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Nasturtium and pumpkin seed bread.
The recipe for this lovely bread comes from Frances Bissell’s new book, The Scented Baker which is available to buy from our website from next week – click here. Advance orders are being taken now. We were honoured that Frances chose Maddocks Farm Organics as her recommended source of edible flowers in her new book and delighted when we were approached to try some of her recipes in advance. What I love about Frances’ approach to edible flowers is that she uses them in recipes rather than just as a garnish on the side. This bread contains both nasturtium flowers and seeds and is fabulous. Makes a 1kg/2lb loaf 500grms/1lb strong white flour 2 teaspoons salt 2 teaspoons fast action yeast 2 tablespoons olive oil 300ml/1/2pint of warm water 75grms/3 oz pumpkin seeds 10 nasturtium flowers (I added more as I love to see the bright flecks through the bread) 1 tablespoon fresh nasturtium seeds, chopped Mix all the dry ingredients into a bowl, make a well in the middle and pour in the oil and the water. Draw the flour into the centre and mix well until the dough leaves the sides of the bowl. Once the flour and liquids are combined, quickly work in the petals and seeds. (If you want the petals to look large and more complete the add them towards the end of the kneading process so they don’t break up so much). Turn the dough onto a floured surface and knead it for five minutes. Shape the dough and put it into a lightly greased 1kg/2lb loaf tin. Cover loosely with lightly oiled greased cling film and let it rise in a moderately warm place for about an hour, by which time it should have doubled in size. Bake for about 35 to 40 minutes in an oven pre-heated to 200 degree c/400degree F/gas mark 6. Turn the loaf onto a wire rack and cool completely before slicing – if you can bear to wait. You can order a box of nasturtium flowers from us here. If you make a note on your order, I am happy to throw in a tablespoon of nasturtium seeds for free. (We are nothing if not generous here!!) 🙂 You can order Frances’ Book here.