Читать книгу Home Chef - Neven Maguire - Страница 59

rapeseed or sunflower oil, for oiling

450g (lib) plain flour, plus extra for dusting

450g (1 lb) coarse wholemeal flour

2 tsp bicarbonate of soda

2 tsp salt

100g (4oz) wheat bran

100g (4oz) mixed seeds, such as linseed, sunflower, sesame and poppy seeds

50g (2oz) butter

2 tbsp golden syrup

2 tbsp demerara sugar

1 litre (1% pints) buttermilk, plus a little extra if necessary

butter, to serve

Preheat the oven to 180°C (350°F), gas mark 4 and lightly oil two 900g (2lb) loaf tins.

Sift the flours, bicarbonate of soda and salt into a large bowl. Tip the bran left in the sieve into the bowl and stir in with the wheat bran and all but 1 tablespoon of the seeds (reserve them for the top). Rub the butter in with your fingertips until evenly dispersed.

Make a well in the centre of the dry ingredients and add the golden syrup, demerara sugar and the buttermilk. Using a large spoon, mix gently and quickly until you have achieved a fairly wet dropping consistency, making sure there are no pockets of flour remaining.

Divide the mixture evenly between the prepared loaf tins, spreading it evenly and smoothing the tops with the back of a spoon. Sprinkle over the reserved tablespoon of the seeds. Bake for hours until well risen and cracked on the top and so that a skewer comes out clean when inserted in the centre.

To check the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. Return to the tin and allow to cool for about 5 minutes on a heatproof surface before tipping out on to a wire rack and leaving to cool completely.

This bread is best eaten on the day it is made. To serve, place on a bread board and cut into slices at the table. Hand around with a separate pot of butter.