Layer Bread

Posted on March 28, 2011

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I baked these layered rolls, based on a recipe from Richard Bertinet’s ‘Dough’ this morning.

We had them for lunch, fresh from the oven, with mozzarella, avocado, tomatoes, pesto and rocket.

They are very easy to make as there is no shaping, just some random cutting and stacking. I made two batches of dough to make them stripy. One batch was wholemeal and the other was a mixture of strong white and plain with a handful of medium oatmeal.

The reason for my flour mix was driven my the March 2011 Fresh From The Oven Challenge, which was set by Helen from Fuss Free Flavours.

“My challenge is to bake something yeasted, using flour where you know either where it was grown or where it was milled”

My plan was to walk to our local windmill at Heage. It is the working mill that featured in the same episode of Market Kitchen as me. I was looking forward to making something with their tasty stoneground flour and showing you a photo or two of the beautiful six sailed windmill in action.  My plans were thwarted though, as the mill is not regularly open until 1st of April. So that post will have to wait until another day.

This bread was made using bought from Caudwell’s Mill at Rowsley. I called in on my way back from Buxton last week. Caudwell’s Mill has the claim to fame that it was the first mill to use rollers to mill the flour. Unfortunately they haven’t been as lucky as Heage in gaining funding to renovate the mill back to working order so although it is a beautiful place with an excellent cafe and a flour sales shop, they only pack the flour there.

Caudwells is, incidentally, the place with my favourite ducks. These three follow you around when you are trying to take arty pictures of the mill.

So I guess I have failed my challenge this month. The flour wasn’t milled where I bought it, plus I got distracted by cute duckies instead of photographing the mill.

On the upside, the rolls were delicious and I made a crazy looking spiral two-tone loaf with the leftover dough. Failure tastes good when it’s bread shaped.