Vegetarian Recipes

A lunchtime trip to Holland and Barrett for sundry dried fruits and seeds meant there were now things to put in things for extra flavour/texture/goodness – I believe the term is ‘value added’. And so to my value added loaf. Not merely a humble malthouse loaf but one now boasting bonus tasties such as pumpkin seeds and pine nuts.

Preparation time: 15 minutes (plus 1 and a half hours for rising)
Cooking time: 35 minutes
Skill level: Medium

Ingredients

• malthouse flour – 200g
• plain white flour – 275g
• butter – 2tbsp
• brown sugar – 1tbsp
• salt – 1tsp
• mixed seeds – pumpkin/sunflower/pine nuts – 9tbsp
• fast action dried yeast – 1 1/4tsp
• warm water – 300ml

Mix the two flours together in a large bowl. Add butter and rub into the flour until it resembles breadcrumbs. Stir in the sugar, salt, yeast and seeds and add enough water to make a soft dough.

Knead the dough on a floured surface for about 5 minutes to achieve a smooth and elastic consistency. Return to the bowl and cover loosely with clingfilm. Leave in a warm place to rise for about an hour or until doubled in size, which could well be longer in winter. It is vital that it does double.

Once it has reached its new large state, tip it onto the lightly floured surface and knead again for another 5 minutes. Then put it in a greased loaf tin.

Cover once more with the oiled clingfilm and leave to rise for 30 minutes or until the dough reaches the top of the tin.

Remove the clingfilm and stick in a pre-heated oven – 200C/gas mark 6 – for 30 to 35 minutes. Should it start to overbrown during cooking, cover with foil.

Take it out of the oven. Put it on a wire rack to cool. Admire. Eat.

Verdict: Toasted with butter? Yes please. The basis for a cheese salad sandwich for lunch? Indeed, absolutely.

Drink: Tea/Coffee/Water

Entertainment: Anything in the range of checking emails first thing at work; playing on the internet at lunchtime; relaxing at home with the radio and a cup of tea.