A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
I’m starting to become converted to baking my own bread. These are particularly tasty.
Makes 6 bread rolls
125g white flour
100g wholemeal flour
150ml tepid water
1 tsp dried yeast
1 tbsp olive oil, plus extra for drizzling
1 half tsp fine salt
1 half tsp coarse salt
50g good black olives, stones removed and halved
1 tsp or so of za’atar
Put the flours, fine salt, olives and olive oil in a large bowl. Dissolve the yeast in the water and add to the bowl. Mix thoroughly – either with your hands, or with a spoon until roughly incorporated.
Turn out onto a floured board and knead well for 5-10 minutes until smooth and pliable. Add more flour, or more water if the dough is respectively too sticky or too stiff.
Put the dough back in the bowl, cover with a cloth and leave to rise in a warm place for around 2 hours until approximately doubled in volume.
Heat the oven to 230°C. Knock back the dough lightly, divide into 6 pieces and roll them into lightly flattened balls. Brush with olive oil and scatter with za’atar. Leave to rise a little for about 30 minutes, then bake in the hot oven for about 10-15 minutes until they sound hollow when tapped on the bottom.
They go well with griddled vegetables.