Eggs & bread. What more do you need (maybe potatoes -see potato bread below)? I can eat eggs on toast for breakfast lunch & dinner. First you need a good grainy toast. I make this bread for all our toast needs. It started life as a Nigella recipe called Norwegian Mountain bread and with a few tweaks turned out like this.
Experiment with the grains & seeds you like and note that you want 500g of dry ingredients so mix quantities to get the flavour you want.
We make this bread every week or twice a week if need be. If a certain 80 yr uncle comes to visit you may need to bake a fresh loaf daily for the duration of his visit!
250ml light blue milk
250ml water
350g wholemeal bread flour
50g rye flour
7g (1 sachet) easy-blend yeast
50g rolled oats (not instant)
25g kibbled wheat (I sometimes swap the quantities of oats & kibble)
2 tbsp sunflower seeds
1 tbsp pumpkin seeds
3 tbsp linseeds
1 tbsp salt
250ml water
350g wholemeal bread flour
50g rye flour
7g (1 sachet) easy-blend yeast
50g rolled oats (not instant)
25g kibbled wheat (I sometimes swap the quantities of oats & kibble)
2 tbsp sunflower seeds
1 tbsp pumpkin seeds
3 tbsp linseeds
1 tbsp salt
some turns of the black pepper grinder (occasional variation)
Mix the milk & water together in a measuring jug. Combine everything else in a large bowl. Pour the liquid into the dry ingredients & stir until you have a sticky porridge like mixture.
Put into a very well greased loaf tin and put into a cold oven. Turn the oven to 110 C and after 30 minutes turn it up to 180 C for about an hour. Take it out of the tin and test with a skewer. If not done pop back in the oven without the tin until the skewer comes out clean.
Mix the milk & water together in a measuring jug. Combine everything else in a large bowl. Pour the liquid into the dry ingredients & stir until you have a sticky porridge like mixture.
Put into a very well greased loaf tin and put into a cold oven. Turn the oven to 110 C and after 30 minutes turn it up to 180 C for about an hour. Take it out of the tin and test with a skewer. If not done pop back in the oven without the tin until the skewer comes out clean.
Experiment with the grains & seeds you like and note that you want 500g of dry ingredients so mix quantities to get the flavour you want.We make this bread every week or twice a week if need be. If a certain 80 yr uncle comes to visit you may need to bake a fresh loaf daily for the duration of his visit!
Slices of this bread toasted are all you need beneath home made jams & jellies or a variety of eggs - soft boiled, carefully peeled, then squashed with a fork so that the yolk runs across the toast; poached; scrambled with herbs from the garden.
If you are looking for something a bit more substantial with your eggs on toast introduce them to lentils. I usually use French Puy lentils but you can use brown lentils or beluga. I just love the colour & texture & taste of 
Puy lentils and they make delicious sprouts. Anyway simmer your washed lentils (about 1/2 cup per person) about 20 minutes until just tender. Tip lentils into a warm bowl & stir through your best olive oil & your favourite goat's cheese with a handful of finely chopped parsley. Season & divide evenly onto warmed plates, top with slices of prosciutto and a poached egg.
Puy lentils and they make delicious sprouts. Anyway simmer your washed lentils (about 1/2 cup per person) about 20 minutes until just tender. Tip lentils into a warm bowl & stir through your best olive oil & your favourite goat's cheese with a handful of finely chopped parsley. Season & divide evenly onto warmed plates, top with slices of prosciutto and a poached egg.Or cook thickly sliced brown button mushrooms over a high he
at about 10 minutes, then add thinly sliced onion, finely chopped garlic, thyme, smoked paprika, cinnamon, a tin of crushed tomatoes, just enough water to keep moist, and simmer 5 minutes or so. Add the lentils & chopped parsley. Divide between slices of toast & top with a poached egg. This is also nice on sourbread toast, or Pandoro Italian bread. Or homemade potato bread. If using white bread we toast it on the cast iron griddle.
at about 10 minutes, then add thinly sliced onion, finely chopped garlic, thyme, smoked paprika, cinnamon, a tin of crushed tomatoes, just enough water to keep moist, and simmer 5 minutes or so. Add the lentils & chopped parsley. Divide between slices of toast & top with a poached egg. This is also nice on sourbread toast, or Pandoro Italian bread. Or homemade potato bread. If using white bread we toast it on the cast iron griddle. For potato bread:
300g cold or warm boiled potatoes (I use Agria and don’t forget to save the water)
700-800g strong white flour
1 tbsp salt
7g (I sachet) easy blend yeast
1 tbsp good Greek yoghurt
300ml tepid potato water
Press the potatoes through a ricer into a large bowl or mash really well. Add 600g of the flour with salt & yeast. Mix together adding the yoghurt & potato water slowly. Mix to a dough & knead well adding flour as needed. You will probably add up to another 200g. It won’t be as neat as regular dough but when you have a heavy ball put it in a clean greased bowl, cover with clingfilm and leave to rise for an hour or so.
When it’s doubled in size punch down, knead for a minute or so & form into a loaf. Preheat the oven to 220˚C & leave the loaf on the baking tray covered loosely with a tea towel for about 30 mins. When it’s doubled again put it in the hot oven for 20 mins then turn down to 190˚C for another 10 minutes to finish off. You know it’s done if it sounds hollow when you tap the bottom.
700-800g strong white flour
1 tbsp salt
7g (I sachet) easy blend yeast
1 tbsp good Greek yoghurt
300ml tepid potato water
Press the potatoes through a ricer into a large bowl or mash really well. Add 600g of the flour with salt & yeast. Mix together adding the yoghurt & potato water slowly. Mix to a dough & knead well adding flour as needed. You will probably add up to another 200g. It won’t be as neat as regular dough but when you have a heavy ball put it in a clean greased bowl, cover with clingfilm and leave to rise for an hour or so.
When it’s doubled in size punch down, knead for a minute or so & form into a loaf. Preheat the oven to 220˚C & leave the loaf on the baking tray covered loosely with a tea towel for about 30 mins. When it’s doubled again put it in the hot oven for 20 mins then turn down to 190˚C for another 10 minutes to finish off. You know it’s done if it sounds hollow when you tap the bottom.
Potato bread is legendary in our house - we always had it for Saturday lunch with cold meats, salad & chutneys when the children were little.
If you're a fan of the omelette check out Julia Child's method. This is the only way to make omelettes. Do try it. And while we're with Julia Child check out the chicken sisters.
Can reccomend the Mountain bread, have made before on Sally's say so, went out & bought a silicone loaf tin, the only way to go. We used a country grain bread mix as did not have all the flours to hand, worked well.
ReplyDeleteWas great to see produce you reccommned at the Foodshow last week. Don't forget about Peta M Koekoek Potatoes, they were wonderful. They will be repeated, also did her mango pulp dessert.
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