Nutty bread

Nutty Bread

I can’t resist good bread. If we have some at home I stuff myself to death until it’s all gone. Good bread is not that easy to make and especially to find, at least here in the UK. The national bread here is the white bread used for toasts and sandwiches, the industrial an highly chemical one, that stays soft and airy for weeks. I remember I called it “fake bread” when I was living in Italy. Luckily, we have found a couple of very good bakeries here in Oxford, which have become a usual stop during our grocery shopping.

Anyway, Michele is always tempted to try out some new bread recipes and his last experiment was this bread with nuts and fruits, which turned out to be perfect with cheese or prosciutto. The idea of this recipe comes from a food magazine that I bought in Australia, but we have modified it to make it quicker and similar to soda bread. In fact, to make this bread no proofing and rising times are needed, once the ingredients have been mixed the dough is ready to be baked.

NUTTY BREAD

For 2 medium loafs:

160 g bulghur
450 g plain flour
160 g wholemeal flour
2 tablespoon of honey
150 g mix nuts
150 g dried raisins
1 table spoon of mixed spice (cinnamon, ginger, cloves)
2 tsp baking powder
2 tsp baking soda
600 ml butternut milk (or yogurt)
a pinch of salt 

Preheat the oven to 190°C. Cook the bulghur in a pan with 250 ml of water. Cover and leave it to soak. In a large bowl combine the flours with baking power, baking soda and a large pinch of salt and the spices. 

Grease two medium baking tins with some butter. Add the bulghur to the flours, mix and then mix in the butter milk. Finally add the nuts and raisins, mix and place the dough in the baking tins.
Place in the oven and bake for 15 minutes, reduce heat to 160°C and bake for a further 30 minutes.

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This entry was posted in Bread, Fruit (Frutta), Vegetarian and tagged , , . Bookmark the permalink.

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