I also want to take this opportunity to show off some bread I made recently. I can't claim that it is anything to do with home-grown harvests, but my reasoning is that people who appreciate home-grown veg will probably also appreciate home-made bread! This loaf is made from a recipe in Paul Hollywood's book "Bread":
The flour used in this bread is a mix of Rye (40%), Spelt (40%) and White (20%). The Rye gives the bread a pleasant slightly sour taste, and the Spelt is distinctly nutty. The White is there just to lighten the texture.
The recipe calls for a "sponge" to be made the day before - in effect a short-term Sourdough. Yeast and water is added to some of the flour and left to ferment overnight, and it becomes soft and bubbly. It certainly works, because this bread was a winner in every respect - extremely tasty, with a good texture. I was pleased with the balance between crust and crumb too, which I think is a sign of good kneading technique.
Paul Hollywood is not my favorite person in terms of personality, but he certainly writes good bread recipes!
I'm linking my post today to Harvest Monday, hosted by Dave at Our Happy Acres.
