Post by chas on Aug 23, 2017 7:43:55 GMT
Saw that Nadiya from the Bakeoff make this on the telly a couple of nights ago, tried it in the oven after a chop-roasting last night - so, a low-ish fire... you only need residual heat of 200 or so:
500g flour, 50/50 wholemeal and strong white
1 teaspoon salt
1 teaspoon bicarb
1 teaspoon each of cumin, mustard, fenugreek,nigella and fennel seeds
400ml of "buttermilk" made by adding 4 tablespoons of lemon juice to milk.
Add all the dry ingredients in a large bowl to mix thouroughly, then add most of the buttermilk mix with a spoon, then squidge with a hand. If a bit dry, add some more buttermilk.
Tip onto a floured surface, work lightly and quick (the acid in the lemonjuice is working on that single teaspoon of bicarb) to fashion a ball, get it on the peel and cut down with a knife into four quarters still hanging together.
Into the oven for 30 mins (the conventional oven time at 200c) check by pulling apart at a cut - if a bit doughy (mine was) put back for another 10 or so.
It rises in the oven and is really tasty. Mine's going to be used with cheese and maybe onion chutney, hers was with a dhal.
I'm guessing without the seeds a really easy 'storecupboard' way of producing a loaf with no hanging about for proving, 45 mins from kitchen to table.
Chas
500g flour, 50/50 wholemeal and strong white
1 teaspoon salt
1 teaspoon bicarb
1 teaspoon each of cumin, mustard, fenugreek,nigella and fennel seeds
400ml of "buttermilk" made by adding 4 tablespoons of lemon juice to milk.
Add all the dry ingredients in a large bowl to mix thouroughly, then add most of the buttermilk mix with a spoon, then squidge with a hand. If a bit dry, add some more buttermilk.
Tip onto a floured surface, work lightly and quick (the acid in the lemonjuice is working on that single teaspoon of bicarb) to fashion a ball, get it on the peel and cut down with a knife into four quarters still hanging together.
Into the oven for 30 mins (the conventional oven time at 200c) check by pulling apart at a cut - if a bit doughy (mine was) put back for another 10 or so.
It rises in the oven and is really tasty. Mine's going to be used with cheese and maybe onion chutney, hers was with a dhal.
I'm guessing without the seeds a really easy 'storecupboard' way of producing a loaf with no hanging about for proving, 45 mins from kitchen to table.
Chas
