FINE DINING RECIPES STARTERS

Recipe for Dinner

Oat and Rye Cob loaf

MAKES 1 LOAF

225 g/8 oz/1/2 cup plain (all-purpose) flour Pinch of salt

1.5 ml/1/2 tsp baking powder

5 ml/1 tsp poppy seeds

100 g/4 oz/1/2 cup butter or margarine

1 egg, beaten

A little milk

Sift the flour, salt and baking powder together. Stir in the poppy seeds. Rub in the butter or margarine. Mix with the egg and enough milk to form a firm dough. Knead gently on a lightly floured surface. Pat out to about 2 cm/:,A in thick. Cut into rounds using a 5 cm/2 in cutter. Place on a baking sheet and bake in a preheated oven at 220°C/425°F/gas mark 7 for 10 minutes. With a clean cloth (to protect your hands), carefully pull the rounds apart, lay torn sides up on the baking sheet and continue baking for a further 10 minutes until golden and crispy. Cool on a wire rack and store in an airtight tin for up to 10 days.

225 g/8 oz/1/2 cup strong plain (bread) flour 100 g/4 oz/1/2 cup rye flour 100 g/4 oz/1/2 cup fine oatmeal 5 ml/1 tsp salt 20 ml/4 tsp olive oil 10 ml/2 tsp easy-blend dried yeast 10 ml/2 tsp black treacle (molasses) 300 ml/1/2 pt/1/2 cups hand-hot water 10 ml/2 tsp plain yoghurt or milk 10 ml/2 tsp rolled oats (optional)

Mix the flours, oatmeal and salt together in a bowl. Stir in the oil and yeast. Blend the treacle with the water and add to the bowl. Mix to form a soft but not sticky dough. Knead gently on a lightly floured surface until smooth and elastic. Place in an oiled plastic bag and leave in a warm place for about 45 minutes until almost doubled in bulk. Reknead and shape into a ball. Place on a greased baking sheet. Brush with yoghurt or milk and sprinkle on the rolled oats, if using. Leave in a warm place for about 30 minutes until almost doubled in bulk again. Bake in a preheated oven at 230°C/ 450°F/gas mark 8 for 1bout 25 minutes until a deep golden brown and the base sounds hollow when tapped. Cool on a wire rack.

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