Cork people are very particular about their brown bread.
Most of us have at least one scribbled recipe for the perfect loaf tucked in the back of a book somewhere, hurriedly dictated by a long lost neighbour or pressed into your hand by your Nan.
There are some rules: The best brown bread weighs far more than it should and has a hardy texture that will easily stand up to an attack with a butter knife and an unyielding knob of Kerrygold.
A teaspoon of treacle in the mix is non-negotiable, but aside from that, the ingredients vary.
The latest version doing the rounds is this enticing little recipe for Hi-B Beamish Brown Bread, shared by Cork artist Vicky Langan on Twitter:
“Had deep chats about bread with a stranger one night in the Hi-B years ago.” Vicky explains. “We swapped emails and exchanged recipes the next day. Just unearthed his great Beamish brown bread recipe from an old folder and figure it’d be of use to some here.”
Beamish brown bread born of a pint and a chat at one of the city’s best bars? It doesn’t get more Cork than that really.
Here’s the recipe, courtesy of Vicky Langan and good old ‘Garry C’.