AND RYE BREAD
recipe comes from Chef
Rosemary Shrager who many of you will know as the cookery
teacher in the TV programme Ladette to Lady.
Shrager, the ebullient and vivacious chef, moved her cookery
school from Amhuinnsuidhe Castle on the Hebrides to Swinton
Park in 2003.
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).
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
find out more about learning to cook with Rosemary Shrager
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
the oven to 220°C.
together the flours, yeast and salt and use the water to
bring them together into a dough.
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.
the dough has risen split it into two or three pieces, shape
and leave to rise until they have doubled in size.
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.
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