JHB West - July 2020

Sarah Graham’s seed bread
A lovely loaf that’s gluten-free and
Banting-friendly
You’ll need:
1 cup mixed seeds/ nuts; 1 cup
almond flour; 1 cup coconut flour; 2
cups water (start with 1½ cups and
add more as necessary); 3 Tblsps
psyllium husks (available at Clicks and
health stores); 1 tsp bicarb of soda; ½
cup coconut oil (warmed until liquid);
¼ cup natural yoghurt (or coconut
milk/ extra water); 2 tsp honey (or
alternative healthy natural sweetener);
½ tsp salt
Method:
Preheat oven to 180°C and grease and
line a small/medium-sized loaf tin.
Mix all ingredients together – if it
seems very dry add another ¼ cup
water. It will not be like usual bread, it
will seem quite crumbly and have the
texture of beach sand, which is fine.
Transfer mixture to loaf tin, gently
smooth out the surface using the
back of a spoon and bake for about 30
minutes or until golden.
A great tip is to leave the loaf to cool
to room temperature, remove from
the tin, slice, then freeze in slices and
remove a slice at a time to thaw or
toast just before eating. It’s a great
snack with mashed avo or
scrambled egg.
Garlic, cheddar, bacon &
beer bread
Garlic. Cheddar. Bacon. Beer. What more
could you possibly want? Great to serve
at your next braai.
You’ll need:
3 cups self-raising flour; ½ cup sugar;
340ml beer; 1 cup grated Cheddar
cheese; ½ cup bacon (chopped); 1
Tblsp garlic powder; 1 tsp parsley; ¼
cup melted butter
Method:
Preheat the oven to 190°C. In a large
bowl, gently stir together the flour,
sugar and beer until combined. Then
gently stir in the cheese, bacon, garlic
powder and parsley. Pour the resulting
batter into a greased loaf tin, then pour
the melted butter on top of the batter.
Cook for 50 minutes to one hour, or
until a skewer inserted into the bread
comes out clean. Let the bread cool for
at least five minutes before serving.
TIP: If you don’t allow
your bread enough time
to rise, it will be dense and
chewy after you bake it. Just
be sure to give it plenty of
time to get the lift it needs.
You can tell if the bread has
risen enough when you poke
a knuckle into the dough
and the indentation slowly
springs back.
No-knead bread
No muscles? No problem. Here’s a no-knead bread that’s easy and delicious.
You’ll need:
1 ½ tsp honey; 1 ½ tsp active dry yeast; 1 ¾ cups warm water, divided; 3 ½ cups allpurpose
flour, divided; 1 ½ tsp kosher salt
Method:
Combine honey, yeast, and a ½ cup of the water in a small bowl and stir lightly. Let
stand for 5 minutes. Keep 1½ Tblsps of the flour for later. Place remaining flour in a
large bowl – add salt, whisk to combine, then form a well in the centre. Add yeast
mixture and remaining 1¼ cups water into well and stir until combined. Remove
dough from sides of the bowl and form a ball in the bottom centre of the bowl
(dough will be very sticky and wet). Sprinkle top with reserved flour. Cover bowl
with plastic wrap and place in a warm area. Let rise for two hours.
Preheat oven to 220°C. Remove half the dough and place in a loaf shape on a
lightly greased baking sheet. Repeat with remaining dough, and place five to
seven centimetres apart on the same prepared baking sheet. Bake until golden
and toasted and a hollow sound is heard when tapped – about 22 to 25 minutes.
Let stand for five minutes before serving.
[MONTH] [YEAR] July Get 2020 It Joburg Get It Joburg West [PAGENO] West 33