This recipe is from Jamie’s new cook book ‘Everyday Super Food’
The loaf is easy to make and has the substance of batter rather than dough, Jamie says you can bake it straight away or opt to let it rest in the fridge over night to allow for the more complex sour flavours to develop.The recipe says to line a 1.5 litre loaf tin for the batter, I only had a 2 pound tin, which it the biggest I had, so I thought this would be ok. It made quite a lot of batter so I filled up the tin, covered it with foil and then put it in the fridge overnight to let the flavours develop. The next day I found that the batter has thickened and spilt over the tin all over the shelf of the fridge, it was a bit of a mess. I had to empty the batter and paper liner into a large bowl and squeeze out the batter that was stuck to the lining paper. I cleaned out my tin and re-lined it and spooned the thickened batter back into the tin. This time the batter didn’t come right to the top, I must have lost quite a bit on my fridge shelves!
I baked it as the recipe indicated: The result was a ‘busy’ loaf, quite tasty, sort of nutty I suppose but that’s probably due to the amount of seeds in it. It’s very nice sliced with mashed avocado or just toasted with butter.
Would I make it again? Maybe, but I haven’t been able to find a loaf tin that is 1.5 litres, so if I do make it again, I would try splitting the batter into two loaf tins. I have a 1 pound tin so perhaps I would make one large and one small. I’ll let you know if I do! ♥
GlutenfreeSally 