Lof le Lite
200g lite fhuar
250ml uisge
1 spàin-tì mil
400gr flùr geal làidir
1 spàin-tì salann
1 pacaid beirm
Ola-chroinn-ola
1 spàin mhòr coirce neo sìl measgaichte
Cuir ri chèile an lite, an t-uisge is am mil. Cuir mun cuairt gu math.
Crath ann am flùr. Gu aon taobh a bhobhla cuir craiteachan salainn agus gu taobh eile a bhobhla cuir am beirm. Cuir mun cuairt le spàin.
Fàg an dàrna taobh, le tubhailte shoithichean air, fad 10 mionaidean.
Measgaich leis an spàin aon turas eile, còmhdaich leis an tubhailt is fàg a-rithist fad 10 mionaidean.
Le beagan uisge air do làmhan dragh a-mach is paisg na taoise, ga fuine beagan.
Dòirt beagan ola timcheall na taoise, ga togail feuch an tig an ola bhon taois. Còmhdaich na taoise is fàg an dàrna taobh i fad 1 uair.
Le craiteachan flùir air bòrd dòirt a-mach na taoise. Le flùr air do làmhan slaod is paisg a-steach na taoise, ga fuine gu h-aotrom. Bi i bog. Cuir tòrr fluìr gu feum fhad ‘s dh’obraicheas tu na taoise.
Dèan cumadh isbein dhith is cuir ann an tiona lofa 1 punnd i. Crath sìl is coirce air a mhullach.
Leig leis a-nis fad 1 uair le tubhailt neo còmhdach air choireigin air.
Bruich ann an àmhainn-gaoithe aig 200C airson 15 mionaid. Tionndaidh sìos an teas gu 170C agus an uair sin bruich fad 30 mionaid a bharrachd.
PORRIDGE BREAD
200g cold porridge
250ml water
1 teaspoon of honey
400g strong white bread flour
1 tsp flaked salt
1 packet of yeast
Olive oil
1 tbsp oats/mixed seeds and oats
Mix the water, the porridge and the honey together with a spoon.
Tip in the flour. Add the yeast to one side of the bowl and the salt to the other. Mix together with a wooden spoon.
Cover and set aside for 10 minutes.
Mix again with the spoon. Cover and set aside for another 10 minutes.
With wet hands stretch and fold the dough, kneading it lightly.
Drizzle olive oil round the sides, lift the dough to allow the oil to get underneath it. Cover and leave for 1 hour.
Dust your worksurface with flour and pour the dough out onto it. With a generous amount of flour on your hands, and extra for dusting the dough, pull and stretch the dough in on itself, kneading lightly.
Shape into a sausage shape and lift into a 1-pound loaf tin. Sprinkle over the oats and mixed seeds. Cover and allow to rise once more for an hour.
Bake in a fan oven at 200°C for 15 minutes then turn down the temperature to fan 170°C and bake for a further 30 minutes.
