December 9, 2014 by Smock Alley
Based on an excellent bread recipe by the ever so lovely Darina Allen, this is a perfect bread for those that can’t bake. Fool proof, delicious, and ever so slightly special. We serve it with our soups and people go crazy for it. Literally. There have been incidents.
A couple of luxury ingredients really add oomph, feel free to add sunflower oil instead of truffle oil, honey instead of agave and regular salt instead of smoked. Omit the herbs if you desire. It’ll be old school delish either way.
400g wholemeal flour
75g plain white flour
1 teaspoon of smoked salt
1 level teaspoon bicarbonate of soda (aka bread soda or baking soda)
1 tablespoon of truffle oil
1 teaspoon of agave syrup
425ml of butter milk
1 teaspoon of chopped rosemary
Combine all the dry ingredients in a large bowl, give them a light mix.
Combine all the wet ingredients in another, again giving a light mix.
Pour all the wet into the dry and give a good mix. The end result should be quite wet. Pop the bread mix into a bread tin, ensuring the tin has been well greased with butter or oil.
Make a 1 inch groove on the top of the bread, traditionally called blessing the bread, actually helps to rise it evenly. I’m sure there is a more scientific description but I ain’t no Sciencetist.
Tin goes into the oven, at 200 celsius for about 45-50 mins.
When it comes out, rest it on a wire rack for 10 mins, wrapped in a tea towel will help the crust get crusty.
Gorgeous with good quality butter, soup or used as the base for an open sandwich.