Time to do a Delia - this recipe is from Delia Smith's How to Cook Book One. A book that according to accounts, lifted egg consumption in England by 10%!
I generally trust Delia - there's something solid and reliable about her recipes and techniques and if you're a novice in the kitchen you really couldn't go past her How to Cook series. Now, I only wish she wouldn't put crème fraîche in everything - even risotto!
This is a really quick bread to make, full of seeds and oats and surprisingly, polenta. The end result is a flavoursome bread with a moorish crunchy crust. I've made some minor changes to the recipe but it's available at Delia Online in it's original form.
Polenta and Mixed Seed Bread
[Makes 1 loaf]
150 grams fine Polenta (cornmeal)
175 grams Spelt Flour (or strong white bread flour)
1 teaspoon salt
1 teaspoon bicarbonate of soda
25 grams pumpkin seeds
25 grams poppy seeds
25 grams rolled oats
25 grams rolled rice
1 teaspoon raw sugar
1 large egg
poppy seeds, extra for topping
Sift the flour, salt and bicarbonate of soda together into a bowl. Add in the polenta, pumpkin seeds, poppy seeds, rolled oats, rolled rice and raw sugar. Stir this well.
In a small bowl add the egg and buttermilk, whisk lightly to combine and then add this to the dry ingredients, stirring until the mixture has absorbed the liquids - it will look like a cake batter.
Pour this into a lightly oiled bread tin and sprinkle with extra poppy seeds - Delia uses a 450 gram tin and that will give you a small but high loaf. I used a long (30cm/12 inch) bread tin for this recipe - you will need to make adjustments to cooking time if using a small tin.
Bake in a pre-heated 180°C/350°F oven for 40 minutes - or until the bread has browned and is cooked through when tested with a skewer.
Remove from the oven and turn out of the tin. Place it upside down onto a rack and return to the oven to crisp up the underside. This will take roughly 5-10 minutes.
Once done - let it cool on a wire rack.
It's a loaf of many textures - a mix of crunchy crust and a moist interior, thanks to the polenta - which also gives it a lovely golden tinge.
Tagged with Bread