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.
- 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
- 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.
- Put in a greased tin and bake for 25 minutes at 180 Celsius degrees (in the middle of the oven).
- When it becomes golden, take out of the tin and let it cool completely.
- 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.
- 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.
Source: jamie oliver