So, I ran out of yeast, like most of the country! I had enough flour, what was I going to do? I turned to good old Google and found a recipe, which I adapted. Oh and also got taught ages ago, how to make butter from double cream.
So, here is how you do it….
For the Butter:
1 litre double cream
Teaspoon of salt
- Pour the double cream into your mixer
- Turn on your whisk (make sure you cover as this can get messy!)
- Whisk until the cream goes beyond whipped cream and has a scrambled egg type consistency. Once whisked, you should see milky stuff at the bottom.
- Lay out a muslin cloth (in a bowl)
- Pour mixture into the cloth (again in the bowl)
- Squeeze until all the milky stuff (Buttermilk) has gone
- Now you have butter and buttermilk!
- Add the salt to the butter if desired and decant into a bowl
- Refrigerate and presto, butter!
500g wholemeal flour
2 tsp sea salt
1 tsp bicarbonate of soda(optional)
400ml whole milk (Or your buttermilk)
1 lemon, juiced
2 tsp honey
Method: Preheat oven to 200/180c
- Pour flour, salt and bicarb into a bowl
- Either, use the buttermilk from our butter, or 400ml milk with lemon juice (add the lemon juice to the milk, it will curdle and turn into buttermilk, strain before use!)
- Pour your honey into the milk mixture
- Add the milk to the flour mixture and mix until sticky
- Now turn onto a floured surface and knead into a loaf
- Make a cross on the top
- Bung the whole thing in the oven for 40 minutes
- Allow to cool – EAT!
Lastly, enjoy it! works great with soups and dips 🙂