Cooking & Baking
Related: About this forumThe Bread That Will Change Your Whole World
Sarah Britton is a Toronto-born, Copenhagen-based holistic nutritionist. Her blog, My New Roots, has earned her the title of Quinoa Queen, but as we learned when talking to her for our new years health series, Brittons knowledge goes way beyond ancient grains. And no, were not going to talk about kale, either.
Oh, the Danes. Such good bread makers, they are. How could any of us ever compete?
With this recipe. It produces a loaf thats just as dense and rich as that Danish stuff, but its stupid simple. You can mix the ingredients right in the loaf pan (no extra bowls!), theres no kneading (just some sitting), no yeast is involved (leavening is kinda scary), and the ingredients arent overly precise. Says nutritionist Sarah Britton, who gave us the recipe: What if I told you that if you dont have hazelnuts, you could use almonds? If you dont like oats, you could use rolled spelt? Out of maple syrup? Use honey! See where I am going with this? Yes, Sarah. Yes, we do.
Plusand heres the real kickerthis bread is good for you.
http://www.yahoo.com/food/the-bread-that-will-change-your-whole-world-73342291256.html
Fortinbras Armstrong
(4,473 posts)Since I sincerely doubt I shall ever make it. Leavening is NOT scary, and what amounts to a grain loaf is not bread.
B2G
(9,766 posts)Lucinda
(31,170 posts)As a rule, C&B is a pretty diverse bunch. ♥
alfie
(522 posts)I saw that recipe and it looks interesting, but don't see how it holds together. Have you made it? How was the taste?
siligut
(12,272 posts)Though I used flour rather than psyllium seed husks and more sweetener. But for wheat or gluten sensitive people, this bread is an option and would be a change for the better.
I agree with F. Armstrong, leavening is not scary but some people are afraid of phyllo. Maybe it is all the butter one is to brush over it or they overlook the important step of thawing the dough out prior to unrolling it, I don't know. But this recipe on the Yahoo site, for lazy womans pies, caught my eye. It is pretty close to my own Tiropita recipe, but because I want to be a little lazy, I think I will give it a whirl for our Superbowl feast.
*Snip*
INGREDIENTS
2 tbsp. unsalted butter, melted, plus more
4 sheets phyllo dough
1½ cups milk
5 eggs
1 lb. ricotta, drained
12 oz. crumbled feta
1 tbsp. finely chopped oregano
2 tsp. finely chopped thyme
½ tsp. crushed red chile flakes
INSTRUCTIONS
Heat oven to 425°. Grease a baking sheet with butter. Lay 2 sheets phyllo, overlapping slightly, on baking sheet; brush with some melted butter. Whisk milk and eggs in a bowl. Stir ricotta, feta, oregano, thyme, and chile flakes in another bowl. Pour half the egg mixture over phyllo; dot with half the cheese mixture. Repeat, layering remaining phyllo, butter, egg mixture, and cheese mixture; bake until bottom is golden and filling is just set, about 35 minutes. Heat oven broiler. Broil until golden and crisp, 12 minutes.
More from Saveur: http://www.yahoo.com/food/the-greek-tart-so-easy-its-known-as-lazy-womans-pie-74072196853.html
spinbaby
(15,090 posts)She described it as dry and inedible.
Lucinda
(31,170 posts)Thankie for the link!