Wednesday, 8 February 2012

Daily Bread x

Daily Bread
Sometimes, oft times, only a hunk of bread will do.  
The icy chill outside is bone deep and so we beat a hasty retreat inwards.  Woolly socks, de rigueur.
Day of rest x
Thick, heat spiked soup.
Do you feel like a canteen??!
A wedge of mature cheddar and a doorstep of Seeded Soda bread.

300g spelt flour
10g baking powder
5g salt
230ml butter milk *
handful of mixed seeds

Lucky enough to have a bag of Spelt Flour, from this wonderful working windmill, it comes highly recommended.  By a lot of clever folk.  Spelt is an ancient grain that was brought here by the Romans.  It is fantastically nutritious, with a deep nutlike flavour.  It has a broader spectrum of nutrients than wheat and does not seem to cause the same sensitivities in many people who are intolerant to wheat.  Due to its more robust structure it takes longer for the body to digest, providing a steady energy release.  Its fibre is more soluble, soaking up bad cholesterol, in a much the way oats do.  This has the added benefit of not sapping your body of its vitamins and iron, which more non soluble fibres do.

It is available in larger supermarkets, so do not despair, it is not necessary to locate a windmill (what a shame though, that we can't have one down the road, anyway!  I have always hankered after living in one!)

And now on to butter milk...

As the Fabulous Baker Brothers (from whom this recipe has been gleefully relished) demonstrated, it is very easy to make your own butter and as a helpful by-product your own buttermilk.  But should you not be in possession of double cream or the need for a pat of fresh, new butter, then use either of these quick substitutes.

* Natural yoghurt, thinned down with milk, three parts to one part.


* One tablespoon of lemon juice to half a pint of milk, waiting a couple of minutes for the milk to curdle. (I find this is the better option, as it is more liquid-y.  Good news your bread, making the crumb lighter.)

And so to our bread...
Pre heat the oven and a baking sheet to 230 degrees (hot hot hot).

Sling all your dry ingredients into a bowl and using a bread scraper, palette knife or something similar, mix in the buttermilk.  As the dough comes together, it looks quite wet and sticky, no probs, no need for panic flour attacks...this will make your bread better!  Flour your surface and tip it your dough.  Just use your hands to cup and shape your loaf.  Pop on your heated baking sheet and cut a deep cross into the dough.

Bake for 15-20 minutes until it looks golden brown.

Your kitchen will be warm, your mind calm and soothed and your body rested.
Seeded soda bread
Time for a generous slice of your Seeded Soda Bread and a cup of tea.
The joy of thick woolly socks



Toffeeapple said...

How did the bread taste? I haven't made any for a long time.

::cupcakesandbiscuits:: said...


::cupcakesandbiscuits:: said...


::cupcakesandbiscuits:: said...


Mrs B said...

no cake yet, but cinnamon rolls are on their way this week?? want one??!

colour of socks??!

::cupcakesandbiscuits:: said...

Can I just move in Mrs B? xx

Mrs B said...

...I think it would be best! ;-)

Homebird said...

I want to live in Baby Jake's windmill - I think maybe your littlies are too old for that....

Never though of cauliflower cheese soup, sounds right up my street. Great info on the bread, I will seek some out at weekend.

Sam x

Saphy said...

looks amazing. well done

LissyLou said...

yummy post!!!

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