Last night I decided that I wanted my home to smell of freshly baked bread. I made brown whole wheat bread and not only did my house smell great, but I also have some healthy bread in my cupboard.
500g brown bread flower
about 300 ml warm water
1/2 teaspoon salt
1 teaspoon instant yeast
1 tablespoon oil
2 tablespoons barley/poppy sees/sesame seeds
Mix the dry ingredients together and then add water until the dough has a craggy consistency. Add the oil and knead the dough until smooth. Cover the dough and leave to rise for an hour in a draught free area. Preheat the oven to 180 degrees. Once the dough has expanded to about twice its size, shape the dough, and place in a loaf tin. Firmly place the seeds of your choice on the bread and allow to rest for a further 25 minutes in a warm place.
Bake for 30- 40 minutes.
Beetroot Chips
During the week, I had an awesome version of burger and chips using a soya patty and betroot chips.
3 medium beetroots
2 teaspoons olive oil
salt
Pre-heat your oven to 180 degrees. Slice the betroot as thin as possible and coat in olive oil. Add salt to tase. Place on a baking tray and bake for about 10 minutes and turn over to bake for another 10 minutes. Be warned that they burn easily so keep a close eye on the chips. The betroot chips tasted wonderful but I didn't slice it as thin as I would have like to achieve a very crispy texture. I am now convinced that I need a mandoline slicer. Any combination of winter vegetables can be used. I will try butternut and carrots next.
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