Well, lots of people seemed to read my last post [on online porn] but very few commented … I suppose it was a bit of shock, after all that nature and beauty and introspection.
Well, it’s a respite post, this time.
And I’m thinking, how about a recipe?
Yes, a recipe.
This kind of bread:
I’ve occasionally toyed with bread making, over the years, in a dilettante-ish way.
I first made bread at school in domestic science lessons (those were the days, learning why not just how) with real yeast – awed by the magic that happens when you cream it with a soupçon of sugar. But I have never, ever recaptured that springy, delicious, yeasty, crusty – mmmmmm – bread.
And I like wholemeal, granary – that kind of bread – now.
A few Sundays ago, the prof saw a recipe – tore it out of the Observer (yes, a real paper newspaper). It was for bread made with buttermilk.
Sounded good – in fact, I was eagerly awaiting his first attempt.
But, the man has a demanding day job so… the recipe sat. And sat.
Then, one cold day last week, at lunchtime, I thought – I’ll make that.
A bread with no yeast, that takes just a few minutes – no, really – to weigh and mix. Doesn’t need kneading (ha). For 25 minutes it bakes in a lidded pan in the oven and after ten minutes spent resting it’s ready to be scoffed with anything you choose – or nothing at all.
Delicious bread ready to eat within – let’s say – 45 minutes, max?
It is DELICIOUS and SO EASY!
I had to share it.
I am not a big fan of its creator, Nigel Slater. To me he’s one of those cooks who’s a bit style (writing) over substance (food that actually feeds human beings on a normal basis). But he does have three recipes I love. One of them is this, so without further ado.
No, hang on – a little further ado.
I used pumpkin seeds, not hemp and ground flax not whole golden linseeds.
The tubs of buttermilk from my local supermarket are 300 ml so I topped it up with plain natural yoghurt.
Please, try it. It’s fab! I won’t be buying shop made very often from now on…
And yes, I’ve taken the lazy way out. To spare my still-complaining wrist.
Here you go: