In My Kitchen March 2016: Purple Wheat Bread with Goat Cheese and Truffled Honey
It was most necessary for my In My Kitchen March to contain purple for I have only just emerged from the purple haze that Prince left behind in Australia at the end of February. It was an experience I will never forget. I was shocked to find that there were others ( thousands) of people that were just as ecstatic to see him as me AND that knew every word of every song too. Guess that’s why the tickets sold out in 10 minutes and I couldn’t get more than my one. I had no idea there were so many of us out there in the suburbs singing along to the perfect rise and fall of “Adore”
At any rate in honour of this I found some Purple Wheat and turned it into a perfect walnut and apricot loaf. Give it a try it’s easy and great with goat cheese.
And beautiful blueberries that I bought from Hillview Fine Foods. These are grown on and around Jason’s farm in Batlow, between Wagga Wagga and Canberra. They were gorgeously fruity without being too sour. I loved hearing his story and will be buying in future.
Oh these are very special to me. They came all the way from France with a friend. We worked together a few years back- she selling cheese and me writing recipes with it. One day I cooked some Australian “Du Puy lentils ” and she hadn’t used them before either here or at home, and was amused to see me using ” French style lentils”. She has since moved back to France but when she visited this week she brought this gift for me. It means so much to me and I can’t wait to cook them. Thanks Isabel x
These truffled hazelnuts are going to be perfect with my Purple Wheat and honey loaf. I first tried them with blue cheese HERE in a post featuring the Grand Dairy Champion Cheeses in Australia for 2016. It’s an Australian product. I am not sure what kind of honey it is made from because it crystallizes this is easily fixed with a small amount of heat. Some truffle honeys are made with Acacia honey (only from Europe and N America) as this never crystallizes, due to it’s high Fructose levels.
Purple Wheat Bread
- Oven Temp: 180 C / 360 F. Loaf tin 23 cm x 9 cm (9 in x 3.5 in)
- 240 gm / 2 cups/ 8.5 oz of purple wheat flour
- 160 gm / 5.7 oz/ 1/1/4 cup white or bread flour
- 10 gm / 2 teaspoons dried yeast
- 50 gm / 1.8 oz melted butter
- 50 gm / 3 Tablespoons honey
- 125 ml water / ½ cup / 4.3 fl oz
- ¾ to 1 cup ( 250 ml / 805 fl oz )Extra water to finish
- 1 teaspoon salt
- 1 cup chopped walnuts
- 1 cup chopped apricots
- 150 gm / 3.5 oz goat cheese
- truffled honey hazelnuts or quince jam
- Combine honey, 125 ml / 4.3 fl oz water and sprinkle with yeast. Leave in a warm place till foaming. This will take about 10 minutes
- Put the flour, salt, yeast mixture , butter and ¾ of the remaining water into the bowl of a mixer. Knead on low for at least 10 minutes, or until smooth and shiny and elastic.
- Mix then add nuts and apricot on low. Pour onto a bench with a little flour and just knead together.
- The dough needs to be soft and pliable. It will be silky and smooth once done.
- Roll into a long sausage. Fold in half and twist before putting into the well greased loaf tin ( You don't have to fold it, it just looks good).
- Sit in a warm place till doubled in size.
- Bake for 40-50 min in the middle of a hot oven.
- Cool. Slice into pieces and toast. Spread with goat cheese and drizzle with Truffle honey.
If you would like to join In My Kitchen and let us have a peek inside your kitchen then drop Maureen a line to link up. firstname.lastname@example.org.