Just before I came away for the annual pilgrimage to France I visited a nutritionist (more of that later) who advised me that a great start to the healing of my gut, would be the eradication of all grain......! I hear her words, I hear them every day I am here in the land of the most delicious, moreish, historical bread the world has ever had the joy to tear apart, lash with unsalted butter, smother with Bucheron, and devour. I will suffer for my foolishness, but what delicious suffering it will be.
But, when I arrive back in the land of my mothers pride, I shall set about to take my nutritionists advice, and leave such recklessness behind. No grain, no carb. But I do love a sandwich, and I want to have that bread in my hands. I need to mop up my fried egg, I want something, anything on toast. I recently stumbled upon a recipe from a now defunct website, that I have toyed around with and I have to say, it's looking and tasting pretty good, and whilst it's not from Atelier de Julia or from the fabulous Boseley Patch in Henley on Thames, it does the job.
So here it is,
You will need:
50 g hazelnuts
50 g almond
50 g Psyllium seed husks (I use Lepicol, from my local health food shop)
200 g flaxseed
50 g Sesame seeds
2 teaspoons baking powder
1.5 tablespoons bread spices (see below for recipe)
Add to this mixture :
50 g melted butter (preferably organic, unsalted grass-fed)
1 cup (250ml) of sour cream,
250 g cottage cheese and 6 eggs (medium organic, free-range)
(Bread spice ingredients for a 1 kg loaf of bread)
2½ tsp of caraway seeds
2 tsp of fennel
1 tsp of anise
½ tsp of coriander seedsYou can also experiment with allspice, fenugreek, celery seeds and cardamom – you could just use any one of these ingredients for your bread.
Set oven to 175 fan assisted, 180 otherwise.
Mix all of these ingredients together. I use my normal food processor.
Pulse this until combined and quite a sticky dough.
Transfer it to a rectangular bread/cake tin lined with baking paper, (I use a silicone one which needs no lining or greasing)
Bake for 75 mins. Check with a skewer to see if the inside is still a little sticky. If so, turn off the oven, leave the bread inside and time for around 10 mins.
Once done place on cooling rack, resist.....
You can slice this bread very thinly, making it ideal for sandwiches.
Enjoy..... you have bread!