Hazelnut Pan BreadOrigin: Ancient Period: Traditional |
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Archaeology has revealed that hazelnuts were extensively eaten during Neolithic times and that they were prepared both for storage and eating by roasting. This recipe is for an hazelnut flour pot bread which probably proved a staple autumn diet for our ancestors. The basis for the recipe is South African, but the ingredients are purley British. Ingredients:
2 tsp yeast 
Method:During the autumn collect ripe hazelnuts (or cobnuts). Place on a baking tray and dry roast them in an oven on it's lowest setting for at least 5 hours. When the hazelnuts are done allow to cool then crack and shell them. (The roasting process both makes them taste nicer in large quantities and also makes the nuts far more palatable to children.) Grind the hazelnuts to a fine powder in a cofee grinder or a blender. Place the resultant meal in pans or on baking trays and place to dry either in the sun or in an oven on its lowest setting. When dry you can store the flour in sealed jars. Dissolve the honey in the water and add the yeast to activate. Add 3 tsp flour and leave the mixture in a warm place until foamy. Once the yeast is nicely active combine with the flour, salt and baking powder, along with the oil. Knead together, cover the dough and allow to rise in a warm place for an hour. Knock the dough back then knead once again and allow the dough to raise once more. Place the dough in a cast iron casserole and allow to rise until doubled in volume. Cover the pot and allow to bake in an oven pre-heated to 190°C for 45 minutes. |
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