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Foodies Fayre, Dining, Food and Recipe Discussion
Breadmaking at home
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<blockquote data-quote="Lazarus" data-source="post: 765508" data-attributes="member: 323322"><p>Bung up a brief recipe, please Ross.</p><p></p><p>I can then compare it with the suggestion in our own destruction manual and give it a go soon.</p><p></p><p>I've been trying various Grain blends recently and find yer actual Hovis best by far - but the Allinsons with Bits varieties do make a nice change.</p><p></p><p>I brought half a kilo of Spelt back from Puglia a couple of years ago (Husks, not Flour) and we really like it pre-cooked (You've got to boil it like bu**ery!!) then added in small quantities to other grain like Cous-Cous or Bulgar Wheat: Some is then had hot with eg Goulash and the rest retained for a lunchtime Salad the following day. A sort of Taboulleh, if you will.</p></blockquote><p></p>
[QUOTE="Lazarus, post: 765508, member: 323322"] Bung up a brief recipe, please Ross. I can then compare it with the suggestion in our own destruction manual and give it a go soon. I've been trying various Grain blends recently and find yer actual Hovis best by far - but the Allinsons with Bits varieties do make a nice change. I brought half a kilo of Spelt back from Puglia a couple of years ago (Husks, not Flour) and we really like it pre-cooked (You've got to boil it like bu**ery!!) then added in small quantities to other grain like Cous-Cous or Bulgar Wheat: Some is then had hot with eg Goulash and the rest retained for a lunchtime Salad the following day. A sort of Taboulleh, if you will. [/QUOTE]
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Breadmaking at home
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