It's finally here - World Bread Day!
Zorra from Kochtopf is hosting a wonderful event to celebrate World Bread Day and as a reminder, the intention was to either bake or showcase your favourite bread.
In the last few weeks to get into the swing of things I went baking mad and produced the following breads:
Burghal Bread - a wonderfully moist wholemeal bread due to the inclusion of soaked burghal, the crust a visual delight in it's coating of sesame seeds.
Seeded Orange Soda Bread - traditional soda bread gets a twist. The rise is a product of a reaction between baking soda and buttermilk - orange rind and a combination of poppy, sesame and pumpkin seeds give it a tangy crunch.
Piadina - a tradition northern Italian unleavened bread that's cooked on the grill.
Finally, for World Bread Day itself I've gone back to the beginning to make one of the oldest types of breads. A traditional recipe from Liguria, it uses at it's most basic version, chickpea flour, salt and water. This version I've added a spike of flavour in the form of finely chopped fresh rosemary.
100 grams chickpea flour
1 cup warm water
pinch of salt
1 teaspoon finely chopped fresh rosemary
2 teaspoons olive oil
Sift the flour and salt into a bowl, add the water and rosemary and whisk until combined.
Set this aside for an hour.
Pour the extra virgin olive oil into a non-stick baking dish (20cm/8inch), spread it well before adding the rested mixture. The oil helps to enrich the bread.
Cook in a preheated 200°C/400°F oven until golden and crisp on the top.
Turn out onto a board - the underside will be firm but moist. Flip it over onto a wire rack to cool for a few minutes before returning it to a serving plate.
Slice and eat while still hot.
Tagged with World Bread Day