Let’s get our weekend bake on!

The world’s easiest flat bread, a seeded fig loaf worth making, plus the buckwheat bread recipe, that works whilst you sleep.

We’ve made it through another week… So let’s turn up the music, grab the flour and get our bake on!

Fermented Buckwheat Bread

A really tasty seeded buckwheat bread. Great topped with tomato and avocado, sardines and pickles or cheese and chutney. Leave this out to ferment over night, then pop in the oven for breakfast and snacks. It also freezes exceptionally well.

Recipe (Makes 1 loaf)

480g Buckwheat

1lt water

20g salt

50g pumkin seeds

50g linseeds

350ml water

40g chia seeds

50g chopped dates

1 tsp runny honey

2 tbsp sourdough starter

30g linseeds for the topping

Soak, blend, ferment, add seeds, mix, pour, top, prove, bake

Method

Soak the buckwheat in 1lt of water at room temp for 6 hours.

Strain off the liquid, then blend with 350ml of water.

Pop into a bowl, then stir in honey and sourdough starter

Cover with a cloth and leave to ferment overnight.

8 or so hours later, fold in salt, seeds and chopped figs.

Gently pour in the bread mix into a lined bread tin.

Top with seeds, and leave for an hour to rise.

Bake at 200 deg for about 1 hour 15mins.

Remove a leave to cool before slicing.

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Fig & linseed Soda bread

A delicious, throw together bread, for the time poor. I often serve this with, cheese and pickles, chicken liver parfait or toasted with butter and plenty of jam.

Recipe (makes 1 loaf)

520g plain flour

2 tsp salt

440 ml buttermilk (plus a little for brushing)

2 tsp bicarbonate soda

100g chopped dry figs

40g linseeds (plus extra for topping)

40g sunflower seeds

1 tsp runny honey

Sift, Mix, bring together, knead, top with seeds and bake

Method