picnic loaves _ dan lepard

7/28/2019 Picnic Loaves _ Dan Lepard

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01/03/2013 Picnic loaves | Dan Lepard | Life and style | The Guardian

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Dan Lepard's chiv e, oat a nd y oghur t bloomer: Tur n a sim ple sandw ich in to a feast. Photogr aph: Colin

Cam pbell for th e Guardian

It's summer time, when you want to be out of the kitchen and into the countryside. But a

homemade loaf turns a simple sandwich picnic into a feast to be proud of, especially if the

loaf contains a little extra flavour to complement the sandwich filling. These loaves are

simple to make, with quantities that can be doubled or tripled if you're feeding a crowd.

(Bigger loaves take longer to bake, about 50-60 minutes for a kilo loaf.)

Chive, oat and yoghurt bloomer

Use any herb you like, or even a little finely chopped white or spring onion in place of thechives. Good with soft cheese, salmon or trout, or just butter and slices of salted

cucumber.

Dan Lepard's picnic loavesWhen making a loaf for picnic sandwiches, it pays to add a littleflavour that'll complement your chosen fillings

Dan Lepard

The Guardian, Friday 1 0 August 201 2 2 2.59 BST
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200ml warm water

1 tsp fast action yeast

1 small bunch chives, finely chopped

200ml yoghurt

400g strong white flour

100g spelt or wholemeal flour

2 tsp fine salt

Oil, for kneading

Oats, to finish

Pour the water into a large bowl, add the yeast and chives, and mix. Whisk in the

yoghurt, add the flours and salt, and mix again. If the dough seems a bit dry, add water

until it has a soft, slightly sticky feel but still holds its shape. Cover the bowl and leave for

10 minutes. Lightly oil a patch of worktop, knead the dough gently for 10 seconds,

return to the bowl, cover and leave for 10 minutes. Lightly knead once more, return thedough to the bowl, cover, and leave for 90 minutes until risen by half.

Get ready two dinner plates: cover one with a sheet of kitchen towel or cloth wet with

water, the other with a thick layer of oats. Also have ready a baking tray lined with

nonstick baking paper. Using a little flour, shape the loaf into an oval, roll it first over the

wet-towel plate, then on the oat plate, and place seam-side down on the tray (this

ensures the oats stay stuck to the dough as it bakes). Cover with a cloth and leave for

about an hour to rise by half. Heat the oven to 220C (200C fan-assisted)/425F/gasmark 7, cut five or six diagonally slashes in the top, and bake for 40 minutes, until

golden.

Wheat, spelt and rye cider loaf

Alter the proportions of the rye and spelt to white flour, if you like, as this changes the

density of the crumb. Less of the white and more of the others will make the texture

more compact and moist. Replace the golden syrup with honey, or leave it out, if you

prefer a plainer flavour, but I like the gentle sweetness.

1 tsp fast-action yeast

1 tbsp golden syrup or agave nectar

150ml warm water

175ml dry cider (one with flavour)

350g strong white flour, plus extra to shape

75g rye flour75g wholemeal spelt or wheat flour

50g melted butter or olive oil

2 tsp fine salt
http://www.guardian.co.uk/lifeandstyle/baking


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Oil, for kneading

In a bowl, stir the yeast and syrup into the water and cider until dissolved, then measure

the flours, melt the butter, and add both to the bowl with the salt. Stir quickly and

evenly to mix everything together. Scrape any dough from your fingers, cover the bowl

and leave for 10 minutes. Lightly oil a patch of worktop, scoop the dough out of the bowl

and knead lightly for 10 seconds. Return the dough to the bowl, cover and leave for 10minutes. Repeat this twice more at 10-minute intervals, then pop the dough back in the

bowl, cover and leave for an hour, until risen by about half or until it looks a bit puffy and

risen.

Lightly flour a worktop just enough to shape the loaf then pat out the dough into a

rough rectangle and roll it up snugly into a tight scroll. Place this seam-side down on a

tray lined with nonstick baking paper, cover with a cloth and leave to rise for about an

hour.

Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, cut a 1cm-deep slash

down the centre and bake for about 40 minutes, until golden.

danlepard.com/guardian

On 13 August this article was amended to reduce the amount of water in the chive, oat

and yoghurt bloomer recipe.

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