🍞 Week 1: Iconic Irish Flavours
Welcome to week one of the bread module where you’ll be trying your hand at a moreish Guinness and treacle bread. Guinness is a stout which holds a special place in the hearts of the Irish and you’ll often find a pint of the β€œblack stuff” (nicknamed for its dark, almost black colour) in your classic Irish pub - a place known for its hospitality, community and good β€˜craic’. Another ingredient you’re using this week is black treacle from the historic brand Tate & Lyle’s whose tin and logo have not changed since the days of rationing. Make sure you double check the equipment and ingredients you need to buy ahead of time and keep your Rassa box nearby for those specialist items.
πŸ‘‹ Module Introduction
πŸ“Ί Watch and Learn - Rassa Stories
Have a watch to understand the context to what you’re learning. This month we’re looking at Irish bread making, which is at the heart of the food landscape in Ireland linked with the island’s historical relationship with creameries, heritage grains and the country farmhouse. You’ll meet Andrew and Leonie Workman, two millers from Dunany Flour who create a coarse grain flour perfectly suited to the classic Irish soda bread and Chef Alison will take you on a foraging walk looking at sea vegetables.
Sea Foraging on North Bull Island
People have been foraging for edible plants in Ireland for centuries but much of this traditional knowledge has been lost. Watch as Chef Alison guides you through foraging for sea vegetables.
Dunany Flour
The traditional mills which exist today are not only a homage to what has come before but also play a key part in a more sustainable future. Meet Andrew and Leonie Workman of Dunany Flour.
πŸ“• Lessons For The Week
Recipe Development - Guinness and Treacle Bread
Kerry takes you through her thought process behind her Guinness & Treacle Bread, playing around with the science of her bake such as, the gluten content, texture and colouring, and shows you how you can put your own creative spin on the loaf.
Ingredients Introduction - Guinness and Treacle Bread
Watch Kerry guide you through the ingredients that create the unique texture and colour of the Guinness & Treacle Bread. You'll be introduced to sticky treacle, a famous Irish stout, an old grain native to Ireland and dairy produce which is found in abundance across the country's green pastures.
Time To Bake - Guinness and Treacle Bread
This delicious Guinness treacle bread goes down a real treat with cheese, soup or enjoy simply with a slather of butter. It’s a bread that doesn’t require any kneading so you can save that elbow grease for another day!
Share with the community
Easily access the rest of your cohort to ask questions, exchange ideas and share pictures of your creations. Don’t be shy, we’re all here to help and learn together!
πŸ’­ Creative Inspiration
Making an Apple Chutney with Kevin Dundon
Exploring Ireland’s iconic flavours would not be complete without a look at apples. Nowadays, there are over 70 distinct Irish varieties of apple trees, and we can thank them for moreish apple pies, sparkling cider and this sweet chutney.
πŸ“– Dive Into The Detail
Want to know more about the culture and history of Guinness in Ireland? Have a read on our blog by clicking below.
The Celtic Food Revival: Our love letter to Irish cuisine
We make the case for Ireland's underappreciated cuisine, moving the narrative away from potatoes, poverty and pints
Guinness: A Draught Dynasty
In a country where alcohol has rightly or wrongly become part of the national identity, the Guinness brand has almost taken on the role as unofficial sponsor of Ireland around the world. The black stuff has been the country's most popular drink for decades, and is one of the most recognisable brands in the world - but is every pint equal?