July 2020 Highway DBN

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RISE to the occasion There’s something about a slice of freshly baked, home-made bread, served with a thick pat of butter, that creates a feeling of comfort and cosiness. And the very act of making something with your hands can improve your mental health! So get baking. We’ve found some easy recipes to get you started. Compiled by: RIALIEN FURSTENBERG 34 Get It Highway • Berea • Durban North July 2020
Sarah Graham’s seed bread A lovely loaf that’s gluten-free and Banting-friendly You’ll need: 1 cup mixed seeds/ nuts; 1 cup almond flour; 1 cup coconut flour; 2 cups water (start with 1½ cups and add more as necessary); 3 Tblsps psyllium husks (available at Clicks and health stores); 1 tsp bicarb of soda; ½ cup coconut oil (warmed until liquid); ¼ cup natural yoghurt (or coconut milk/ extra water); 2 tsp honey (or alternative healthy natural sweetener); ½ tsp salt Method: Preheat oven to 180°C and grease and line a small/medium-sized loaf tin. Mix all ingredients together – if it seems very dry add another ¼ cup water. It will not be like usual bread, it will seem quite crumbly and have the texture of beach sand, which is fine. Transfer mixture to loaf tin, gently smooth out the surface using the back of a spoon and bake for about 30 minutes or until golden. A great tip is to leave the loaf to cool to room temperature, remove from the tin, slice, then freeze in slices and remove a slice at a time to thaw or toast just before eating. It’s a great snack with mashed avo or scrambled egg. Garlic, cheddar, bacon & beer bread Garlic. Cheddar. Bacon. Beer. What more could you possibly want? Great to serve at your next braai. You’ll need: 3 cups self-raising flour; ½ cup sugar; 340ml beer; 1 cup grated Cheddar cheese; ½ cup bacon (chopped); 1 Tblsp garlic powder; 1 tsp parsley; ¼ cup melted butter Method: Preheat the oven to 190°C. In a large bowl, gently stir together the flour, sugar and beer until combined. Then gently stir in the cheese, bacon, garlic powder and parsley. Pour the resulting batter into a greased loaf tin, then pour the melted butter on top of the batter. Cook for 50 minutes to one hour, or until a skewer inserted into the bread comes out clean. Let the bread cool for at least five minutes before serving. TIP: If you don’t allow your bread enough time to rise, it will be dense and chewy after you bake it. Just be sure to give it plenty of time to get the lift it needs. You can tell if the bread has risen enough when you poke a knuckle into the dough and the indentation slowly springs back. No-knead bread No muscles? No problem. Here’s a no-knead bread that’s easy and delicious. You’ll need: 1 ½ tsp honey; 1 ½ tsp active dry yeast; 1 ¾ cups warm water, divided; 3 ½ cups allpurpose flour, divided; 1 ½ tsp kosher salt Method: Combine honey, yeast, and a ½ cup of the water in a small bowl and stir lightly. Let stand for 5 minutes. Keep 1½ Tblsps of the flour for later. Place remaining flour in a large bowl – add salt, whisk to combine, then form a well in the centre. Add yeast mixture and remaining 1¼ cups water into well and stir until combined. Remove dough from sides of the bowl and form a ball in the bottom centre of the bowl (dough will be very sticky and wet). Sprinkle top with reserved flour. Cover bowl with plastic wrap and place in a warm area. Let rise for two hours. Preheat oven to 220°C. Remove half the dough and place in a loaf shape on a lightly greased baking sheet. Repeat with remaining dough, and place five to seven centimetres apart on the same prepared baking sheet. Bake until golden and toasted and a hollow sound is heard when tapped – about 22 to 25 minutes. Let stand for five minutes before serving. July 2020 Get It Highway • Berea • Durban North 35
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Page 22 and 23: Essential wellness If, like us, you
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Page 33 and 34: BOOKS FOR HEALTHY COOKS Indulgent a
Page 35: BEET THE MID-WINTER BLUES Warm beet
Page 39 and 40: Baking tips from the pro Amori Burg
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July 2020 Highway DBN

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