Oh WOW! That’s all I’m going to say, well apart from, you have to try this. I am always looking for something different and this little recipe came from Kitchen Aid . Usually, I follow a recipe then on my second attempt change it up a little and experiment, but not on this one, it simply is delicious. Especially with some vintage cheddar…Mmmmmm.
450g plain flour
50g Rye flour – I used wholemeal
1 tsp bicarbonate of soda
1 tsp salt
45g melted salted butter
1 tbsp treacle
200g walnut pieces
Pre heat oven to 180 deg. I used the convection bake setting.
Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, walnut pieces plus enough of the buttermilk to make a loose sticky dough.
Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Shape it into a large ball with a taut top. Place the dough on a floured baking tray and flatten it a bit. Using a knife, score the bread
Dust with flour then bake in the oven for 40 minutes, or until the bread is golden brown and has risen.
Remove from oven and allow to cool on a wire rack. Serve with some lovely cheddar or simply butter.
This week we have had nearly 2 foot of snow fall, so not able to get out for a couple of days, there was no other option than to make some bread as we had just about ran out of food in the house. I have to say this was my best for a while, flavour and structure was perfect.
Makes 2 small (250g) loaves
250g Strong White Flour
250g Strong Wholemeal Flour
1 packet 7g yeast
1 tsp caster sugar
1 tbsp honey
1 tbsp olive oil
1 tsp salt
300ml warm water (not boiling)
Sift flours into mixer bowl, add in the salt and sugar to one side and the yeast to the other. Make a well in the middle.
Pour in the honey and oil and gently start to bring together. (If using a mixer, use the dough hook and mix on level 2)
Gently add in the warm water, little at a time until you get a smooth dough.
If you having a rising setting on your oven, select and prove for 2 hours. Alternatively, place a damp tea towel over bowl and leave in a warm place to prove or until double in size.
Punch down the dough a couple of times, empty onto a floured surface and shape into you bread. I cut dough in half and made 2 small loaves, 1 round and 1 oblong. Trick is when shaping, make sure dough is tight, place hands facing up at the bottom of dough and bring together underneath.
Place onto a well floured tray or bread tin and prove for a further 1 hour.
Preheat your oven to 200 deg, place a tray with cold water on the top shelf (this prevents the crust for over crisping), then bake your bread on 1st or second level of oven for about 30 minutes or until the bottom sounds hollow.
Allow to cool. Serve with plenty butter……….ot whatever you like. Yummy!