organic recipes Archives - Greenwich Pantry Blog
15 Apr

Loving Food at Greenwich Pantry got us marching into the kitchen

Cooking with Greenwich Pantry

Foodies loving food at Greenwich Pantry is nothing new and there’s a lot to love about food, but if you want to make more of an impression take a leap of faith with our cooking classes. Our enthusiastic team will have you marching into the kitchen with an inspiring collection of food and cookery classes.

“….if you want to make more of an impression take a leap of faith with our cooking classes.”

The last few months had us loving lots of different food. For starters there was February and Valentine’s Day and for some of you lovers who wanted to make more of an impression than a box of cheap chocolates and corny ‘2 can dine for’ deal ever could, some of you in the first flushes of flirtation with food came to us for a sushi class and we made Sushi followers of you; expert lovers of good ingredients whom we’re sure are now skipping if not leaping into more awesome adventures in eating since taking the Sushi Class; finding out your Sushi Type and ‘Finding the Foodie in You’.

Then there was Mother’s Day and competitions but wait; before then, Pancake Day, that flipping crazy (good) day, which featured some of the best pancakes seen careering through Greenwich Market during the Shrove Tuesday Pancake Race and with just enough time to get a freshly flipped short stack down, it was National Pizza Day. Yay. And you certainly went about ‘proving’ that when food is homemade using delicious ingredients that are wholewheat, heritage wholemeal and made with a whole-lot of love; food can be a lot of fun, much more tasty, nutritious and way less expensive than when it’s pre-prepared! But all that seems light years away! Who kneads readymade, when a baking class is just round the corner eh?

‘there’s no need to monkey around when it comes to cooking,’

If you’re still stalling, rather than leaping for joy at the thought of cooking, uninspired on what to dine on, or somewhat bored with chocolate eggs and egg hunts then get with the program and join one of Greenwich Pantry’s new classes to get you up-skilled in the kitchen. There’ll be no need to monkey around when it comes to cooking.

Perhaps you’ve been inspired and want to get better at making authentic dishes with Asian flavours? Why not step up to the plate and join our weekly cookery classes, or if you’re after something a bit more special then you could learn to make stunning food and be the envy of your office when you take proper grown up packed lunches to work. Your co-staff will be salivating around you and you’ll be the talk of the town. Everyone’ll want an invite to your table with the cooking confidence you’ll gain on the International Cuisine Cookery Class.

Knowing how to dine doesn’t need to be daunting when you’re well prepared with a stacked pantry of the essentials, so take a leap of faith and ‘Find The Foodie in You’.

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28 Feb

You can be as foodie as you feel

Cooking with Greenwich Pantry

 

You can be as foodie as you feel

Are you a cooking catastrophe who hasn’t reached any of the gastronomic gourmet goals you set for yourself in 2017  if so, don’t give yourself a hard time.

Don’t hold back, let the cooking continue

Banish those can’t do thoughts and this spring,  don’t let anything hold you back from getting your cooking hero badge from friends and family! At Greenwich Pantry, we say, ‘yes you can’ and instead of being told you can’t, we here at Greenwich Pantry are all about helping you so you can!

Cooking and eating healthy is double liberation.   Forget the biscuits and breakfast skipping, take outs and kfcs, maybe,  you’re just in need of a more diverse diet?  Whatever it is, please, try not to tell yourself off. We’re here to help and get you on your tracks, saying ‘yay yay’ not saying nay.

The key is, rewarding yourself for good behaviour and not acknowledging your bad habits. It only leads to guilty vibes and puts you on the path to resorting back to short term rewards.

Break the bad habits, one recipe at a time..

So breaking bad habits; how? Essentially, what you need is to replace the old habits with new and exciting ones. Take new challenges.

For starters, come on an exciting taste tour with us and find the foodie in you.

Banish dreary thoughts with these 5 simple steps and join us at Greenwich Pantry to make new habits a positive part of your life.

