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| This recipe combines malted wheat and rye flour to create a rich sticky ginger cake, reminiscent of Jamaican Gingerbread or Yorkshire Parkin. Rye flour is often associated with heavy dense bread, but this gingerbread is light and delicate, but still comforting. |
This recipe from Amy Oboussier was inspired by a sudden craving for the kind of sticky gingerbread cake served by her late grandmother, who loved all things ginger - ginger beer, ginger biscuits, chocolate-coated stem ginger and ginger cake.
Always looking to add depth of flavour with wholemeal flour, Amy swapped out white flour for malted wheat and rye. This gingerbread also uses molasses instead of treacle, which is less cloyingly sweet with a deep malty flavour and notes of burnt caramel and prune, pairing excellently with ginger.
This recipe makes a generous amount, almost certainly necessary when everyone comes back for second helpings. But if you prefer you can halve the quantities and bake in a loaf tin.
The recipe also draws inspiration from Regula Ysewijn's brilliant book Oats in the North, Wheat in the South - essential reading for anyone interested in British baking!
Ingredients
For the Glaze
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Method
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This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
