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Cookbook recommendation

PostPosted: Wed Sep 21, 2016 6:53 pm
by hmurray
Hi all,

I'm new to the diet so this is my first post. I just wanted to let people know about a cookbook that I have which has loads of OMS friendly recipes in - 'a modern way to eat' by Anna Jones. I believe she has recently released a follow up 'a modern way to cook' which will be on my Christmas list as she comes up with some great ideas. She also has a website http://www.annajones.co.uk with a few recipes on.

I thought I'd reproduce her bread recipe as it's delicious, contains no oil and includes linseed so it's good all round for OMS:

Never superseeded loaf

Ingredients:
1 x 7g sachet of dried yeast
1 tbsp honey or agave syrup
200g white bread flour
200g brown bread flour (I used all spelt flour instead of the half and half mixture)
50g oats
25g linseeds
25g poppy seeds (I didn't have these in the cupboard so used 50g of linseeds/flax seeds instead)
1 tsp sea salt

Method:

Weigh out 350g of tepid water. Now stir the yeast and honey or syrup into the water (I used quick yeast so mixed it in with the flour instead of into the water)

Next, put the flours, oats, seeds and salt into a big mixing bowl, mix well, and stir in the water using a fork until you have a big pasty mess. Cover the bowl with a clean tea towel and leave for a few minutes to allow the yeast to start working

After a couple of minutes, take the dough out of the bowl and tip it on to a clean surface. The dough will be wet and messy, which is how it should be - you can add the tiniest bit of flour from time to time as you go, but don't be tempted to add too much

Knead until the dough becomes smooth (about 10 minutes), then pop it back into the bowl, cover with the tea towel again, and put it in a warmish place for an hour to an hour and a half. By the time you come back, it should have doubled in size.

Take it out of the bowl, knead for 30 seconds, then shape the dough and place in your loaf tin or on an oiled baking tray for a freeform loaf. Cover and leave to rise once more for 40 minutes or so. Preheat your oven to 240c/fan 220c/gas 9

After 40 minutes, slash the top with a knife and dust with a little wholemeal flour. Half fill another deep baking tray with boiling water and place on the bottom of your oven. This will create steam as the loaf bakes and help give your bread a lovely crust and texture

Now bake the loaf in the oven for 30 -35 minutes, until golden all over and hollow sounding underneath. Cool on a rack

Hope this is helpful.
Helen

[I hadn't seen there's a specific recipes forum that this should probably have gone in, can an Admin move it for me please?]