  1. Buff up on baking. Try a Bake it Cake it experience with someone you love, or come to a class and make new friends.
  2. Expand your repertoire! Perhaps come in secret while you learn to make scintillating Sushi to surprise  your guests at your next soiree.
  3. Swot up on how to create sumptuous savouries or simply learn how to maximise your nutritional intake and and eat clean.
  4. Do it with confidence. Our monthly cookery club is where you’ll experience the joy of learning a variety of eclectic homemade food techniques, ranging from French through to Asian cooking, taking you into 2016 with a new and exciting world of culinary delights you can replicate easily at home.
  5. Join in! Don’t do it alone. The art to Finding the Foodie in You is something to
     enjoy with others. We’ve oodles of cooking events this spring!
Finally, celebrate your successes! Share it with friends. Primp up your paltry pantry and fill it with exiting and nutritious delights and show everyone what great new yummy things you’re discovering  with us on Instagram.

So there you go! The best way of banishing a bad habit is to put your energy into another one make a habit out of trying all of the delicious things that you make – practice makes perfect..

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30 Sep

The Harvest Moon shining on a Harvest Festival

We’re apparently experiencing an Indian Summer right now where fruits and berries have fattend from the prolonged end of summer rains and glorious recent sun shine ripens spoils ready to be picked.

Don’t talk to me about spoiled!

In my attempt to make an organic effort for #OrganicSeptember, I avoided fertilisers on my then plump, homegrown ripening pomodoros on the patio. However due to the deluges in August, my poor toms got tainted by blight.

With all of the ruby recipes I’d planned I had a green tomato crop not even fit for pickling, but I had in my store cupboard something that gets me out of a pickle every time; my hero ingredient: What on Earth Organic Tinned Chopped Tomatoes. Although it’s not as satisfactory nor sexy to boast about something from a tin as it is using fresh plucked of the vine produce, I can rest assured that I am feeding my friends and family with only the freshest and finest I can from a can.

So if you’re gardening attempts aren’t all you’d hoped for, at least you can trust that Greenwich Pantry ingredients ensure your food is as consciously canned as if it were your own crop.

What did you try this Organic September?  Although it’s just a month of encouragement to ‘Go Organic’, you really don’t need me to go on about the benefits of traceable food that contains higher levels of nutrients and is naturally preserved at packing point without the use of additives. It’s really the long term choice that’ll benefit your health that outweighs a month of marketing. So if you didn’t go organic last month, don’t worry you can always start today. It’s never too late to give your digestive system and our eco system the care that it deserves.

Did you see that beautiful rouge Harvest Moon a few nights ago?

It couldn’t have come at a better time when we traditionally celebrate harvest and share our spoils, so cleverly coinciding, we ran some cooking skills sharing workshops. Did you see the delicious things that the latest cohort of Cook Eat Party made? I heard the Frangipane tarts you enthusiastic students made, didn’t last.

Cooking Class with Alice

Cooking Class with Alice

As the mornings take longer to grow out of night, give yourself something to get up for! Instead of gimmicky sweet cereals go for something to boost your immunity and energy levels whilst giving your tired tongue a touch of luxury to to taste.

Speaking of cereals; a certain breakfast spot on Brick Lane has had a lot of attention recently, but hey it’s a destination, a Disnification on dehydrated wheat. However you feel, we promise that all of Greenwich Pantry’s breakie bundles are totally gimmick free.

Whatever your stance on the recent protests on the gentrification of the East End, there is a very real urgency for many people in need. So to share this season, please donate generously to your local food bank spots when you can to really get into spirit of harvest festival. Greenwich Foobank supports local people in emergency crises.

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19 Jul

Weekend Baking Bundles; store cupboard savvy ingredients for bundles of fun.

Aren’t the weekends bundles of fun? Why not use the long light days to rise early and bake your own bread and cakes to go out and picnic with them in the sunshine with freshly fluffy loaves and springy soft cakes.

