Fig and fennel pull-apart bread

October 11, 2020 / Lyn Jones / 0 Comments

A Nordic, more savoury dough to be enjoyed with butter and black coffee – easy to make.

Ingredients

  • 125 g(4½ oz/½ cup) Greek-style yoghurt
  • 1 large egg, at room temperature
  • 3 Tabs olive oil
  • 2 tsp dried instant yeast
  • 225 g (8 oz/1½ cups) plain (all-purpose) flour, plus extra for dusting
  • 225 g (8 oz/1½ cups) wholemeal (whole-wheat) flour
  • 1 Tab raw sugar
  • ½ tsp salt

Filling

  • 185 g(6½ oz/1 cup) soft dried figs, chopped
  • 30 g(1 oz) butter, melted
  • 100 g(3½ oz) fennel bulb, very thinly sliced
  • 1 tsp crushed fennel seeds
  • 1 tsp sea salt
  • 2 Tab dark brown sugar

    This recipe makes 1 x 800 g ( 1lb 12 oz ) loaf.

    Rising time 45 minutes

    Mix the yoghurt, egg and olive oil together in a bowl with 170 ml (6 fl oz/⅔ cup) of water until well combined. Stir in the instant yeast to dissolve.

    Gradually add the flours, sugar and salt and mix everything together to form an elastic dough, then tip onto a clean floured work surface and knead for 2–3 minutes until smooth. Transfer the dough to a lightly greased bowl, cover with a clean tea towel and leave to rise for 30 minutes.

    While the dough is rising, prepare the filling by putting all the ingredients in a bowl and gently tossing together.

    Once risen, transfer the dough to the work surface and form into a snake-shaped log about 60 cm (24 in) long. Fold the log back on itself to create a ‘U’ shape with a trough running down the middle of the dough.

    Line the trough with the filling ingredients then, holding the end of the dough with two ends, twist the opposite end clockwise three times on itself. Filling will go everywhere, but you can stuff it back in the right places once you have your basic twisted shape. Place the shaped loaf in a greased and floured 25 cm x 12 cm (10 in x 4½ in) loaf tin and set aside to rise for another 15 minutes.

    Preheat the oven to 180°C (350°F/Gas 4).

    Once risen, transfer the loaf tin to the oven and bake for approximately 40 minutes, or until the loaf is lightly golden and sounds hollow when tapped. Turn out and serve warm, spread with butter and accompanied by a pot of coffee.

    Cook’s notes

    Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Yummy Toasted Oats with summer fruits

June 3, 2017 / Lyn Jones / 0 Comments

1 serve

Ingredients
1 handful of porridge oats
1 level tsp fennel seeds
1 heaped tsp coconut flakes
2 heaped tbs natural yoghurt
1 small handful of blueberries
small ripe mango
a banana
a lime
optional: rose water
optional: manuka honey

1. Put the oats into a small frying pan on a medium heat with the fennel seeds and coconut and toast until lightly golden and smelling delicious, tossing regularly.
Tip into your bowl and spoon the yoghurt on top.

2. Return the pan to the heat. Place the blueberries in with a good splash of water and a few drips of rose water (if using), which will add an incredible perfumed flavour. Simply boil for a couple of minutes until the berries burst and you have a loose sauce, then spoon over the yoghurt.

3. Slice one of the cheeks off the mango and cut a criss-cross pattern into the flesh, making sure you don’t go all the way through, then turn it inside out so all the pieces pop up into a mango hedgehog (keep the rest of the mango for another day).

4. Peel and slice the banana, then dress both mango and banana with a squeeze of lime juice.

5. Add to your bowl and tuck right in. Great as it is, or if you like you can drizzle 1 teaspoon of honey over the top before serving.