Bread wonderful bread, one of the world’s oldest foods and a cornerstone of so many cultures whether it be focaccia, ciabatta, panettone, pumpernickel, challah, paratha, chapati, naan, bloomer, brioche, baguette, Irish soda bread; so many wonderful breads from all around the globe. I think I love every single one of them. In fact I can’t think of any bread that I don’t like. So I was happy to read about Twelve Loaves; a monthly baking challenge from Jamie at Life’s a Feast along with Cake Duchess and Parsley, Sage & Line Drives.
For 1000s of years people have been baking and breaking bread, and it is not hard to see why. The aroma of fresh bread baking is hard to beat.
"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight." --M.F.K. Fisher
And fresh bread with a slathering of butter would have to be one of my all time favourite eats.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” - James Beard
I am looking forward to mastering some new bread baking skills, as fresh bread out the oven just cannot be beaten. This first challenge was Summer fruit. Being in the midst of winter here in New Zealand I am thankful for frozen berries that can bring a welcome burst of Summer. Today’s bread is simple and great way to start your day. Also a nice way to easy yourself in to bread baking as no yeast or rising required. Full of oats and almonds it will fill you up, and the apples and blueberries provide a healthy, fruity hit to kick start your day
Apple, Blueberry and Almond Breakfast Loaf
Makes one loaf
50g / 1.75oz cup rolled oats
240g / 9oz self raising flour
1 tsp baking powder
1 apple peeled, cored and diced
125g / 4.5oz blueberries, fresh or frozen*
75g / 2.75oz brown sugar
3 tbsp runny honey
1 egg, beaten
3 tbsp sliced almonds, plus a few extra for the topping
Pinch of salt
*if using frozen berries defrost and drain in a sieve to avoid soggy bread!
Preheat the oven to 180C/350F
Place the oats in a medium bowl and pour over the milk. Leave them to soak for 30 minutes. Butter, or spray with oil, and line a loaf tin with baking paper.
Sift the flour and and baking powder in to a large bowl and add the milk soaked oats, apple, blueberries, sugar, honey, egg, almonds and salt. Gently mix everything together to combine with a large metal spoon.
Pour the mixture in to the prepared loaf tin. Smooth the top and sprinkle with a few sliced almonds. Place the loaf in the oven and bake for 45-55 minutes. Every oven will vary so check after 40 minutes. When cooked the loaf will be golden on top and a skewer will come out clean. Allow the loaf to cool in the tin for 5-10 minutes and then gently turn it out on to a wire rack to cool completely or sneak a slice, just to taste test of course, and slather with butter.
This loaf is lovely and moist from the apples and blueberries. Once cooled and spread with cool butter it is perfect along side a cuppa or your morning coffee. Full of oats and almonds it will tide you over until lunch and the fruit delivers a little for your sweet tooth too.
If you would like to join in the bread baking and the Twelve Loaves challenge check out the details here, here and here
If you like this you might like this Annabel's Busy People's Bread
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