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Sunday, July 17, 2011

Soy+linseed bread / blackberry jam / summer fruit compote

Another exciting-looking bread recipe from the Guardian.  And several bags of blackberries in the freezer since last fall, needing to be used.


Soy and linseed bread

50g rolled oats
50g golden linseed
275ml lukewarm soya milk
1½ tsp easy-blend yeast
325g strong white bread flour
50g wholemeal or rye flour (used wholemeal)
1½ tsp fine salt
Olive or sunflower oil


Put the rolled oats and linseed in a large mixing bowl, stir in 100ml of boiling water and leave for 30 minutes to soften. Add the warm soya milk and yeast, and mix well. Measure out the two flours and the salt, add these to the soya mixture, then stir everything together into a big, soft and sticky dough. Cover and leave for 10 minutes, then knead on a lightly oiled worktop for about 10 seconds. Cover and leave for another 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then leave covered for 30 minutes.

Brush the inside of a deep, 19cm long loaf tin or similar with oil. Roll out the dough into a rectangle about 2cm thick, roll it up tightly and squash it seam-side down into the tin. Cover with a cloth and leave somewhere warmish for about an hour and a half, until doubled in size.

Preheat the oven to 220C (190C fan-assisted)/425F/gas mark 8, slash the top and bake for about 45 minutes. Take the tin out of the oven, remove the loaf from the tin, and leave to cool on a wire rack.


Blackberry jam




3lb blackberries
75ml water
2 tbsp lemon juice
1 cinnamon stick
3lb sugar



Wash and pick over the blackberries (can freeze at this point if desired).  Put the fruit in a big pan.  Add the water, lemon juice and cinnamon stick and boil until the fruit is softened and reduced (~30min at a good fast bubble).  Add the sugar and bring to a rolling boil.  Meanwhile, put a saucer in the freezer.  Wash jars in hot soapy water, rinse well and put in a low oven to dry.  When you think it's nearing set point put a dribble (~1/2 tsp) of hot jam onto the cold saucer and put it back in the freezer for 10min.  Take it out and push your finger through the jam puddle.  If it wrinkles up the jam has reached set point.  When this happens switch off the heat and let the jam stop bubbling / cool for 10 min or so.  Then fill the jars.  Be careful not to get hot jam on your hands.  Put the lids on right away and leave to cool.  When cool, wipe off the jars and label.

Notes:  The cinnamon was an experiment in making more interesting flavoured jam.  Will have to see if can taste it.  The lemon juice is not necessary if your berries are reasonably sour, but helps with set so I put some in.  It becomes a point of judgement how much lemon juice (if any) to add to achieve a good set, and I don't always get it right.  Based on recipes from my AFRC Institute of Food Research preserving book from Grandma.



Summer Fruit Compote

handful of each (all frozen): raspberries, black raspberries, mulberries, blackberries.  couple of handfuls blueberries, 150ml tub stewed unsweetened sour cherries.  sprinking (~25g?) sugar, 1 cinnamon stick, 1 bay leaf, few drops vanilla essence...

Put all in a pan and heat until all the fruit is defrosted.  Remove from the heat and allow to cool.

Or, Delia's recipe:

3 peaches
6 apricots
6 large plums
8 oz blueberries
6 oz raspberries
2 oz sugar

Slice peaches, apricots and plums and put in an oven dish with the blueberries.  Add sugar.  Bake uncovered for 25-30min at 180C, until tender.  Remove from the oven and stir in the raspberries.  Check the sweetness and add more sugar if it needs it.


The bread was good again - the crustiest one yet, and tasty but with relatively simple ingredients.  S said it was his favourite for those reasons.

The jam turned out well.  The blackberries held up well, and the set was pretty much perfect.  Haven't decided yet whether I can taste the cinnamon or not.  Made 5 and a bit jars.

Compote was good.  Think it is nice to have some bigger, juicier fruit in with the berries though.
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