy hand-made butter)
1 tablespoon Treacle
400g Coarse whole meal flour
25g Whites Porridge Oats
4 tablespoons Demerara sugar
100g chopped walnuts (optional)
2 level teaspoons Bicarbonate of soda
1 bottle Stranded Bunny Porter from Lacada Brewery
Preheat oven to 190°
Lightly grease and line a 2lb loaf tin
Put the butter and treacle in a saucepan over a low heat and allow butter to melt
Meanwhile add whole meal flour, porridge oats, sugar and chopped walnuts to a bowl, sieve in the bicarbonate of soda and mix well
When butter has melted, remove from heat & add the Stranded Bunny porter and stir
Add the liquid to the bowl of dry ingredients and mix well
Transfer to prepared loaf tin and bake for about 45 minutes until risen and when tapped underneath has a hollow sound
Wrap in a clean tea towel and allow to cool (tastes even better the next day!)
Before we share this recipe we want you to know that no bunny rabbits were harmed in the making of this bread!
The name comes from the beer we use - "Stranded Bunny" is a smooth Porter named for the loneliest wee colony of rabbits on the Skerries, the group of small rocky islands you can see from Shola.
Stranded Bunny Porter is produced locally in Portrush by our very own Lacada Brewery, a community owned co-operative brewery established late in 2015 and of which we are proud co-owners. They not only produce this award-winning porter, but have a range of other craft beers with names that capture the North Coast and tastes to match.
Plus Lacada host the Portrush Beer & Food Festival annually in the autumn - check out our What's On page for dates.