Fruited Bread
The ease of making unleavened bread is such that I'm certain that numerous versions were made during the differing seasons: breads with flours and greens in spring, fresh breads in summer and fruited breads during the autum. Here I describe a blackberry bread though just about any seasonal fruit, such as blueberries, elderberries, gooseberries, blackcurrants or raspberries could be used in the recipe.
Ingredients
500g stone-ground or coarse wholemeal bread flour
300g fruit (use blackberries to try this first, but just about any fruit will do)
250g honey
1 tsp salt
water to mix
Preparation
Tip the flour into a large bowl, add the blackberries and stir thoroughly together. Next add the salt and honey and fold into the mixture. Finally add enought water to form a firm dough.
You can either tear small balls from the mixture, pressing these down into rounds of about 1.5mm in thickenss which can be cooked on a griddle pan until golden brown on both sides. Alternatively you can shape the dough into a single large hemishperical loaf which can be cooked in an oven pre-heated to 170°C for an hour or until the loaf turns a firm golden-brown colour.
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Couldn't find what you were looking for? Search the web:
