Tag: bread

Bread Pudding

225g (8oz) Stale Bread
110g (4oz) Currants, Raisins or Sultanas
50g (2oz) Brown Sugar
50g (2oz) Butter
½ tsp Mixed Spice
1 Egg
Milk

Pre-heat oven to 170°C: 325°F: Gas 3
Break bread into small pieces; soak in cold water at least 1 hour
Strain and squeeze out as dry as possible.
Place into a basin and mash with a fork.
Add the dried fruit, sugar, mixed peel and mixed spice, mixing well.
Add the egg and enough milk to enable the mixture to drop easily from a spoon.
Place into a greased baking tin.
Bake for about an hour or until slightly firm to the touch.
When done turn out on to a hot dish.
Turn out dredge with sugar and serve hot with custard, or allow to cool.

Wheaten Bread

Wheaten bread is a brown soda bread- This is an Irish recipe, and tastes fantastic. Mary showed me how to make it- she passes the recipe onto anyone who wants it- so I’m doing the same. You need to find a course wholemeal flour. I’ve not seen it in England or Scotland, so when in Ireland, stock up!

3/4lb wholemeal flour(coarse)
1/4lb plain white flour
1tsp salt
1tsp bicarb soda
Handful of pinhead oatmeal (for topping)
Sm handful brown sugar
small pot of Buttermilk

Mix to wet sticky dough, lightly kneed, and slap onto a baking tray
Hot oven to 450f for 30-45min

I love this stuff with a bit of butter, and fresh sliced tomatoes! mmmm.

(recipe 2)
Wheaten bread #2
4 cups brown bread flour
2 cups sr white
1/2 pt butter milk + water
1 tsp salt
1 tsp soda
180c for 1hr

Spelt Rolls

Not made these, but I saw the recipe, and thought it was worth a pop. Let me know how it is. 

1kg wholemeal spelt flour, plus extra for dusting

10g powdered dried yeast 

20g fine salt

600ml warm water

A little sunflower oil



 

Combine the flour, yeast and salt in a large mixing bowl. Add the water and, with one hand, mix to a rough dough. Adjust the consistency if you need to, with a little more flour or water, to make a soft, easily kneadable, sticky dough. Turn the dough out onto a lightly floured work surface and clean your hands. 


Knead until the dough is smooth, stretchy and no longer sticky – about 10 minutes. Shape the dough into a tight round. Oil the surface of the dough, put it in the wiped-out mixing bowl, cover the bowl with cling film and leave to ferment and rise until doubled in size, which should take about an hour. 


Pre-heat the oven to 250C/500F/Gas Mark 9, or as high as it will go. Deflate the dough by tipping it onto the work surface and pressing all over with your hands. 


Divide the dough into 12 equal pieces. Shape into tight rounds, coat with flour and press flat with the palm of your hand to about 5cm high. Lay them on a lightly-oiled baking tray, so they are just touching each other. Leave to prove for about 30 minutes, or until nearly doubled in size. 


Put the tray in the oven, and close the door as quick as you can. Bake for about 15 minutes, until well browned, then transfer to a wire rack to cool.