To get you started with some ideas we’ve put together two ‘Weekend Baking Bundles’.

There’s the  Savoury Baker’s Dozen which contains a trio of things to feel triumphant for when you next bake breads; artisan flour with dipping oils and spread for £13*

Start the day with a wholesome wholewheat loaf using Gilchester’s Organic Spelt Flour.

Once baked, try resisting the temptation of ripping a piece of fresh warm bread open letting the steam escape to dip it into a nutty flavoursome Olive Oil and there’s nothing tastier than Santiago’s Chilean Limited Edition exotic premium oil that really just tastes of the finest olives and is equally delicious with a hearty Red wine from a neighbouring Chilean vineyard.

Unfortunately fresh bread goes stale much quicker than processed store bought loaves, so there’s even more excuse to polish it off sooner. Don’t resist ploughing through the bread bin, slice some doorsteps off  for a hefty sarnie, cut a chunk off a crumbly creamy tangy cheddar and top it off with We Love ManFoods chunky Piccalilli.

Man Foods Piccalilli, Santiago Limited Edition Olive Oil, Gilchesters' Wholemeal Organic Spelt.

Savoury Baker’s Dozen Weekend Baking Bundle

If sweet treats are more your thing then there’s also the sweeter version: The Weekend Treat Baking Bundle, £20* containing store cupboard baking essentials; artisan flours for light cakes and loaves, along with marmalade and spreads too.

No baker or pastry chef should be without the best Vanilla Extract and Uncle Roy’s is one of the most fragrant and pure extracts and with this, a little lasts and goes a long way.

Sweet things need not leave you a sickly taste in the mouth, especially when you use SugaVida. SugaVida is made from 100% pure, unrefined nectar from the Palmyra (Borassus flabellifer) tree.  It’s great for diabetics, vegan and vegetarian diets as it contains high levels of Vitamin B12, too.

If you’re dreaming of a Greek Island getaway this summer, then why not plan it over breakfast after you’ve splatted lashings of Mr and Mrs Greek’s Mandarin Marmalade over your morning loaf. Mmm! It’s yummy. From the sunny climes of the deli-Chios Island.

Another star store cupboard ingredient is from Gilchester’s, their Double Milled Semolina grains will ensure you never need fret over gravelly polenta cake again as Semolina makes for a smoother, lighter cake.

Now, this never fails to impress come rain or shine, it’s another delicacy by Uncle Roy’s; Passionfruit Curd! Simply summer in a Jar! If you don’t want to spoon it over ice-cream, it makes for an exotic topping for scones or you could try making this with the Semolina grain, my failsafe flavoursome cake recipe:

Passionate about Lemons? Say ‘Niente’ to Polenta-Cake.
Ingredients for the Cake:

225 g butter

225 g Tradecraft Fair Trade Organic Raw Sugar

3 medium eggs, beaten

250 g Plain Yoghurt

250 g Gilchester’s Double Milled Semolina grains

1.5 tsp baking powder

Zest of a lemon

Ingredients for the Syrup:

175g Uncle Roy’s; Passionfruit Curd!

3 small or 2 big lemons, juice & zest

100ml water


Directions

Preheat oven: 170°C, 325°F, Gas 3

1.Line a 23cm (9″) circular spring band cake tin with non-stick baking paper.

2.In a separate large bowl whisk the butter and sugar together until they are soft and creamy.

3.Beat in the eggs, whip in the yogurt (don’t worry if it looks a bit curdled), gradually stir in the semolina grains and sprinkle in the baking powder evenly. Beat it all in well until the mixture and I repeat, has evenly come together.

4.Pour the batter into the lined cake tin and bake for about 80 minutes. Check it at 1 hour, then at about 7 minutes intervals after the allotted time. When the cake is done the surface should be golden biscuity brown and firm, but give a bit of spring back. Insert a bamboo skewer. If it comes out clean it’s done.

