And now for something completely different… A Bread Recipe!

The following is a recipe for wholemeal bread that I came up with myself after getting far too fustrated with hard to follow recipes that involved way too much work. I hope you enjoy it!

 

Paddy’s Patented Tomato and Olive Brown Bread

A
500ml Buttermilk
2 or 3 teaspoons black molasses (it is quite gloopy, so whatever sticks to a teaspoon = 1)
Chopped Semi Sundried Tomatoes
Chopped Black Olives (Remove any stones!)
Mix all these together and leave stand so it will infuse. The molasses will have to be stirred in well to mix with the buttermilk. (when I am adding molasses, I hold the spoon above the buttermilk and let it run off – it will come off pretty slowly and if you do it this way and add thin lines of it to the buttermilk it will combine easier…)
 
B
500g Wholemeal Flour
2g ground Maldon Sea salt
10g baking soda
1.5g Whole Pepper (Grind with pestle and mortar before adding) (Optional)
1.5g Mustard Seeds (add to pepper in pestle above)(Optional)
Mix all these together well.
 
A+B+Oven=Bread
Preheat Oven to 180 degrees Celsius
Mix A + B
Butter Baking Tray well
Put stuff in tray
(If any tomatoes or olives are sticking out the top push them into the mix as otherwise they will be black and crispy after you cook it!)
Put tray in oven
Cook for 40 – 55 minutes
I often remove from baking tray and leave back in oven for last 5/10 minutes to get a nice crusty crust.
Leave stand for 5 minutes or so before cutting…if you can wait that long. I normally get impatient.
 
 Ideally you then have some goats cheese and a load of butter on a piece to test it. I often have to ‘test’ several times, just in case the 2nd or 3rd piece are not as nice. This hasn’t happened yet but you can never be too careful.
 
 
TM, Copyright 2010 PaddyMorris etc.etc.