Breads

Army Bread

Ingredients

  • 1 lb Spelt flour
  • 1 tsp Salt
  • 3 tbs Olive oil
  • 15 g Fresh yeast
  • 400 ml Warm water (35-40C)
  • 1 tbs Honey

Method

  • Place the flour in large mixing bowl.
  • Blend the yeast and honey into half the water and roughly mix into the flour
  • Dissolve the salt in the remaining warm water and add to the flour. Also add the oil.
  • Mix the soft dough vigorously for four minutes using a wooden spoon.
  • Grease a large baking tray and dust with flour. Turn out the dough in one piece onto the baking tray and dust with flour.
  • Leave to rise in a warm place for 20-30 minutes until the dough has risen to about twice its size.
  • Cook in an oven pre-heated to 180C, 370F for 35 minutes. A fully cooked loaf will sound hollow underneath.
  • Cool loaf on a wire rack.

Cheese Bread

Ingredients

  • 1 tsp honey
  • 250ml warm water
  • 1½ tsp dried yeast
  • 400g white spelt flour
  • 1 tsp sea salt
  • 60 ml olive oil
  • 60g hard goat cheese, grated

Method

  • Dissolve honey in warm water and add yeast. Stir and leave in warm place until it is frothy.
  •  Sift flour and salt together and add yeast mixture, oil and cheese.
  •  Knead until supple.
  •  Divide into two balls, knead lightly. Then place on baking sheets and leave to rise in a warm place.
  •   Bake in a pre-heated oven at 200oC/400o F/gas mark 6 for 25 mins. When cooked the bread will sound hollow when tapped on the bottom.

 

Savoury Lagana (Fried Pasta)

Not strictly bread but used to scoop food from bowl to mouth - the forerunner to modern pasts)

 Ingredients

  • 3oz wholemeal flour
  • ½ tbsp olive oil
  • 1 fl oz red wine
  • 1 fl oz milk
  • ½ tsp crushed peppercorns

 Method

  • Crush the peppercorns in a mortarium
  •  Combine all the ingredients in a mixing bowl and knead to a smooth dough.
  •  Roll out thinly on a floured board and cut into strips.
  •  Fry in hot oil until crisp and brown. Use to scoop dips and casseroles.