5.Leave in tin. Let it cool.

6. While the cake is baking, make the syrup. Put the Passionfruit Curd into a saucepan along with the juice of the 3 lemons and the water. Bring the liquid to boil and simmer until the mixture has a thicker syrupy texture. Stir in the lemon zest, then be cool and cool it.

7.Spoon the syrup over the cooled cake while it is still in the tin, and then allow the cake to really cool completely.

8.The cooked grains will have swelled with the syrup. Remove from the tin and slice.  Serve with a blob of Greek yoghurt or vanilla ice cream.

Oh Yeah!

*Psst, prices shown do not include delivery, but if you’re a local and want to collect or have shopped with us before then use code GPCUSTOMER at the checkout for free delivery.

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29 May

Dive in that tin for Biscuit Day!

As if you needed another excuse?!

Crumbly, crunchy, soft and fruity, gooey perhaps, crispy, buttery, covered in chocolate, sandwiched with jam; even the mighty gluten free or wholesome vegan biscuit can’t atone for the feeling of sin when scoffing a stack of golden rounds after pots and pots of tea.

Hey, today though, it’s not naughty, you can let yourself off.

Yes you can reach for that biscuit tin! It’s ok if you had a cookie with coffee, a rich tea at morning-tea, a cracker with lunch and short affair with shortbread in the afternoon. What ever your fancy, you can very well ‘take the biscuit’ today.

I usually try to be ‘good’. I usually start a packet of biscuits a week or two prior, carefully unravelling the rolled wrapper, to only take the first few from the top to return them to the dark cupboard for when needed again.  However it’s always the same. On my desperate return for a biscuit, there’s always a softened stale pile? Why? Oh Why, if it’s not stale biscuits, it’s a half-biscuit drowning tea disaster. Peter Kay knows what I mean. “Quick! Mum! Get a spoon, my b-i-s-c-u-i-t, he plays in slow motion. I think we’ve all been there, Peter.

Other than loosing your bicky overboard in a hot beverage, another reason for biscuit disappointment is that apparently, the sugar in biscuits is absorbent and biscuits are generally high in sugar. So it’s the sugar content’s fault it’s absorbing moisture from the atmosphere. So when biscuits are left out, or stored in un-airtight containers their sugar content mops ups the moisture in the air and hence why biscuits, high in sugar (who knew) go disappointingly soft.

Now, there’s no way on Earth that having biscuits like these are going to last past going stale.

Traditional Torta de Aciete Handmade(!) biscuits are lightly spiced with flecks of anise for a surprisingly different sophisticated twist on a biscuit, made with deliciously fruity Spanish Olive oil and the Almond variety is delicate and not at all over sweet, too.

Going Against The Grain, but totally satisfying my cravings, there are these utterly scrumptious Gluten Free, Organic chocolate chip cookies, they’ve kept all of the nasties out of their recipes to enable them to cram toasted hazelnuts and generous chocolate chips in the mix. Against The Grain’s berry delicious cookies are also a bit special; again gluten free they’re sweetened with apple juice to avoid the need of adding refined sugars; sweet cranberries and tart raspberries do all the flavouring to leave your taste buds singing. I’m sure these fine treats will leave not-so-much of a crumb trail, let alone being left to soften. The only thing that will soften is my sides, should I find myself unable to resist polishing off more biscuits than usual today.

 

against-the-grain-organic-berry-delicious-cookies-278-ptorta-de-aceite-traditional-842-p

 

torta-de-aceite-almond-841-p

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15 Jan

Create Comforting and Colourful food in your Kitchens on Cold Days.

souper dooper

souper dooper

On one particularly foggy day this week, despite unpredictable weather warnings, my impatience to be outside escaping central heating and hiking off mince pies, beat my need to be in-front of my laptop or in the kitchen.

I went out into crisp chilly weather perfect for walking in.

Although the scene was bleak, it was beautiful and still showed me surprising arrays of colour.

