Making a bread that requires no yeast or kneading has got to be the definition of simple! The texture is more cake like as a result and best eaten with some salted butter (not used to make sandwiches). If you are warming it through, do so in the oven rather than in the toaster, as it is quite crumbly. Once baked, it will keep in an airtight container for 1 week or in the freezer for up to 1 month—thaw before slicing and toasting. Yotam Ottolenghi Simple Makes: 1 loaf, 10 slices
Prep time: 15 min Cook time: 1 hr 20 min Ingredients 50g rolled oats 20g thyme leaves, finely chopped 50g pumpkin seeds 2 teaspoons caraway seeds 2 teaspoons nigella seeds 100g all-purpose flour 100g plus 2 tablespoons whole wheat flour 2 teaspoons baking powder ¼ teaspoon baking soda 1 pinch salt 200 g beetroot, peeled and finely grated 2 eggs 80ml sunflower oil, plus 1 tablespoon extra for greasing 80g sour cream 1 tablespoon honey 20g parmesan 120g young and creamy goat cheese, roughly broken into 3/4-inch/2cm pieces Method 1. Preheat the oven to 400°F. Grease an 8 x 4-inch/20 x 10cm loaf pan and line with parchment paper. 2. Mix the oats, thyme, pumpkin, caraway, and nigella seeds in a small bowl. Put both flours into a separate bowl with the baking powder, baking soda, and 3/4 teaspoon of salt. Whisk to combine and aerate, then add the grated beet and all but 1 tablespoon of the oat and seed mix. Do not stir the mixture; just set it aside. 3. In a separate bowl, whisk the eggs, oil, sour cream, honey, and Parmesan. Pour over the flour and beet mixture, then, using a spatula, mix to combine. Add the goat cheese and carefully fold through, trying not to break the pieces as you go. 4. Spread the mixture evenly into the prepared loaf pan and sprinkle with the remaining 1 tablespoon of the oat and seed mix. Bake for 40 minutes, then cover tightly with foil and bake for another 40 minutes. A skewer inserted into the middle will not come out completely clean, but it should not be too wet. Remove from the oven and let stand for 5 minutes, then turn out onto a wire rack and invert the bread so it is resting seed side up. The exterior will be quite crisp and dark. Cool for at least 20 minutes before slicing.
Manuel Franco
9/28/2023 08:09:47 pm
I just want to say Thank You to everyone who supported me through the years. My name is Manuel Franco, New Berlin, Wisconsin. My story of how I won the Powerball lottery of $768.4M is a bit of a tale. I have been playing Powerball tickets for 6 years now since I turned 18. I bought my first ticket on my 18 birthday. I was feeling very lucky that day because I had contacted Dr. Odunga Michael to help me with the winning Powerball numbers. I really had that great great feeling that I looked at the camera wanting to wink at it. I only did a tiny part of it and trusted him. He gave me the numbers after I played a couple other tickets along with it for $10. I checked my ticket after the winnings came online and saw the numbers were correct including the Power play. I screamed for about 10 minutes because it felt like a dream. I had won $768.4M. You can check my winning testimony with the lottery officials just with my name search. Thank you Dr Odunga. Well, his email is [email protected] and you can also call or Whats-app him at +2348167159012 so you guys can contact him Comments are closed.
|
Get in Touch
01453 873811
Free DownloadGain access to our free Ultimate Motivation Guide and sign-up to our newsletter!
Archives
August 2024
Categories |
Opening Hours6:30AM - 8:30PM Monday - Friday
7:00am - 2:00 PM Saturday CLOSED Sunday |
How To Find UsUnit 1, Frogmarsh Mill, South Woodchester,
Stroud GL5 5ET, United Kingdom Phone: 01453 873811 Email: [email protected] |
CompanyPersonal Trainer Website Design by
My Personal Trainer Website |