Thursday, April 4, 2013
GIVE US THIS DAY OUR DAILY ...
This is a recipe that just has to be shared - easy, delicious, healthy and nutritious, you can't ask for much more than that. This is my "everyday" bread recipe, and has evolved over time (a commodity I have less and less of! - good job it takes so little of it to throw together). The recipe is totally adaptable - and can be made with just four ingredients, but it is so easy to play with that you rarely go for the unadulterated version.
The revelation for me was that self raising flour (wholewheat and white) makes a great bread - with no faffing about with yeast or even bicarbonate of soda (added benefit is that sunflower seeds don't go that alarming shade of green).
Another benefit is that you can use up old milk - you know that carton in the fridge that you don't dare use in your coffee. I have used fresh milk, sour milk, goats milk, soya milk and even almond milk - all to great effect.
Then come the additions - I usually throw in a handful of seeds (linseeds, sun flower seeds, pumpkin seeds) and a handful or two of oats (must be the cheapest super food around). I regularly replace the sugar with some treacle, and it is delicious when I replace some of the milk with a tub of hazelnut yogurt. The choices are many and all yours -:
250g self raising wholemeal flour
200g plain self raising flour
2 tsp sugar
400ml milk (approx)
Preheat oven to 180 C
Mix the dry ingredients together and then add enough milk to make a very slightly sloppy mixture - think porridge like.
Spoon into a prepared loaf tin and bake for about 80 minutes.
It's ready when you tap the bottom and get a hollow sound.