It was dry, with the sky a pavement grey. The bleak horizon met the brown, frosty and enjoyably squelchy mud, but in the park I was rewarded with the sight of new life among the skeletons of yellowing fallen leaves.
There, precious bright green beginnings of the heads of daffodils and crocuses peeked timidly through.

If skies were never grey I’d not appreciate the sunshine and it has to be cold and wet to soak deep roots for a scorching summer, I tell myself.

Hooray for these buds heralding the arrival of spring, I count down the days, like a kid counting down Christmas. Whenever there’s a mere momentary break in the rain I pull on my wellies and get out in whatever blustery drizzle the skies offer, with hope that the sun continues to burn through the gloomy mist.

At this time of year, what I do love as much as being outside is thawing out in a steamy kitchen with an oven hot and whirring, pots and pans on incandescent flames of a hob or a discreet bubbling of a slow cooker humbly taking it’s sweet time to warm up the kitchen.

Much like the winters scene I found this week, my cooking in this dull cold season, is predominantly sludgy and earthy coloured. However It’s important for both the constitution and the curator of food in you, that it’s flecked with handfuls of fresh flavouring.

So keep colour an important part of putting together dishes at this time of year:

Slowly simmer earthy brown stews and garnish with glut loads of zesty green herbs and veg.

Prepare plump and creamy oats overnight, or pale blankets of porridge with a blob of ruby jam or golden honey.

Feed fluffy swollen rice with flavour; pique paellas with proper paprika, rightfully enrich risottos or serve simply with rich ochre curries, even sprinkle it in super souper dooper soups.

Harvest season may be a mild-weather dream away but at GP gather yourself jewelled dashes of pomegranate, hibiscus, and rich thick pepper and tomato Ayvar to brighten up dull days and feed the furnace of your body to keep you warm happy and healthy in this newish new year.

Wishing you all wellness, good health and happiness.

x

 

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18 Dec

One week to go! Don’t Panic…Much.

I don’t think I’m alone when in any month before October, it irks me to see Christmas jumpers and selection boxes on shelves in shops. Then comes November. Yup Christmas is officially in full swing according to the shops and yet still I loudly tut.

You are either a “Yeah I’ve got loads of time” type, or you’re one of those very organised people who by now have things wrapped and hidden with food ordered and on it’s way and perhaps your zen-like state of christmas calm is due to the constant flow of mulled wine that’s been on offer… since September.

Now we’re just an exciting/alarming week away and being threatened with final delivery dates for ordering on-line. Well dears, don’t worry! Much. You’ve got until Saturday 20th December at 12:00 noon to order your Christmas Goodies from the Greenwich Pantry!

I am one of those “it’s too-early” Christmas cynics. Every time I’ve gotten within sniffing distance of a shopping mall or the dreaded West-End I’ve come out in a cold sweat. Turns out however it was the sniffles, I’d been brewing a fever and now I’m laid off with a lovely dose of the Christmas Lurgy and now in bed.

Fear not my festive friends. I have a laptop, wifi and I’m finally getting some peace, comfort and joy- in bed, well every cloud.. and I’m Christmas Shopping (yay) and planning our New Years Pop-Up Shop (watch this space).

So whether you’ve got this season under control and need to recharge or if you’re feeling the Yuletide Yikes here are some of my favourite things that have kept me healthy, warm and fuzzy inside.

Wonjo Natural Hibiscus Drinks

  • High in vitamins and full of antioxidants, the delicious hibiscus is helping me lick this lurgy. There are lots of varieties and I’m loving the Ginger Hibiscus, topped up with hot water to keep me hydrated. In the name of research I have however prior researched more ways to enjoy this drink in the form of Punch and non alcoholic Sangria : )

Uncle Roy’s Passion Fruit Curd 

  • Just because! See my review, it’s exciting exotic sharpness is perhaps the only thing keeping my failing fluey tastebuds awake.

