Ingredients: (all home grown) - tomatoes, parsley, oregano, garlic, darwin's lettuce, purslane, giant red mustard, plus some home cured bacon and home made cheddar. Pastry biscuits were home made (even the pastry!- thanks Nigella!!), and the brambleberries and raspberries were from our first pick of the season.
I also made a loaf of "Jonna bread" - so named because the recipe came from my friend's Danish mother - for sandwiches.
- 2 cups water
- 2 packets (7g each) of dry yeast
- 2 tbsp oil
- 2 tbsp brown sugar
- 1 tsp salt
- 200g wholemeal flour
- 300g plain flour
Pour the mix into a full size bread loaf tin - or 2 smaller tins if using cake loaf pans. Let it stand for at least 10 mins - or until the dough has risen well (ie to the top of the tin). While this is happening you can preheat the oven to 200c.
Bake for 30-35 minutes. Note that this bread won't necessarily sound hollow like more 'traditional' breads when it's cooked, so it's better to go by colour (nice golden brown).