OH.. she's giving you, our Dear Readers, one of our favourite bread recipes. Here it is.. You will need..
A large CHINA mixing bowl.
Your Oven temperature should be 230c / Gas Mark 8.
Preheat your oven.
And scatter some flour on your work surface. She uses RYE flour for this.
We bake our bread in a tin but you can make it the traditional way which is to use a baking sheet.
Ingredients..
300gms of SPELT Flour. She always sifts flour.. no lumps in her bread.
A big pinch of SALT, she uses Maldons.
2 teaspoons of BAKING POWDER.
230 to 250mls of BUTTERMILK.. sometimes you need a bit more to get all the seeds & flour to come together.
Hulled SUNFLOWER & PUMPKIN SEEDS.
SESAME SEEDS & GOLDEN & BROWN LINSEED.
CARAWAY SEEDS.
She uses 2 tablespoons of each of the above listed seeds. Plus a few more for the tin.
Butter your bread tin, ours are 6 & 1/2" x 3" base diameter, and then scatter a few of the seeds onto the walls of the tin, they stick to the butter and make the loaf look VERY pretty!
METHOD.
Sift the flour into the bowl, add all the dry ingredients, mix well, add the Buttermilk and mix into a sticky dough, when you have all the ingredients together, take the dough with your hands and roll it in the flour on your work surface into a ball.
This is when she puts the dough into a small baking tin. You could put in on a baking sheet and make a deep cross on the top.
Into the oven for 30 minutes, if you are using a tin, not so long if they are on a baking sheet.. watch them.. when they sound hollow if you give them a knock on their top, take them out of the oven and allow to cool on a drying rack. Resist the urge to tear it apart crumb by crumb.. We know this bit is hard, that's why she does her baking after breaking our fast.
It's jurst divine.. no, that is not strong enough a word.. let's try this one.. DEE-VINE! Ah, that's much better!
It takes such a short time to make this bread, she makes several loaves at a time. two are kept out and wrapped in proper linen cloths, the others are allowed to cool, sliced and put into frosty white cupboard.. aka freezer.
Don't tell me you can't be bothered to do this. Oh well, perhaps you would rather get into your car or catch a bus, drive / walk to a shop and pay silly money in order to buy that stuff which is full of chemicals?
Simples.. make your own and tweak the recipe to suit your taste buds.. try putting some rolled oats into it.. yum. Or add some Lebanese Seven Spice Mix. Another favourite one of ours is with Dill, which is great she is serving Smoked Salmon or poached Salmon.
Experiment and find your own favourites.. be brave.. do a Fandango, when did you last do one of them?
GeeGee Parrot.
January 28th, 2015.
A large CHINA mixing bowl.
Your Oven temperature should be 230c / Gas Mark 8.
Preheat your oven.
And scatter some flour on your work surface. She uses RYE flour for this.
We bake our bread in a tin but you can make it the traditional way which is to use a baking sheet.
Ingredients..
300gms of SPELT Flour. She always sifts flour.. no lumps in her bread.
A big pinch of SALT, she uses Maldons.
2 teaspoons of BAKING POWDER.
230 to 250mls of BUTTERMILK.. sometimes you need a bit more to get all the seeds & flour to come together.
Hulled SUNFLOWER & PUMPKIN SEEDS.
SESAME SEEDS & GOLDEN & BROWN LINSEED.
CARAWAY SEEDS.
She uses 2 tablespoons of each of the above listed seeds. Plus a few more for the tin.
Butter your bread tin, ours are 6 & 1/2" x 3" base diameter, and then scatter a few of the seeds onto the walls of the tin, they stick to the butter and make the loaf look VERY pretty!
METHOD.
Sift the flour into the bowl, add all the dry ingredients, mix well, add the Buttermilk and mix into a sticky dough, when you have all the ingredients together, take the dough with your hands and roll it in the flour on your work surface into a ball.
This is when she puts the dough into a small baking tin. You could put in on a baking sheet and make a deep cross on the top.
Into the oven for 30 minutes, if you are using a tin, not so long if they are on a baking sheet.. watch them.. when they sound hollow if you give them a knock on their top, take them out of the oven and allow to cool on a drying rack. Resist the urge to tear it apart crumb by crumb.. We know this bit is hard, that's why she does her baking after breaking our fast.
It's jurst divine.. no, that is not strong enough a word.. let's try this one.. DEE-VINE! Ah, that's much better!
It takes such a short time to make this bread, she makes several loaves at a time. two are kept out and wrapped in proper linen cloths, the others are allowed to cool, sliced and put into frosty white cupboard.. aka freezer.
Don't tell me you can't be bothered to do this. Oh well, perhaps you would rather get into your car or catch a bus, drive / walk to a shop and pay silly money in order to buy that stuff which is full of chemicals?
Simples.. make your own and tweak the recipe to suit your taste buds.. try putting some rolled oats into it.. yum. Or add some Lebanese Seven Spice Mix. Another favourite one of ours is with Dill, which is great she is serving Smoked Salmon or poached Salmon.
Experiment and find your own favourites.. be brave.. do a Fandango, when did you last do one of them?
GeeGee Parrot.
January 28th, 2015.
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