Bread, in all its forms, keeps tapping me on the shoulder. It is getting to the point where I am feeling slightly addicted by it and feel as though I am on a quest just to find out as much as I can. This quest inadvertently continued in my kitchen today. The children were playing happily with play dough while I was playing with real dough!! It was a simple dinner on the menu tonight, pasta with home-made tomato sauce. Usually, I would serve it with my signature garlic bread but as time was running short I opted for a speedy bread instead. Earlier in the week I had found a recipe from a UK chef called Hugh Fernley-Whittingstall for ‘Speedy Rye Soda Bread’ so I thought it was time to give it a go. Speedy it certainly was. It took less than 5 minutes to make the dough, no kneading, just a mix, a shape and into a hot oven. Easy, peasy! 30 minutes later I had a delicious, fresh loaf ready to serve with my tomato pasta. This was the first time I had tasted rye bread and at first it was a very strong taste. It was deeply nutty partly due to the rye and partly because of the additional seeds added. After eating some more pasta followed by more bread and slowly the taste mellowed leaving a rich, sweet taste on the palette.
I would highly recommend you try it one day. Not only is it satisfying making the bread you will find the flavour unique. The health benefits are advantageous too as rye is low in gluten making it a great alternative for those struggling with gluten related health problems. Rye originates in Turkey and was extensively used during the Roman Empire to make rye bread.
20 each of sunflower, sesame and poppy seeds ( I didn’t have any poppy seeds)
20g golden or brown linseeds
250g light rye flour plus extra to dust
1 and half tsp bicarbonate of soda
100ml apple juice
2 tbsp clear honey
1 tbsp of rapeseed oil or sunflower oil
Pre-heat the oven 200 degrees, fan 180 degrees, gas 6 and line a baking sheet with baking paper
Combine the seeds and reserve 1 tsp for the topping at the end. Then mix the flour, bicarbonate of soda, seeds and half teaspoon of salt.
In a jug combine the apple juice, 100ml water, the honey and oil. Stir well until the honey dissolves.
Pour the wet into the dry and quickly combine. Flour you hands and turn the mix onto a floured surface. Shape the loaf and place on the baking sheet, sprinkle with the remaining seeds and a dusting of flour, slash across the loaf in a cross shape.
Place in the oven for 30 minutes until a nice deep brown colour.
Remove from the oven and leave to cool on a wire cooling rack.
Perfect served with a home-made soup (Leek & Potato Soup coming up over the weekend!!!), or maybe with a piece of Lancashire cheese or maybe with a heart Veggie chilli. You choose but one thing you have to promise is that you will have a go at making it.