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WALNUT AND RYE BREAD RECIPE

Chef Rosemary ShragerThis recipe comes from Chef Rosemary Shrager who many of you will know as the cookery teacher in the TV programme Ladette to Lady.

Rosemary Shrager, the ebullient and vivacious chef, moved her cookery school from Amhuinnsuidhe Castle on the Hebrides to Swinton Park in 2003.

Her school has been running for four years to wide acclaim, and has been voted one of the top ten cookery schools in the UK by several publications (The Observer October 2001, House and Garden May 2002 and The Independent August 2004).

She has previously worked for Pierre Koffman at Tante Claire and also with Jean Christoffe Novelli. Heralded as 'the wizard of the new cookery school' by the Tatler, Rosemary is passionate about food and she teaches with an infectious enthusiasm. Claire MacDonald said her “passion for the subject and desire to impart her knowledge, which she does with warmth and verve, cannot fail to fire those fortunate enough to be her pupils”.

To find out more about learning to cook with Rosemary Shrager <click here>

Ingredients

500 g strong white flour
150 g rye flour
20 g fresh yeast
400 ml water
15 g salt
1 tablespoon walnut oil
1 large handful of walnuts, chopped

Method

  • Preheat the oven to 220°C.
  • Mix together the flours, yeast and salt and use the water to bring them together into a dough.
  • Knead for about 10 minutes adding the walnuts towards the end of the process.
  • Put into a floured bowl and allow it to rise for about an hour until doubled in size.
  • After the dough has risen split it into two or three pieces, shape and leave to rise until they have doubled in size.
  • Put them into the hot oven for 10 minutes and then turn down the heat to 180°C for another 20 - 30 minutes, checking to see how they are doing.

Makes 3

Rosemary Shrager
www.swintonpark.com

Email Hub-UK : info@hub-uk.com