Sunday, 9 September 2012

Heidi's easy little bread

It has been a busy weekend - craft, birthdays and Ikea.  Time is tight.  So here is an easy little bread recipe that I made a few weeks back  I haven't had much energy for bread baking lately.  This loaf was made on another busy weekend when we we needed bread. 

I let the bread rise a bit more than Heidi of 101 Cookbooks where I found the recipe.  It rose slightly and made a small dense craggy loaf.  We had a feast for dinner of bread spread with tofu cashew ricotta and accompanied by with leftover stew, and roasted vegetables. 

The next morning we were very pleased to have fresh bread for breakfast.  Delicious with a lick of promite and tofu cashew ricotta.

Previously on Green Gourmet Giraffe:
One year ago: CC Bookshops, pretzel buns, burgers and corn salad
Two years ago: PPN Tofu-Ricotta, Zucchini and Pumpkin Lasagne
Three years ago: Chocolate cookies and pizza
Four years ago: PPN: Soy bombs with two tomato sauces

Heidi's Easy Little Bread
adapted from 101 Cookbooks

1 1/4 cups lukewarm water
2 teaspoons active dry yeast (one packet)
1 tablespoon honey (or other sweetener)
1 cup white bread flour
1 cup wholemeal plain flour
1 cup rolled oats
1 1/2 teaspoons sea salt

Place water, yeast and honey in a medium mixing bowl.  Leave for 5-10 minutes until there is some bloom or froth or sign of yeast activity.  Add remaining ingredients and stir well. 

Grease a small loaf tin (I used my regular bread tin) and spoon in the dough.  It will still be sticky at this stage but hold together quite well. Cover with a teatowel and let rise for at least 30 minutes (I left mine 60 minutes).

Mine had only slightly risen - but it has also changed slightly in texture.

While the bread is rising, preheat oven to 180 C or 350 F.  Bake bread for 35-40 minutes or until the crust is golden brown and pulling away from the side.  Cool on a rack.  Can eat warm or room temperature. 


On the Stereo:
Bellavista Terrace: The Best of the Go Betweens 

16 comments:

  1. I love your blog this is awesome~!

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  2. The fact that you topped it with tofu ricotta and promite makes me feel better about how, back home, I ate cold tofu mashed with vegemite and nooch :P

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    1. thanks Hannah - tofu, vegemite and nooch has a certain appeal for sure!

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  3. It looks great - the perfect accompaniment to leftover stew - I never think to use bread to accompany stews. I love the pic of it smeared with promite and tofu cashew ricotta - it's made me crave marmite now. Not quite the same, but close I think.

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    1. Thanks Caroline - if I have home made bread I love it so much that I often will take it into account when planning dinner - sometimes it feel like the bread is the star and the veg the accompaniment

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  4. This looks scrumptious Johanna. I love a nice, thick rustic loaf :D We went somewhere on the weekend that I think you would really like, it was a vegan place :)

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    1. thanks Lorraine - rustic bread is great - and I would definitely be interested in a vegan cafe

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  5. You can't beat the satisfaction you get from making your own loaf. You know Heidi's stuff will always work too! You should send your photos to Heidi and give her some tips for hers now - she needs your props - promite and veggie honey ; )

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    1. Thanks Adam - love home made bread - and love looking at heidi's recipes but I find they are hit and miss in my kitchen - yes I don't know why she doesn't come to me for photographic advice :-)

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  6. I've been meaning to try Heidi's little bread! Definitely such a great thing to wake up to. :)

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    1. Thanks Joanne - I love breakfast when there is home made bread to eat

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  7. Your picture of promite is almost making me nostalgic for Australian food :) This bread looks wonderful and the combination of promite and tofu cashew ricotta is one I will have to try if and when I ever get myself organised to make that ricotta!

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    1. Thanks Kari - promite and the tofu cashew ricotta is a great spread for breakfast - hope you try the ricotta some time

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  8. I have to say, it does sound easy. . . if you're used to yeast breads, that is. ;-)

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    1. Thanks Ricki - if only there was a substitute for yeast!!!!

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