Monday, October 16, 2006

World Bread Day

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.

burghal bread

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.

seeded

Piadina - a tradition northern Italian unleavened bread that's cooked on the grill.

Piadina

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.

farinata

Farinata
[Makes 1]

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.

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10 comments:

  1. hi i stumbled upon your blog. lovely food pics u have here, you take very good photos! im a foodie myself too and its great to know likeminded ppl :) take care!

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  2. Beautiful breads Haalo, I hope to have a go at each of them. Yum!

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  3. You and Tschoerda both had the same idea and both posted great photos. I've just got my new Nikon with macro lens and hope to start posting photos this good shortly.
    Cheers, Trig

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  4. I love your food ideas and photos... Your bread makes me so hungry... :P

    And thanks for the advice on how to where the fresh cream. I did pay a visit to Prahran market and got some last weekend.

    WP

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  5. Thanks Evan for those lovely comments. You have a gorgeous blog full of great food and wonderful photos.

    Thanks Bron - a big yum goes to that baguette you made! It's perfect.

    Hi Trig - people really got into Bread Day, Zorra has over a hundred entries! Excellent choice in the Nikon - I'll keep an eye out for your photos.

    Thanks WP - happy to help with the cream.

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  6. Each one looks wonderfull! Firanata fascinated me, I will bake it soon!

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  7. Haalo
    You have a wonderful Bread collection here,the pictures are great too. thank you ;)

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  8. Thanks Dilek - hope you enjoy the farinata

    Thank you Chanit!

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  9. Oh my!!! Can I come over to your house? I can't decide which bread looks more appetizing. They all look fabulous. I can almost smell them. Great job!

    -Elizabeth

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  10. Thanks Elizabeth - you can come over anytime, I'll make sure there's something baking.

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