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Boyne Valley Flavours on LMFM’s Late Lunch-Dunany Flour

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Rye & Caraway Bread with Dunany Rye Flour

Ingredients:

200g Rye Flour

200g strong white flour

½  teaspoon Oriel sea salt

1 tablespoon sugar

7g pack fast acting yeast

1 tsp honey

250g lukewarm water

1 tsp Caraway Seeds

1 egg, whisked

Method:

  1. Put the flour and salt into a large bowl. Keep the salt to one side of the bowl, away from the centre. Make a well in the centre, add a little of the water and the yeast. It is important to keep the yeast away from the salt as the salt can kill it, resulting in a flat and heavy bread.
  2. Gradually add the rest of the water and the honey and work into the flour to make a soft dough.
  3. Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth.
  4. Transfer the dough to a lightly floured work surface, knead for 10 minutes  (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic). Add the caraway seeds to the dough and mix through.
  5. Oil the bowl, place the dough in and cover with cling film and let rise in warm spot until doubled in volume, about 1 to 1½  hours.
  6. Preheat the oven to 220℃, 200℃ Fan or gas Mark 7.
  7. Knock the dough back again and shape into a circular loaf. Place on a floured baking tray and brush with the egg. Sprinkle a few more caraway seeds over and place in the oven for about 30mins or until it sounds hollow when knocked on the bottom. Allow to cool before serving.

Whole Spelt Grain with Roast Butternutsquash, Tarragon, Parsley & Shallots

This is a lovely lunch or light supper dish or served on the side with a steak, piece of fish or chicken. You could bulk it out with the addition of goats or feta cheese or some smoked chicken either. This is also a great salad for leftovers as the spelt holds its texture after being dressed.

Serves 2

Ingredients:

About 100g butternutsquash, peeled and diced into approx 1cm pieces

A sprig of thyme

100 g Whole Spelt grain

1 shallot, finely chopped

A handful of flat-leaf parsley, chopped

For the dressing:

2 parts olive oil to 1 part lemon juice

Salt & Pepper to taste

Method:

Boil the spelt in plenty of water for about 1 hour.

In the meantime,pre-heat the oven to 200 Celsius, 180 Celsius fanPut the butternutsuash into a roasting dish with a little oil, a few thyme leaves and salt and pepper

Roast for 20-30 minutes or until softened.

When the spelt berry has softened, mix the herbs and shallots through the spelt and add the dressing. Toss the butternutsquash through and serve warm or at room temperature.

 

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