Читать книгу Home Chef - Neven Maguire - Страница 60

olive oil, for oiling

600g (lib 6oz) gluten-free flour

½ tsp salt

2 tsp bicarbonate of soda

300g (11oz) soya bran

150g (5oz) light muscovado sugar

3 eggs

100ml (3½fl oz) Sun-dried Tomato Pesto (see page 208)

1 litre (1¾ pints) buttermilk

1 tbsp sesame seeds

butter, to serve

I’ve always had a tremendous response when I’ve served gluten-free recipes and this excellent recipe came from a pastry chef at Killybegs College, Noleen Boyle, who is coeliac herself. Don’t be surprised that it has a slightly different texture to ordinary bread. It stays fresh for about 2 days, so if you want to keep it for any longer cut into slices and freeze, then place in the oven to thaw out (for 8-10 minutes at 180°C/350°F/gas mark 4) or use a toaster. Gluten-free flour is now available from all major supermarkets and health food shops or can be bought online.

Preheat the oven to 180°C (350°F), gas mark 4. Lightly oil a 900g (2lb) loaf tin.

Sift the flour into a large mixing bowl with the salt and bicarbonate of soda, then stir in the soya bran and sugar.

Place the eggs, Sun-dried Tomato Pesto and buttermilk in a jug and mix well to combine.

Make a well in centre of the dry ingredients and pour in the buttermilk mixture, mixing to combine. Spoon the mixture into the oiled loaf tin and smooth the surface, using the back of a spoon. Sprinkle the sesame seeds on top.

Bake the bread for 1 hour until golden brown and crusty on top. Tip briefly from the tin and tap the base of the loaf to check it is cooked – it should sound hollow. Return to the tin and leave for 5 minutes on a heatproof surface, then turn the bread out on to a wire rack and allow to cool completely.

Once the bread has cooled down completely, place on a bread board and cut into slices at the table. Serve with butter.