Рецепт Recipe For Granary Bread
The only brand of granary flour I have been able to find is from Hovis. This British company was started in 1886 by Richard ‘Stoney’ Smith, a miller from Macclesfield Cheshire. The wheat is malted and this adds the most amazing flavour to the bread once baked. Anyone visiting from the UK is more than welcome to bring me a kilogram of this flour as a gift. I made several loaves of this granary bread to enjoy with my homemade jam.
Granary Bread With Strawberry And Lavender Jam
I have been flattened by the heat. Normally I am quite used to the fact that February is heat wave month. But this year, someone got it very wrong and our heat wave started in December. I have coped quite well in my opinion, walking in the morning before it is too hot, and going about my gym routine at a slow but steady pace in the afternoons. I have spent a lot of time cooling off in the pool and my swimming costume has become the most worn item in my wardrobe. But on Monday it was just too much. By 8am I was hot and bothered. I turned the fan on next to my desk and wet my dress! This is the first summer I have worn a dress in years but anything more than that is just too stifling. At noon I succumbed to the heat and started making plans to leave the office. Our delivery truck arrived shortly after lunch and as soon as I had done my work I went home. It was humid and I felt wiped out by the heat. I wallowed in the water, searching out the cool spots and eventually when Dave got home we sat in the water having our evening tipple. What do you do to cool down in summer?
- Recipe For Granary Bread ALL RIGHTS RESERVED: an original recipe from Lavender and Lime
- 175g fed sourdough starter 350g granary flour, plus extra for dusting 12g salt 40mls olive oil 110mls tepid water
Place all of the ingredients into a bowl Mix by hand until a dough forms Turn out onto a lightly floured surface Knead for 10 minutes Place into a bowl and cover Place the bowl into the fridge overnight Remove the bowl from the fridge and leave the dough to prove until doubled in size Turn out onto a lightly floured surface and gently knock back Roll into a thick sausage shape Spray a loaf tin and place the dough in the tin, seam side down Cover and leave to prove until doubled in size Preheat the oven to 180° Celsius Bake for 40 minutes Turn out onto a wire rack Leave to cool completely before cutting 3.5.3208
Granary Bread
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.