Apricot and cob nut batard- VEGAN MOFO 2013

In Vegetables We Trust

Its getting very autumnal in my neck of the woods, that means squash soup  and hearty stews to me! If your planning on indulging in a creamy butternut/pumpkin kind of soup any time soon, then this is a bread you want in your life! The cobnuts can be subbed for hazelnuts but foraging for the cobnuts would make it more fantastical in the long run, that way you can fully enjoy the seasonal bounty, get in there quick though! Cobnuts are a favourite of grey squirrels so they will snatch them up in no time if you leave it too late….
3 cups strong white bread flour. plus extra for kneading
3/4 tsp salt
1 1/2 cups tepid water
1 tbsp unrefined golden sugar
1 tbsp fresh yeast
2 tbsp rapeseed oil
1 cup chopped lightly toasted cobnuts (can sub hazelnuts)
1 cup chopped dried apricots

Mix together…

View original post 193 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: