CRUNCHY BUNCH

The cold days have officially arrived (finally, all I need now is snow) and what I like to cook best in these cold days are thick, super rich, creamy soups that warm up every bone in the body. To make it a proper meal I usually fry up a handful of seeds, pieces of bread or couple of rashes of bacon and serve with the soup. Recently I stumbled upon this recipe, very interesting crispy bread which today I served with a rich pumpkin – carrot – lentil soup. “Explosion of taste” and “pieces of heaven” were comments inspiring enough for me to finally sit down and write this recipe for you guys.

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Ingredients:

  • 200 g spelt flour
  • 150 g wheat flour
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of baking powder
  • 100 g of dried cranberries
  • 100 g of walnuts
  • 100 g of pumpkin seeds
  • 300 ml of buttermilk
  • 1 egg
  • pinch of salt
  • 2 tablespoons of olive oil

Preparation:

  • Mix together the flours, soda, baking powder and salt. Add the cranberries, pumpkin seeds and roughly chopped walnuts.
  • Separately mix buttermilk with the egg and add to the dry mixture. Mix until you get a slightly sticky well combined mush.

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  • Put in a greased tin and bake for 25 minutes at 180 Celsius degrees (in the middle of the oven).

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  • When it becomes golden, take out of the tin and let it cool completely.

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  • Slice the bread into thin pieces and put on a grease proof paper.
  • Put back in the oven for 20 more minutes at 150 Celsius degrees.

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  • When done, take out and serve with a rich, creamy soup, a plate of cheese, or nibble them as they are with some jam on top.

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T 🙂

Source: jamie oliver

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