himalayan salt (or sea salt, or kosher salt)
1. In a large bowl mix in the flours, sprinkle the salt more towards the edges. Form a well in the middle. Make sure salt is not sprinkled in this well.
2. In a cup/mug mix the yeast with the sugar and pour 100 ml lukewarm water. Mix well until both sugar and yeast dissolve. You could leave it in the cup or pour it in the well formed in the flour. I recommend the latter as leaving it in the cup requires that you keep an eye on it as it will overflow so, best is to pour it in and set aside for around 20 minutes.
3. Once the yeast has become all a big bubble start kneading the bread. Pour the remainder of the water and the buttermilk and the crushed linseed. Mix very well and knead until the dough no longer sticks to your hand. This will probably take 4-5 min or so.
4. Gradually add the olive oil while still kneading. Feel free with punching, slapping, stretching, whatever you feel like doing with it but as I said the low gloutenous flours do not require that much working but maybe half the time (5-6min instead of 10-12 min what would be needed for a higher gluten flour).
5. When finished, smooth the surface into a big ball and cover.
6. Allow to prove for as many hours as you fancy. I normally leave it between 4-8 hrs.
7. When finished with proving just put into the baking tray.
8. Allow to prove again for an extra hour or so and then place in the oven. Bake at 190 C for 40-50 min.
9. When ready, turn oven off and allow a good 20-30 min to cool.
10. Take out of the oven and cover with a towel for another 20-30 minutes outside the oven. Then, take out from baking tray and serve slightly warm or cold with anything you like, whether that is sweet or savoury. Simply divine! P.S. break it if you want to eat it pretty warm and only cut when it has completely cooled.
freshly ground black pepper, to taste. I did a bit of catering on Saturday for a group of friends*, and this smoked salmon and cream cheese paté/spread on crispy ryebread buttons was one of the dishes I brought along
strain and reserve cider. Stir in onions, celery, salt and cloves. Add prunes and parsley to bowl. With mortar and pestle or mini-chopper, purée together oil, garlic, savory, salt and pepper until paste
Baking a pull apart bread had been on my wish list for a long time now and got a perfect chance when I joined a group of bloggers avid on taking up baking breads every month and this pull apart rolls were chosen to be baked for the first month
I thought it was time consuming (it kind of is) and elaborate (not really). I didn't bread it that time (it was still good) but the breading is so complimentary to the Marinara sauce (which was one of the best I've ever had
Vendors threaded the hole shaped bread onto sticks and sold them on the street. Although we are now moving on to other exciting things such as gateaux, torten and cakes, and artisan chocolate production, there is something so natural about baking - from the fact you have to do a lot of the work by hand, to the continually amazing way that yeast works
In a bowl mix a ground flax seed, Parmesan, salt, coconut sugar and baking powder. I am just going to call it a fitness bread, because it is full of protein (if it bothers you that a recipe contains so many eggs, then this bread will not be for you) and good fats