Category Archives: Sesame seeds

Seeded Spelt Loaves

Since I went on the bread making workshop  I’ve been wanting to try out some breads using non-traditional flours.  I’ve had some Wholegrain Spelt Flour in the cupboard for a while now and was wondering what to bake with it.   Spelt is an ancient grain, a cousin to wheat although  it contains a broader range of nutrients and is high in vitamins A, B1, B2, B3, folic acid, E, manganese,  copper, and magnesium.   It also contains a wide range of minerals and is a good source of fibre .

I used this recipe from Dove’s Farm  except that I made 4 mini loaves, omitted the nuts and added a mix of sunflower, pumpkin, sesame and flaxseeds to the top as well as the dough.  Before adding the seeds on top I egg washed the dough to give a nice sheen.

Speltflour

 

The dough was a little harder to work with and didn’t rise with as much aplomb as my usual wheat-based flour doughs but nevertheless the resulting Spelt bread rose well enough and was delicious.

Spelt loaf ND

 

We’ve enjoyed these loaves with a numbers of toppings and fillings, from cheeses to honey and even my jam!  It was also delicious toasted the next morning.  Even the tiddler enjoyed a slice  or two, although I think she’s a little confused about why I would put seeds in her bread when we usually put them in the garden!   

I popped one of the loaves into the freezer, the great frozen abyss that is my old chest freezer, I cannot wait till I have an upright one with drawers!

If you want to try using non-traditional flours, Spelt is a great one to start with,  it has a lovely nutty flavour and with the addition of seeds a very healthy alternative to traditional wheat.

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The Artisan Bakehouse

On Saturday, myself and a group of friends visited The Artisan Bakehouse located between Steyning and Ashurst in West Sussex for a bread making workshop.  The Artisan Bakehouse is owned and run by Les and Louise, a lovely couple who were very welcoming with plenty of tea, coffee and delicious home made biscuits,  a great start to what turned out to be a brilliant day.

The Artisan Bakehouse is set in 5 acres of secluded gardens and woodland, a really beautiful setting, peaceful and calm.   There are also two 16th century holiday cottages available to let all year round for a perfect country break.

The Bakehouse itself houses a custom-made wood fired traditional bakers oven, that uses nothing more than fire wood, to create the perfect bake.  

First up on the bread making list was Foccacia laden with garlic, rosemary and black olives.   We then tackled a small baguette, M&S watch out, ours were pretty good!  Next was a Tear and Share Crown Bread to which we added sundried tomatoes and more black olives.  The same dough again then produced a Seeded loaf with my favourite combination of seeds, sunflower, pumpkin, golden and brown flaxseeds and sesame seeds, a nutritionally power packed bread!  We didn’t get time for the Soda Bread, but as I’ve made it many times it was no matter and we all got a chance for a chat over tea and lunch so the day was not rushed and extremely enjoyable.

Bakes1 Collage

Bakes2 Collage 

Bakes3 Collage

The Artisan Bakehouse also hold a range of other workshops, including children’s baking and pizza making parties.  I will definitely be taking Miss ND next year (she’s a touch young at 3) I would love a mummy and me type afternoon of baking and sampling our bakes.

Lunch Tea Collage 

A break for lunch with home-made bacon quiche with plenty of salads and coleslaw plus a good selection of drinks and a lovely surprise was afternoon tea with a gorgeous selection of home-made cakes, whilst we waited for our final breads to bake, I couldn’t manage much by that point but Louise very kindly let me take home a brownie and meringue for Mr ND who was looking after Miss ND for the day.  They were very well received!

I can highly recommend The Artisan Bakehouse, warm and friendly, beautiful surroundings and superb tuition, I feel way more confident about baking a wider selection of breads now with all the tips Les passed on to us.

 A lot of kneading later and 32 breads made between us, 8 exhausted but happy ladies went away laden with bread and windfall damsons, see what I made with them here!  

 

 

Sweet Potato Quinoa Hummus

I do like hummus, a lot.  It is so very easy to make and you can adjust the consistency and ingredients to your own tastes.  I usually make a basic hummus then split the portions into 2 or 3 and have one for the toddler, a chilli hummus for myself and then whatever else is requested, they all get wolfed down.

