Читать книгу Miss Dahl’s Voluptuous Delights - Sophie Dahl - Страница 14

MAKES ONE LARGE LOAF

450g/4 cups of wholemeal/whole wheat flour or spelt flour

100g/1 cup of rolled oats

20ml/1 large tablespoon of quick yeast

1 teaspoon of sea salt

600ml/2¹/₂ cups of warm water

1 tablespoon of sunflower oil

1 tablespoon of runny honey

My beloved is a musician. This, a strong cup of tea and Miles Davis on the stereo makes him a happy fellow of a morning.

In a large mixing bowl, mix together all the dry ingredients with a wooden spoon. In a large Pyrex jug, mix together the warm water, sunflower oil and honey. Add the wet to the dry ingredients in the large bowl, mixing them together. Cover and put in a warm place, like a plate warmer or airing cupboard. It should stay there for 20 minutes, or until it’s doubled in size.

Once it has doubled, take it out, stir it with the wooden spoon until the air is gone and it is back to its original size. Trust me on this. Place the dough in an oiled 1.5-litre/6³/₄-cup (23 x 13 x 6cm/9 x 5 x 2¹/₂-inch) loaf pan, and banish it back to the warm place for another 20 minutes. Preheat the oven to 190°C/170°C fan/Gas 5.

Take it out, and put it in the oven for 45 minutes to 1 hour, depending on how it looks.

Serve with butter, mustard and a big slice of Parma ham—or, if you’re like me, simply butter and marmalade.