Saturday, October 23, 2010

Pear nut soda bread

This bread was an impromptu creation to use up some long-standing poached pear and do without the yeast that I usually use to raise my bread. The result is a slightly sweet bread which is great with a salty dip or a vinegary dressing. Its also a multigrain bread having three types of flour.

2 cups white flour
1/2 cup rye
2 tablespoon white cornflour
1/2 teaspoon salt
1/3 cup sugar
1/4 cup liquid from poached pear
1/4 cup water
1 egg, beaten
1 cup pecan, chopped
1 and half Tablespoon pumpkin seeds
1 and half teaspoon baking powder
2 Tablespoon butter, molten

In a bowl mix together the flours, salt, baking powder and the chopped nuts. In a mixer blend together the egg until frothy and add the sugar and 2 tablespoon of the butter until the mixture thickens. Add the water and poached pear liquid and whiz once more. Add the liquid into the dry ingredients and mix together with hand. It will be a sticky dough. Butter a loaf pan. Scrape in the batter and push into the corners. Sprinkle the pumpkin seeds. Bake at 180 degrees centrigrade for one hour. Cool it before unmolding.
Serve with a cheese dip or any savoury spread. We had it with guacamole.

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