Oysome is here to help you elevate your next Irish oyster experience. We teach people how to shuck and taste oysters through hands-on workshops across the island of Ireland.
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About
Oysome was founded by Sarah Browne in 2023. Sarah is a qualified chef and Irish oyster expert, whose passion for oysters began when she was selected as one of BIM's Taste the Atlantic Young Chef Ambassadors in 2021. Sarah has learned first hand how to shuck and serve to the highest standard from exceptional oyster farmers around the country. In addition to this, she is certified by the Oyster Master Guild as an oyster specialist.
stout & treacle loafThis is the recipe for the bread I serve at workshops. It needs an overnight soak (12hrs), so don’t add the bread soda until the next morning when you’re ready to bake. It’s very high in fibre, so great for your gut health! It freezes really well, I like to bake a loaf, slice once cooled and then freeze the slices to use as needed.Makes 1x 2lb loaf | active time: 1hr | total time including soaking and baking: 14.5hrsingredientsDry
400g wholemeal flour
100g rye flour (in a pinch you can use spelt or plain flour)
75g oats
75g mixed seeds
50g chia seeds
5g salt
5g milled DilliskWet
100g treacle
500ml buttermilk
250ml stout (I recommend the west Kerry brewery stout or the Dungarvan brewery stout - the impact on the flavour is huge)4g bread sodamethod1. Add all the dry ingredients except the bread soda to a large bowl.
2. Put the tin of treacle (lid off) into a bowl of freshly boiled water to soften it and make it easier to pour.
3. Measure the rest of the wet ingredients into a bowl.
4. Once the treacle has softened, weigh 100g of it and whisk it into the buttermilk & stout mixture.
5. Add the wet to the dry ingredients and stir well until combined.
6. Cover with a damp tea towel and leave at room temperature to soak overnight ( at least 12hrs). If your kitchen is very warm you can do the soak in the fridge.
7. In the morning, preheat the oven to 150C.
8. Grease a 2lb loaf tin with butter. Cut a strip of parchment long enough to line two sides of the tin and the bottom.
8. Add the bread soda and mix really well.
9. Transfer the mixture to the greased and lined tin.
10. Bake at 150C for 1.5hrs. You can check that it’s done by sticking a skewer into the middle of the loaf - it should come out clean.
11. Allow to cool before slicing.
