We had a great night in Donnybrook Fair last night. We made a selection of delicious and simple recipes to introduce some healthy alternatives, great snacks and salads and some not-so-naughty treats too!
The class got up and got their hands dirty too, making some fragrant fish ‘en papilotte’ with fennel, green beans and spring onions. After working up a nice appetite we all tasted the fruits of our labour which seemed to go down pretty well!
Just to give you at home a flavour, we thought we would share with you one of the popular recipes from last night. This is an extremely easy bread recipe that takes less than ten minutes to put together. A great tip from Heather Leeson is to make the dry mixture up in advance, in a large quantity. This will store nicely in a cool dark place and then all you need to do to make fresh bread is add liquid, stir and bake! What could be easier than that?!
For this simple bread, you can use a variety of flours. Here we use a lovely wholegrain rye mixed with spelt flour for a high fibre wholegrain bread. We add some oats for extra texture and fibre, and handfuls of seeds but you can add whatever you like such as chopped walnuts or milled flaxseeds.
Enjoy!
Spelt and rye soda bread
Preparation time 5 minutes, baking time 50 minutes
Ingredients:
2 cups rye flour
1 ½ cups wholegrain spelt flour
1 cup oat flakes
Large pinch sea salt
1 tsp. bread soda
Handful seeds
420 – 450ml buttermilk
Directions:
• Preheat oven to 200C, grease a bread tin
• Place all dry ingredients together in a large bowl and mix.
• Pour in milk and mix well. Then pour mix into bread tin, scatter seeds or oats on top and bake for 50 minutes
You can replace the butter milk with ordinary milk or dairy free alternatives. If you do, add ½ tbsp. lemon juice too
