Mint, Yoghurt and Lime Bread

This is the first savoury recipe of the blog and it had to be bread.  I’ve been making bread for a while now but I’m not regular at it and still consider myself a beginner – I know bread recipes but I’m far from knowledgeable about all the techniques that go into making good bread.  Although I have the good intentions of baking bread regularly, sometimes I just get lazy and buy supermarket produce for a while.  Then I’ll make the resolution again to bake my own as much as possible because it is much healthier and doesn’t have additives and it’s better for the children and so on.

Truth is that fitting bread making into your day takes a bit of organisation.  It takes a while for it to become routine and you have to give it a chance if you want it to become a daily thing.  Sometimes I can manage it for a good while but so far I have always let go eventually.  I do come back to it though.  Because I really do enjoy making bread – maybe almost as much as making cakes.  But not quite.

I've decided to invest in some good bread books, something that can explain and show all the techniques as well as recipes, and currently have in my Amazon basket Bread (River Cottage Handbook No.3) by Daniel Stevens, Artisan Breads Everyday by Peter Reinhart, The Handmade Loaf by Dan Lepard, Tartine Bread by Chad Robertson, Local Breads by Daniel Leader, The Bread Bible by Rose Levy Beranbaum, Bread: A Baker’s Book of Techniques by Jeffrey Hamelman, English Bread and Yeast Cookery by Elizabeth David and The Tassajara Bread Book by Edward Espe Brown.  I think I will need to do a lot more research on them before deciding which ones to buy.

I feel that bread is almost as good a medium as cakes to experiment with flavours.  Probably even more so since you can really showcase the savoury as well as the sweet.  Although I do have to admit I find savoury bread far more appealing than sweet.

This bread was inspired by one of my favourite dips.  It consists of yoghurt, lime zest, lime juice, chopped mint and seasoned with salt.  Sometimes I add in grated cucumber for texture and sometimes toasted cumin for bite and sometimes both.  It’s very versatile and I love it with kebabs and in my family we make kebabs a lot, hence this is an oft made dip.  I thought the combination of mint, lime and yoghurt would translate well into bread so tried it out.

I didn’t use fresh mint because the crop growing in my parents’ garden has just wilted away in the cold weather here in Dundee (it’s been snowing!).  Instead I utilised Egyptian mint tea which I buy from my local tea and coffee shop.  The dried mint is much more potent than the fresh so it’s much easier to infuse the flavour into the bread.  Also, I wanted to incorporate the mint into the actual batter and thought this would work better in its dried form.

I baked this in a loaf tin rather than freeform which was a big mistake.  I always bake my bread freeform and I don’t know why I decided to use a loaf tin this time.  I think I wanted the end product to look good in pictures maybe – you know, look like a proper slice of bread.  Never again.  First of all I made the mistake of lining the tin with foil which ended up just getting completely stuck to the end product.  The very middle on one side didn’t quite bake through, although the rest was baked fine.  Also, the bottom part of the loaf (that which was in the tin) had a paler look to it than normal and I didn’t like it.  I never have these problems when I just bung a vaguely oval shaped dough onto a baking sheet, so it probably was the inexperience of working with the tin. 

But I made other silly mistakes as well, like not slashing the top of the loaf and forgetting to add the wheat bran and crushed dried mint topping which I wanted.  Bottom line was, I was rushed that day and trying to cook the family dinner while I also baked the bread.  This is why it’s good to be organised properly when attempting bread.

This tasted like the savoury dip it was modelled after.  I think the 2 tsp of salt I added was a bit too much so I’ve decreased this to 1 tsp in the recipe below (I wouldn’t add in more than 1 ½ tsp).  The bread is moist but sturdy and you really get the tang from the yoghurt coming through in each bite.  You feel the mint and lime rather than taste them outright, more like an aroma of the ingredients hitting you but then aroma does play such a vital part in the taste experience.  This is fantastic toasted and slathered with salted butter in the morning.

Mint, Yoghurt and Lime Bread

·         300ml water

·         1 tbsp dried loose mint

·         2 limes, zest

·         100ml Greek Yoghurt

·         2 limes, zest

·         1 ½ tsp fast action yeast

·         400g strong white flour

·         100g spelt flour

·         1 tsp sea salt

·         1 tbsp dried loose mint

Boil the water with 1 tbsp dried mint and the zest of two limes so the flavour infuses into the water – the longer you can leave it for the more it will infuse with the flavours.  Strain the water (discard the used mint and zest) and leave to cool.  Whisk the yoghurt into about 200ml of the infused water.  Add the zest of the remaining two limes to the wet mix.

Combine the flours, yeast, salt and dried mint together in a large bowl.  Pour the liquid ingredients into the dry and mix together to form a dough.  If you feel the dough is too stiff, add a little more of the retained water – the dough should be a little on the sticky side but not too difficult to handle.  Cover the bowl and leave for about 10-15 minutes.

Oil a worktop and start kneading the dough, pushing the dough away from you then pulling back.  The dough will be quite wet but do the best you can.  It will look and feel messy but will come together eventually becoming more elastic as you develop the gluten – you should feel a little difference in texture.  Knead for about 10 minutes.

Place the dough in an oiled bowl, spraying a little oil on top of the dough too.  Cover with clingfilm and place in the fridge overnight.

In the morning, turn the dough out from the bowl and knock it back gently, no need to be too vigorous.  Then knead it into the desired shape.  I usually go for a longish oval shape or a round and place the ‘seam’ side down when leaving it to prove (rise for the last time before placing it in the oven).  As I used a tin this time, I kneaded it as usual, then bringing the outsides in (sorry, it’s the best I can do to describe the process), I shaped this into a rectangle that would comfortably fit into my tin.  I placed the dough into the tin seam side down, covered it loosely with oiled clingfilm and left it to prove in a warmish place.  

