Spelt and Linseed

As mentioned earlier, this recipe comes from Bakery Bits and can be found in the leaflet that they produced for use with the La Cloche baking dome. It uses 60/40 Strong White and Spelt flours. Fresh yeast is called for. Just for once I had none to hand, so I used Dove’s Farm active dried yeast.

The method is a semi autolysing one – but yeast is added at the outset, as are the linseeds. Only 3 minutes kneading is required.

At last an opportunity to wield the dough whisk! I think I mixed a little too far initially. I did add significantly more water than the recipe called for but the mix was very dry indeed without the additional liquid.

Kneading was a breeze – the dough was very well natured.

The loaf was not the brilliant success that Saturday’s loaf was. I think that although the oven was up to temperature, the dome itself could have done with longer to pre-heat. Absent-mindedly leaving Saturday’s loaf inside it when I placed the dome in the oven can not have helped. I did note however that this seems to be a very good way of reviving old bread…

More oven spring would have been nice but I am sure a Spelt and seeded loaf was never going to be quite as light and airy as a plain white one. The bread tastes good and that’s all that really matters. It went down well with the lunchtime soup which was, by the way, absolutely delicious. We both had second helpings. Recipe? Well, roughly as follows

Broccoli and Smoked Cheese Soup

Wash and break up a head of broccoli. Cut off the stalks and chop them into small pieces. Discard any really tough pieces.

Chop a medium onion fairly fine and sweat off in a little butter in a heavy bottomed pan. Season with plenty of freshly ground black pepper.

When the onion  is under way and becoming translucent, add the finely chopped broccoli stalks. Stir, then put on the lid and leave to cook gently until onions and stalks are tender.

Stir in the broccoli florets, broken up as small as possible. Coat well  in the butter, then add stock to cover. (I used a vegetable bouillon powder today) Bring to the boil, turn down and leave to simmer until the broccoli florets are just cooked  – you are aiming to keep the colour but still render the veg malleable.

Blend with a stick blender, to your favoured consistency – lumpy or smooth is up to you.

Now grate in about 50g of Dorset Red smoked cheese. A little goes a long way, so don’t be tempted to overdo things. Add a little at a time, stir it in to melt it –  and taste before adding more.

Salt and further pepper are unlikely to be required, but add some if desired.

To bring the soup to life, add a little tartness with a tiny squirt of lemon juice. Not enough to taste of lemon – it’s the alchemical quality that is required.

If you are not watching your weight, a little creaminess is heavenly in this soup. Add double cream, mascarpone, crème frâiche or whatever dairy product floats your own particular soupy boat.

Today I left out the lemon but added around two tablespoons of Soured Cream to both enrich and sharpen the soup.

Bring back to temperature and serve without delay – don’t allow the cheese to go stringy.

Good with homemade croutons.

Recently, at the: Crooked House

Feeling a bit seedy

Feeling a bit seedy

Nell and I went for a walk this morning. It was a gorgeous day but we ended up by not going very far. The Crooked Man had gone out and I was expecting a parcel delivery. Plus, I was finding it hard going. Not feeling on top of my game right now. Possibly a touch of “Keto Flu”? I’d like to think so, but honestly haven’t been working hard enough at it to have gotContinue readingFeeling a bit seedy

Here, there, everywhere – and nowhere at all

Here, there, everywhere – and nowhere at all

Where do all these yawning gaps come from? Aha – this time I have the answer – I have been busy updating Scattered Thoughts! After a couple of very long posts, time and energy were lacking for coming here to write and as little else had happened other than a shopping delivery or two, it seemed unimportant.Also spending far too much time at Facebook, which I am trying to give up but it keeps onContinue readingHere, there, everywhere – and nowhere at all

Recent movements of the: Deux Escargots

October 29, 2020 at 12:12PM

It’s mass migration time! #livereportingfromtheroad #france #autumn2020 #thelockdowndash

October 29, 2020 at 10:24AM

An interesting morning. Up and at ’em we went to Intermarché to fuel up and to buy some food for when we arrive home. They were queuing outside the door for what appeared to be controlled entry. There were queues for fuel too. “We’re not that desperate” we said and set off for home. It… Continue reading October 29, 2020 at 10:24AM


  1. SpinningGill
    August 13, 2013

    Hey, a soup recipe without garlic! 🙂

    • August 13, 2013

      Oh, stupid, stupid me! I left the garlic out – and I don’t mean from the soup. I did add a little with the onions and meant to write it up as an optional inclusion. Not a lot, just a gentle reinforcement of the onion base.

I enjoy reading your comments, please pass the time of day

This site uses Akismet to reduce spam. Learn how your comment data is processed.