Adding cooked Quinoa to hummus makes it even healthier, see the health notes on my Quinoa post here.  Plus the anti-oxidant rich sweet potatoes give it extra taste and valuable nutrients making it a fabulous snack for all the family. 

Hummus is made from chickpeas, tahini, garlic, lemon juice and olive oil. 

Chickpeas are nutritionally valuable pulses and a great source of protein, they have many health enhancing nutrients and are a good source of isoflavones, vitamin E and iron.

Tahini, made from ground sesame seeds, is also a nutritional powerhouse, a high quality protein and a great source of calcium. 

Sweet Potato Quinoa Hummus

Ingredients:
1 medium sweet potato – around 100g of cooked product
400g Chickpeas, drained and rinsed
2 tablespoons Tahini
1 garlic clove, chopped
60g cooked Quinoa
juice of ½ lemon
2 tablespoons of Olive oil

Method:
Bake the sweet potato until soft and tender.  Scoop out the cooked sweet potato into a food processor, add the chickpeas, tahini and garlic and whiz it all up until smooth(ish).  Scrape down the sides of the food processor if necessary.

Add the cooked Quinoa, lemon juice and olive oil and whiz up again until smooth.  If you need to adjust the consistency add a little water at the end.
Add a sprinkle of Paprika and a dash of olive oil to finish.  Serve with breadsticks (toddler favourite), vegetable sticks and my favourite, toasted Warburtons Soft Seeded Thins.

Delicious, soft and smooth!



Nutritional Info:

Chickpeas: Vitamins B1, B2, B3, B5, B6, E, Beta-carotene, Biotin, Folic Acid, Calcium, Copper, Iodine, Iron, Magnesium, Manganese, Molybdenum, Phosphorus, Potassium, Selenium, Zinc, Fibre.

Tahini – sesame seeds:  Vitamins B1, B2, B3, B5, B6, E, Beta-carotene, Calcium, Copper, Iodine, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc, Fibre, Omega 6 and 9.

Super Seeded Bread

I recently purchased Lee Holmes fabulous book Supercharged Food, I’ve tagged all the recipes I want to try, the Super Seeded Bread is first on the list.  I’m not a huge bread eater but was looking for something different and this bread is gluten-free, dairy-free, packed with healthy seeds and uses stevia and coconut milk.  Stevia is a new ingredient for me, it is a natural herbal sweetener that’s more than 200 times sweeter than sugar, with no calories and no carbohydrates, which is used as an alternative to sugar.  I put a tiny bit on my tongue to taste and it really is very sweet so a little goes a very long way! 
The only adaption I have made to the recipe is to use olive oil instead of grapeseed oil.  For my seed mix I used pumpkin, sunflower, sesame and linseeds.


Super Seeded Breadmakes 1 loaf

Pre-heat your oven to 175C/160C fan – Grease and flour a 20×9 cm (8 x 3½”) loaf tin.

Ingredients

350g gluten-free self-raising flour

1¼ cups mixed seeds

¼ tsp sea salt
¼ tsp Pure Via stevia
4 organic eggs

1 tsp apple cider vinegar
3 tblspn olive oil
3 tblspn coconut milk
125ml water
extra sunflower seeds for topping
Method
Combine the flour, mixed seeds, salt and stevia in a large bowl.
In a separate bowl, beat the eggs with an electric mixer for about 2 minutes until pale and fluffy.  Stir in the vinegar, olive oil, coconut milk and water.  Pour the mixture into the dry ingredients and mix well.
Spoon the mixture into the prepared tin, then smooth the surface with the back of a tablespoon.  Scatter extra seeds over the top.

Bake for about 40 minutes or until a cocktail stick inserted into the centre comes out clean.  Turn out onto a wire rack to cool.
The bread will keep well for a day or two at room temperature, then keep in the fridge.  It can also be wrapped tightly and frozen for up to 6 weeks!

I ♥ this bread


Recipe printed with kind permission from Lee Holmes, author, Supercharged