Neven Maguire’s Brown Bread recipe

 

Everyone claims to have a great family recipe for wheaten bread. I’ve experimented with a lot of recipes over the years and this is deinitely the best I’ve tasted to date. It has a lovely sweet flavour but is still very much a savoury bread

Ingredients

  • 500 g (1lb 2oz) coarse wholemeal flour
  • 125 g (4 1/2oz) plain flour, plus extra for dusting
  • 1 tsp bread soda
  • 1 tsp salt
  • 600 ml (1 pint) buttermilk, plus a little extra if necessary
  • 1 tblsp light brown sugar
  • 1 tblsp melted butter, plus extra butter for greasing and serving
  • 1 tblsp golden syrup
  • 1 tblsp porridge oats

Method

  • Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
  • Sift the flours, bread soda and salt into a bowl. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
  • Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
  • To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
  • To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.

Notes

Neven says: Cook it ahead! The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.

This recipe and many more are available in Neven Maguire’s The MacNean Restaurant Cookbook, published by Gill & MacMillan Books and available to buy here.

Rachel’s Rhubarb Ice Cream

ice-cream_0

300ml (10½fl oz) cream, softly whipped – this should come to about 500ml (17½ fl oz) whipped cream

Put the sliced rhubarb, the 50g (2oz) sugar and the tablespoon of water in a small saucepan on a medium heat. Stir to dissolve the sugar. Bring up to the boil, then reduce the heat to medium-low and cook for a few minutes until the rhubarb is soft and tender. Stir in the lemon juice. Then pour the rhubarb out on to a plate and allow to cool.

Put the 250g (9oz) caster sugar and the 200ml (7fl oz) water in a saucepan on a medium heat. Stir to dissolve the caster sugar, then bring up to the boil. Increase the heat to high and boil fiercely for about 5 minutes until the mixture reaches the ‘thread’ stage. If you own a sugar thermometer, this is when it reads 106°C-113°C (223°F-236F). If you don’t have a sugar thermometer, dip a metal spoon into the mixture; as you remove it, the last drops of sugar syrup will form thin threads if the correct temperature has been reached.

Meanwhile, using an electric whisk, whisk the egg whites along with the cream of tartar until they are stiff. Still whisking, gradually pour in the hot sugar syrup in a thin stream, and continue to whisk until the mixture is cool, glossy and stiff (this will take about 4 or 5 minutes). Fold in the cooked rhubarb mixture and the whipped cream, though not completely, as I like to leave this slightly marbled. Put in the freezer and freeze overnight. This ice-cream can be scooped straight from the freezer.

Ice Cream Recipes

 http://www.rachelallen.com/post/rhubarb-ice-cream

 

Courgette Salad with Olive Oil and Sea Salt.@BallymaloeCS