Makes 16 slices.
This wonderful hearty bread packs a wallop of flavour and sustenance to a one-dish dinner such as stew or soup.
Can be tightly wrapped in foil and overwrapped in plastic, then frozen for a couple of weeks. Thaw and reheat before serving.
Preheat oven to 450 F (230 C). Cut round of parchment paper to loosely line bottom of Dutch oven or deep 10 in (25 cm) cast iron pan with a domed lid.
In large bowl, combine all-purpose flour, whole wheat flour, oatmeal, baking powder, sugar, salt, baking soda, and thyme. Whisk to fully blend. Stir in buttermilk and egg with wooden spoon until almost blended. Do not overmix or dough will be rather dense. Dough should be quite loose and shaggy.
Transfer to lightly floured surface and lightly knead, adding a little more flour, if required, to form smooth but slightly sticky dough. Shape dough into large round boule and place in Dutch oven or cast iron pan. Slash top in a couple of places and sprinkle with a few extra oatmeal flakes and a light dusting of flour.
Cover and bake in preheated oven for 35 to 40 minutes until well risen and lightly browned. Remove lid and bake for 15 minutes longer, or until loaf sounds hollow when tapped and internal temperature reads about 200 F (95 C). Remove to rack to cool.
Delicious thinly sliced and served with smoked salmon, cream cheese, and fresh dill. Alternatively, serve with shaved non-medicated sliced beef and horseradish with pickles.
Best served the same day it is made (see Storage tip). Excellent toasted.
This recipe is part of the New Breads collection.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.