Eoin Cluskey's tear ‘n’ share granary bread recipe

The bumper Christmas issue of FOOD&WINE Magazine will be available with the Business Post this Sunday, December 5, and we can't wait for you to see what we have inside.

Jam-packed with delicious recipes, our ultimate Christmas gift guide, and much more, this issue might just be our best yet. Of course, we knew we needed to include some exceptional festive baking recipes this month so we turned to Eoin Cluskey of Bread 41, bread expert and baker extraordinaire.

In Sunday's magazine, Eoin has shared recipes for Bread 41's signature mince pies, gorgeous gingerbread people and a delicious chicken and leek pie, a favourite of the Cluskey family. Here, we have a sneak peek for you to enjoy before the magazine is released: Eoin Cluskey's tear 'n' share granary bread, something he makes every year to serve alongside Christmas dinner.

Try out the recipe below and don't forget to pick up Food&Wine Magazine free with the Business Post this Sunday, December 5. You can also subscribe to The Business Post here to read Food&Wine Magazine online.

Tear ‘n’ share granary bread 

Makes one loaf 

"Of all the years, this Christmas is really important to me, and probably lots of others, because we’ll be able to have a proper Christmas again, which means sharing food and reconnecting with each other across the table. I have bread throughout the whole meal, but a lot of people would just have this with their starter, which of course is fine, and I think this recipe would work really well with soup.

There is something special about breaking bread with people, especially when you have made the bread yourself. I’ve rolled this tear ‘n’ share loaf into little balls so that there is a ball for everyone, but you could just as easily make it into a lovely plaited loaf or baguette-style shape. If you have more guests, you can make the balls smaller so that there is still one for everyone.

Bread is always the centrepiece in my house and a lot of houses across the world: I’ve always said that no matter where you go, there may not be meat and there may not be vegetables, but there will always be bread to share." - Eoin Cluskey

Ingredients 

• 350g granary malted flour 
• 150g strong white flour  
• 10g salt 
• 10g brown sugar 
• 300ml water 
• 10g fresh or 5g dried yeast 
• Oil 
• 2 eggs, beaten, to glaze 
• Mixed seeds, optional 

Method 

1. Preheat your oven to 230C.  
2. Mix the flours, sugar and salt together in a bowl. In a jug, mix together the water and yeast.  
   Make a well in the centre of the flour and pour in the water. Mix together by hand to form a rough dough, then turn out onto a clean kitchen surface. Knead for 10 minutes or until the windowpane effect is achieved - this is when you can stretch a small piece of dough between two fingers until it is almost translucent without breaking.  
3. Lightly oil a large bowl, then place the dough inside. Cover with a damp tea towel or some clingfilm and leave to prove at room temperature for an hour and a half or until doubled in size.  
   Once proved, turn the dough out onto a clean surface and knock back by folding in on itself to remove the air and create a smooth dough. Divide the dough into seven pieces and form into balls.  
4. Place one dough ball into the centre of a round proving basket or tin, seam side up, then arrange the remaining balls around the centre ball. Cover and leave to prove for 45 minutes to one hour.  
5. After the dough has proved, turn it out onto a flat baking tray. Brush with the beaten eggs, then scatter over the seeds, if using.  
6. Place the tray into the preheated oven and throw some ice cubes or a little water onto the bottom of the oven to create steam – this helps to form a good crust.  
7. Bake for 35-40 minutes or until a good crust has formed and the loaf sounds hollow when tapped on the base.  

TIP: I always make the bread a day or two in advance, then on the day of serving, I sprinkle the top with a little water and throw it into an oven at 200C (or whatever temperature you have your Christmas dinner cooking at) for 9-14 minutes and it will crisp right back up.

Photos by Ruth Calder-Potts

Don't forget to pick up the latest issue of Food&Wine Magazine free with the Business Post this Sunday, December 5. You can also subscribe to The Business Post here to read Food&Wine Magazine online.