A very tasty, moist bread that is quick to make with only one proving.
You'll need a Kenwood mixer with a dough hook, or a similar machine as it's a very wet dough and not suitable for making by hand.
Flour - I use Dove's Farm or Marriages,both Organic. I play around with the quantity of white flour - sometimes putting in as much as 50%, sometimes none. If you're on a no-wheat diet, it works equally well with Spelt Flour (Doves Farm).
Seeds - I use either cracked wheat or sunflower seeds for the mix and often put sunflower seeds on the top for extra taste.
3 pints malt vinegar
4lb Demerara sugar
2 level tsp mustard seed
2 level tsp peppercorns
2 rounded tsp whole allspice
This makes about 15 lbs of chutney
Cut the rhubarb into 1" lengths
Pare the orange peel (without any of the white pith) and shred finely
Squeeze the juice from the oranges.
Tie the spices in muslin
Put the rhubarb, peel and orange juice into a preserving pan with the onions, vinegar, sugar, raisins and spices.
Bring to the boil and simmer, uncovered for at least 1.5 hours, until its thick and pulpy.
Take the spice bag out and pot in jars that have been heated in the oven.
5 lb Rhubarb
5 lb Sugar
10 tblspoon lemon juice
2 oz root ginger - bruised
8 oz preserved or crystallised ginger finely chopped
Wash, trim and weigh the rhubarb.
Cut into pieces and place in the jam pan in alternating layers with sugar.
Add the lemon juice, cover and leave overnight.
Bruise the root ginger to release the flavour and tie in muslin and add to the pan.
Bring to the boil.
Boil rapidly for 15 minutes
Remove the muslin bag
Add the chopped ginger and the syrup from the jar.
Boil for a further 5 minutes or until the rhubarb is clear and setting point is reached.
Pot and cover in sterillised jars
Makes about 12 jars
This is a wheat free breakfast cereal, with no added salt or sugar (although honey is a form of sugar). Once you've tried it, commercial breakfast cereals don't quite cut the mustard.