There is something about baking your own bread and smelling its delicious aroma wafting from the kitchen that is just so life affirming. I feel so happy that after several attempts at making bread recently and failing due to not being able to read Norwegian as well as i thought (and leaving out the crucial ingredient, thinking that it was in the flour mix already) i finally have 2 loaves in the oven and they are already smelling heavenly AND rising! The key seemed to be when i brought out my grandmothers wonderful bread bowl which has been languishing at the back of the cupboard for some time, it was the missing piece (along with the yeast) because then it all just klicked into place. Kneeding the bread in that bowl brought back wonderful memories of her and her delicious bread, as she always made her own. Infact she made everything herself and was very very good at it.
recent post from her blog "Milk For The Morning Cake". She bakes such delicious gluten, dairy free and SCD friendly cakes, breads, muffins and much much more. It is a treat just to visit her blog as she writes so beautifully and creates such inspiring recipes.
100g (4 oz) Self rasing wholemeal flour or gluten free flour
1.5 teaspoons of mixed spice
50g (2 oz) butter or coconut oil
75g (3 oz) sun-dried raisins
225g (8 oz) banana i.e 2 large bananas
1 organic egg, beaten.
Preheat the oven to 180 degrees C /350degrees F/ Gas Mark 4
Mix the flour and spice in a bowl. Rub in the butter/coconut oil and stir in the raisins.
In a separate bowl, mash the banana and egg. Stir into the flour mixture and put into a well greased rectangular loaf tin.
Turn the oven down to 160 degrees C /325 degrees F/ Gas Mark 3 on the middle shelf for 1 hour or until cooked.