Granny’s Secret Apple and Cinnamon Fruit Spread 

  • Natural and not too sweet this warming delicately spiced jar of loveliness is very versatile; a great desert cheat for a baked pastry filling, over ice-cream, spread on toast or simply warmed on its own as what my American pals call ‘pudding’. Very popular with my friends little ones.

Nourish Skin Balm

  • Seasonal stress, weather and heating cause havoc to skin. Treat yourself or a loved one to this precious golden star product. I’ve been massaging this myrrh and frankincense rich balm into my skin to mitigate damage, repair and hydrate. Ahem! WISE MEN!!! This is a great present idea!! HINT HINT!

And on that note my dears, I’ll let you get on with it!

Don’t forget you can shop online until Saturday 20th December at 12:00 noon for delivery of your goodies from the Greenwich Pantry before Christmas!

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01 Dec

Popping into the Pop-Up Shop for a treat

Thank you to everyone who came to visit the Greenwich Pantry pop-up shop having seen our tweets. It was great meeting you and I hope you’re enjoying yummy and rediscovered nostalgic treats. Isn’t it nice to treat yourself sometimes?

Greenwich Pantry proprietress Lara’s ethos is that we should be treatwise, but we should treat ourselves. Lara comes alive thinking of the world of possible nutritional enjoyment out there, what we can eat and how we can treat ourselves, daily. Yes, daily!

“Indeed it is possible to wisely treat ourselves everyday, it just means we need to spend money wisely and most importantly recognise the value of what we’re eating”.

Not just a pantry patron;  she’s  a truly well researched curator of foods, a busy working mum who proudly possesses a high integrity for food and is a promoter of produce where she can vouch for the provenience of items sold and their ingredients. She even knows her product providers personally. In fact she’s pretty much pally with all of her suppliers. Praising them, there’s nothing she doesn’t love on the stockroom shelves. Having tried a few things, I couldn’t agree more. My mouth still waters at the thought of trying Uncle Roy’s Passionfruit Curd.

Now, we’re in advent, it’s the run up to a busy festive time. If you’re anything like me, you’ve probably spent all year balancing work, family and your social calendars; where it’s hard to keep up with fashion, or even the house. (Maybe the kids wont let you keep the house tidy?) Whatever your lifestyle, Greenwich Pantry can allow you to feel like the kitchen is a place where you can find solace again.

“The kitchen is a place where we can surround ourselves with beautiful things, even perhaps where we can have order where we can’t necessarily have it in the rest of the house”.

Greenwich Pantry’s  packets aren’t just pretty containers, they contain inherently good things; ethically sourced, which is why Lara is so proud of all of the products.

“Finding value in our food is important: There is its nutritional value, then there’s value of it having pride of place in our cupboards. It’s about treating yourself with the time to prepare. We are all capable of running our lives; jobs and homes. So treating yourself is simply about organising  yourself and what you’re going to eat, it’s just about running your life and body, being decisive about what you want to eat.

So Lara, I agree, aspirational eating is liberating, it’s not just about having pleasing pretty packets.

“How we present ourselves with clothes, how we chose to appear is liberating. Like clothing, I think choices of food can allow you to liberate yourself. Believe in bold choices, experiment with change, make that break from your usual brand, say I’m not going to spend my money on my regular brand of … I’m going to try something that is better quality, beautiful and try enjoying a little bit of luxury through the medium of good food.”

Once again it was great to meet you, those of you who popped in to the Pop-Up shop. The good news is that Greenwich Pantry will be back @57arts for the Christmas Market next week on Saturday 6th December where you can really stock up on Christmas Treats.

Uncle Roy's Wonderful (and it is) Passionfruit Curd

Uncle Roy’s Wonderful (and it is) Passionfruit Curd

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17 Nov

Beat Stress, Bake Bread!

Apparently today is ‘National Bread Making Day’.

