By the 1960s however, it had fallen silent.Later rescued by Donald and Hilary Pratt a Dublin lawyer and wife. Donald left law and Hilary gave up her teaching job as they took over the leaking Mill and empty order book. But soon the looms were humming again and Avoca began to colour the world once more.
There are 10 Avoca stores through out the country still my favorite is the one on Suffolk street in Dublin city centre.If you happen to visit the shop pay some attention to the windows as they are lovely feast for the eye! The colors are so so so balmy. The last time I was there they were dressed elegantly with autumn scenes. Lifelike manikins posing in a lifelike garden in wellies and layered Anthology clothing all decorated with signature twinkle lights. Inside and always expending and changing items of fashion,home, beauty and jewelry extravaganza not to mention the lovely food hall and restaurant where you can sample gorgeous Irish food.
The famous Irish Avoca Cafe Brown Bread
200g White flour
300g Course brown flour
3 handfuls bran
2 handfuls wheatgerm
2 tsp baking powder
1 level tsp salt
1 dessertspoon treacle
600 - 900ml milk
sesame seeds, for sprinkling on top (optional)
Preheat oven to 200C/Fan 180C. Generously oil a large loaf pan. Dust it with dried breadcrumbs if available. If not use some flour.
Mix the dry ingredients in a large bowl by hand. From this on use a wooden spoon. Add the treacle and gradually stir in enough milk to give the batter a "moist but not sloppy" texture.
Turn the batter into the prepared pan and shake to level. If you are ready put it in the oven for 6 to 20 mins, keeping an eye on the bread to see when it has risen. When it has risen reduce the heat to 160C and continue to bake for another hour.
Run a knife around the inner edges of the pan to loosen the bread and ease it out. If, when tapped on the bottom the bread sounds hollow, its done. Otherwise place it back in the oven just on the rack without its pan, and bake a bit more, until it passes the "hollow test", about 10 to 15 mins.
Slice to serve when look warm serve with jam or my personal favorite paté with wild berries.