As it was an exceptionally cold day in Scotland (-1°C) mines took over an hour to prove.  It doesn’t usually take that long.  You’ll need to judge the time on the prove yourself.  Basically what you’re looking for is the dough to rise to almost double its height – no more.  You can actually over prove the dough which is not good.  

Make sure the oven is preheated to at least 250C for a good 20 minutes before placing the loaf into the oven.  It’s important for the oven to be as warm as possible for your loaf to get a good rise and crust.  I baked mine for a little over 1 hour, decreasing the heat 190C after 25 minutes.  I suspect if you bake it free-form it won’t take as long, but it is important to keep an eye on it especially if it begins browning too much on the outside (in which case place some foil over it).  I would give it at least 40 minutes in the oven and then start checking to see if it’s done (it should sound hollow when you knock the bottom and it should also feel a lot lighter than when you put it in).

Leave to cool on a wire rack.

Upside Down Green Apple, Olive Oil and Lime Cake

It’s snowing here in Dundee.  It’s beautiful but quite cold.  I say ‘quite’ because it’s been colder.  You’d think that in such weather I would migrate to warming and comforting ingredients, such as cinnamon, ginger and honey.  And normally I would.  But I’ve had this flavour combination stuck in my head and it won’t go away.  It’s persistently impelling me to make it and I’ve tried to ignore it and bake other things but it’s still there.  I feel like I just needed to make this, if for no other reason than to get it out of my system.

I was inspired to make this by, of all things, a detergent washing up liquid which was scented with ‘green apples and lime blossoms’!  When I saw those words it immediately became a flavour combination for cake and developed into that itch which wouldn’t go away. 

I had to actually go out to my local supermarket and buy Granny Smith apples and actually going out to buy ingredients for a recipe as you know, if you have read my previous posts, is not what I usually do.

I knew I wanted this to have an extreme tang to it so I wanted a recipe in which I could add the juice of the limes as well as lots of zest. 

After a little surfing of the web, I settled on this recipe which used both (juice and zest) in the cake batter and was also an oil cake which would make it very soft, light and fluffy.

A little moment of panic I had was when mixing the olive oil and lime zest and juice together, it occurred to me to add just a wee little dab of green colouring, you know, to make the cake true to name.  However, the wee dab turned into a little more by mistake (you have to be so careful I find with liquid colours) and I must have put in at least a capful. 
Thankfully it didn’t turn the cake into a sickly colour but gave it just a slight hint of green that didn’t look too bad.

This cake has an almighty zing to it.  The kind of zing which makes you salivate as the aroma hits your nose and your taste buds can literally anticipate what’s coming next.  It was too zingy for some non-adventurous individuals.  I absolutely loved it. 

During the time I had this flavour combination buzzing around in my head I knew that I wanted the green apples and lime to give me the sourest taste possible in a sweet bake.  I was so in the mood for a hit like this, especially after all the anticipation and it delivered just perfectly.  It reminds me of those green sour sweets I used to buy as a child.

The cake is beautifully soft, light and tender.  I’m really impressed with this recipe and will be trying it with other citrus combinations, although I think making it in a 9” round cake tin made the cake a little too shallow.

I soaked the green apples immediately in the lime juice and zest after slicing them, and this really helped in them retaining their delicious, tart sourness after such a long bake.  Although, they lost their crisp structure they developed into a lovely pudding like texture on top that had just the right amount of sweetness to offset the sourness from the lime juice.  I had a simple syrup of 50ml lime juice and 25g sugar prepared to douse over the cake once I had taken it out of the oven and turned it over.  However, I was unanimously stopped by everyone as it would have just been lime zing overload.

Upside Down Green Apple, Olive Oil and Lime Cake

·         2 Granny Smith apples (greenest you can find)

·         6 limes, zest of

·         160ml lime juice

·         20g butter (for greasing the bottom of the tin)

·         200g plain flour

·         ½ tsp baking powder

·         ¼ tsp bicarbonate of soda

·         Pinch of salt

·         2 eggs

·         350g caster sugar

·         160ml olive oil

Cut the apples into halves, then each half into a quarter, then each quarter into three pieces (you should get 12 pieces from each apple – 24 pieces in total).  Place these immediately in a bowl with the lime juice and zest to prevent them from browning.  Leave for about 15 minutes if you can.

Preheat the oven to 180C and prepare a 9” round cake tin with greaseproof paper or foil.  Take about 20g of butter and thoroughly grease the bottom of the tin – leave pieces of remaining butter dotted around on the bottom.  Lay the apple slices in a concentric circle on the bottom of the tin.  Try to fit them all in as best you can.

Mix the flour, baking powder, bicarbonate of soda and salt together in a medium bowl.  Beat the two eggs until increased in volume and pale yellow (it took me a good 5-7 minutes to achieve this with a handheld electric whisk).  Gradually add the sugar to eggs, whisking as you do.  The mixture will become thick.

In a separate bowl, whisk the olive oil with the lime zest and juice.  Make sure the juice is still 160ml and it hasn’t decreased too much from the apple soaking (six medium sized limes should give you more than 160ml juice so just top up if you find it has decreased). 

Alternately mix the flour mixture and oil mixture into the eggs, starting and finishing with the dry ingredients.  Pour over the apples in the tin and bake for about 50 minutes.  After 30 minutes you might want to add a foil cap on top to prevent it from browning too much.  Mines took 1 hour in total to bake.

 

Below are pictures of the snow in our garden: