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Sunday, July 10, 2011

Sprouted grain loaf / pickled beetroot

Having enjoyed Dan Lepard's bread recipes so far, tried another one.  This one called for sprouted grains, so I did an experiment with wheat berries and spelt berries.  The wheat sprouted and the spelt didn't.  Required quantity seems to be a full sprouter load (all three little trays).  Not sure if they are what the recipe is asking for or not, but I used them anyway.

Also wanted to do something with the baby beets we got from the market last weekend.  Debated boiling or roasting them for salad, but decided to try pickling after consulting Delia - it's been a while since I had pickled beetroot, and I quite fancy it.



Sprouted grain loaf

No-knead loaf with sprouted grains (not beanshoots). Leave a day before slicing, if you can.

2 tsp fast-acting dry yeast
200ml warm water
1 tsp each honey and black treacle
50ml orange juice
150g toasted sunflower seeds
225g sprouted grains (sprouted wheatberries in sprouter)
50ml sunflower oil
300g strong white flour
75g rye or wholemeal flour (used wholemeal)
1½ tsp fine salt

Stir the yeast into the water until dissolved, stir in the honey and treacle, then add the juice, seeds, sprouted grains and sunflower oil. Add the flours and salt, mix well, cover and leave for 45 minutes.

Line a large (1.5-litre) loaf tin with nonstick baking paper. Flour a worksurface, then pat the dough to about the length of the tin and three times its width. Roll up the dough tightly, place it seam-side down in the tin, then punch it down to firm it. Leave, covered, for about an hour, until the loaf has risen by about a quarter to a third.

Preheat oven to 220C (200C fan-assisted)/425F/gas mark 7. Brush top of loaf with water, bake for 20 minutes, then drop the temperature to 200C (180C fan-assisted)/390F/gas mark 6 and bake for 30 minutes longer. Remove from the tin and cool on a rack.


Pickled beetroot

3/4 lb baby* beetroot (mixed golden and red - used the greens last weekend)
~6 black peppercorns
small cinnamon stick
~3 cloves
good pinch sea salt
~150ml red wine vinegar

Clean and trim the beetroot. Wrap all together in foil and bake at ~390F for about 2 hours / til tender when poked.  Alternatively, the beetroot can be left whole, put in a big pan, covered with water, and simmered for about 1 1/2 hours, until tender.

Meanwhile put the vinegar in a bowl above a pan of hot water with the salt and spices and bring the water to the boil. Remove from the heat and allow to sit til needed. Once the beetroot have cooled enough to handle remove the peel and slice thinly. Layer into clean jar(s) - made enough for 1 1/2 350g jars. Pour over the vinegar and put the lid on.

*larger beetroot can be used but I like the smaller ones - they cook faster, pack easier and make cuter slices when served.


We started the bread the morning after I baked it in the afternoon, and it was good but a bit... crunchy?  By that evening the crunch seemed to have softened up (to do with the humid weather? or perhaps the 'leave a day' advice really did mean 24h) and it went very well with salad.  It was very similar to a granary loaf (wondering if granary uses sprouted wheat?).

I left the beetroot for a couple of days before trying it, and then put some in my lunchbox today.  It tasted... like pickled beetroot.  In a good way.  I'm glad I put in the spices, they give it an interesting touch of otherness.  I like beetroot and cinnamon together especially.
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