>> Thursday, November 5, 2009
I can't believe it's November already! Next month I will be going HOME to Australia and you don't understand how big a smile that brings to my face just at the thought of it.
It is SO cold here in Kathmandu at the moment I just can't get over it. But it the views of the mountains are absolutely MAGNIFICENT! So I guess I have to choose between warmth and the mountains...well today I choose warmth before my toes covered in tights decide to fall off!
This month I plan to do lots of baking to warm up a heater-less house. First up on my baking list is homemade bread that I will add some olives and sun dried tomatoes to.
Here is the Rachel Allen (my new baking mentor!) recipe below if you want to have a go to:
Brown Soda Bread
225g (8oz) wholemeal flour
225g (8oz) plain flour
1 tsp salt
1 tsp bicarbonate of soda
50g (2oz) mixed seeds, such as sesame, pumpkin or sunflower, or golden linseeds (optional)
25g (1oz) butter (optional)
375-400ml (13-14fl oz) Buttermilk
You will need a 25cm (10in) diameter tart tin, 3cm (1¼in) deep
1. Preheat the oven to 220°C (425°F), Gas mark 7.
2. Sift together the flours, salt and bicarbonate of soda in a large bowl and mix with the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the centre.
3. In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. The dough should be quite soft, but not too sticky.
4. Turn onto a floured work surface, and gently bring it together into a round about 4cm (1½in) deep. Cut a deep cross on top
5. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base. Allow to cool on a wire rack.