Soup for dinner here tonight. Yum.
I love soup (for taste, health, ease and budgetary reasons!!), Peter loves soup and the kids mostly like soup, so it features pretty regularly in the cooler weather …. however I’m pretty sure the main reason they like it, is for the bread that we let them ‘dunk’ in it.
Check freezer tonight. Oops. No bread.
Harry, my little carbivore, looks up at me like he’s actually going to cry.
Never mind my boy …. quick bread to the rescue! And tonight we loaded it up with my delicious Cheesey Sprinkles (Vegan Parmesan) for a fabulous flavour and nutrition boost.
- 2.5cups spelt flour (half white, half wholemeal) OR rye flour
- 2.5tsp GF baking powder
- 1 cup water
- 2 tbsp olive oil
- 3 tbsp of my Cheesey Sprinkles
- 1/2 tsp pink salt
- Optional – 2 tsp fresh chopped rosemary and a few grinds of black pepper
Place all of the dry ingredients into your processor or thermal cooker and whizz to combine evenly. (Speed 4, 10 seconds).
Add the oil and water through the top chute whilst processing then pulse together to bring it to a rough dough.
Split the dough into 2 pieces and, using wet hands, form into 2 log shapes.
Lay on a lined baking tray and place into a preheated 200C oven for about 20 minutes or until the bottoms are golden brown and sound hollow when tapped. Finish with a short time under the grill to give an extra crunchy top crust.
Allow to cool for a few minutes before slicing and eating.
This bread freezes and defrosts well, just make sure it is wrapped in an airtight seal before you place in the freezer.