Ok, if you’re the type to roll your eyes at the likes of silly days such as National Only Eat Tomatoes Day/ Have Burgers for Breakfast Day or my personal favourite happening on the 15th July, a long wait away until Summertime next year (*sighs*): Piña Colada Day. Or the countless number of other marketed ‘Food Days’, then FYI- today is also National Take a Hike Day and if you think these ideas (yes most from across the pond) are silly, then ok, I will.

However, why not counter your daily stresses and take out your frustrations on some flour?

I find that there’s nothing more balancing, zen inducing and stress relieving than baking bread.

I must admit, I haven’t always been a huge success at baking. On a previous attempt, trying to be virtuous and both fibre and flavour conscious, I tried to use a complete spelt mix and must admit I completely stupendously #bakefail failed. The loaf sounded hollow when I came to give it that satisfying final tap, but the cooled lump fooled me, proving it was nothing but an inedible weapon.

Still nothing ventured, nothing gained and having experimented more, I can share with you this recipe that after few experiments, produced a beautiful light and malty loaf. (If you like less of a rich malty flavour and doughy texture, you could omit the Rye flour and use 125g more Wholemeal Spelt Flour together with 125g more of the Farmhouse Brown Strong Wheat Flour.

Today I came home to my beau, the bonny bearded expert baker in my household, having spent the afternoon flexing his muscles teasing the glorious gluten out of some Gilchesters Organics flours and he baked this gorgeous loaf with this yummy recipe.

Dry Ingredients

  1. 250g 100% Wholemeal Spelt Flour
  2. 350g Farmhouse Brown Strong wheat flour
  3. 250g Rye Flour

Wet Ingredients

  1. 14g yeast (2 packets of the quick to mix store cupboard kind)
  2. a blob of natural yogurt

Method

1. (If you have an airing cupboard or a proving cupboard, skip this step) Turn the oven on to the lowest setting, about 30 degrees, it should only be a comfortable warm temperature. Place a saucer of boiling water in the bottom of the oven to add a touch of moisture to the atmosphere.

2. Mix the flours in a big mixing bowl, if you have a dough mat, pour the flour out in a heap in the centre of it, or of course on to a hygienically cleansed dry work surface

3. Separately liven up the yeast in a jug with about 225ml of warm water

4. Create a well in the flour adding the liquid little by little, then add a blob of the natural yogurt.

5. Get kneading! Think of your to do lists, that person that nudged you on the tube and didn’t appologise, that car that drove past you splashing you with an arc of muddy rain. Go on, let it out. Release that tension! It’s hard work so make sure to do some neck stretches every so often, circle your head from shoulder to shoulder. Then keep on cathartically kneading for about 15 minutes. The dough should be tacky so that it sticks to your fingers, but no so much you cannot knead it. You’re aiming to hydrate the flour just enough to release the chewy glutens. As you work the dough, the idea is that the grains will absorb the moisture and part from your fingers.

6. Lightly flour the bread tin before carefully thwacking the conquered dough into it’s bed to prove in a moist oven for about an hour and a half to 2 hours, this particular loaf, didn’t double but almost triple in size. Some bakers knead after the prove, but this one was simply scored across the top and put into a hot oven on 180 degrees (ours is a fan oven, so set to 200 degrees if using an electric/gas oven) for about an hour, until it’s golden brown.

A springy doorstep slice, a wall of wheat and spelt ready to be slathered in butter.

A springy doorstep slice, a wall of wheat and spelt ready to be slathered in butter.

The result was a house heavenly perfumed with the cozy anticipation of sliced bread with Jam, slices to be lightly toasted, buttered and dunked into comforting hearty warming soups or hunks just ripped right off to be gobbled with cheese and pickles. This enormous endorphin releasing loaf should last, so long as I don’t keep picking at it.

For other great recipes have a look at Gilchesters recipe pages

Try having a go at baking yourselves and tell us all about it at the Greenwich Pantry pop-up shop on Saturday 29th November!

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