Recipes
with Rosie at LoveJars
Our recipe section has a range of home-style cooking and meal ideas to use those delicious organic vegetables you have worked so hard to grow. Now time to reap the benefits!
You can of course, use our recipes as a guide and tweak them to suit your own tastes. They are in the main, written by somebody who loves food and doesn't measure anything (Carrie) so we hope you enjoy our 'rustic' take on the selection of dishes here. We have recipes by vegetable, fruit, nuts or herbs and soups, which are extremely versatile as well as some fabulous and inspiring Canning & Preserving recipes and information from our lovely friend at LoveJars - Rosie.
You can also submit your recipes and we will share them on our Growers' Recipes section!
Slow Cooker Bread
A hunk with creamy butter and dunked into a flavoursome soup or filled with your favourite filling to take to your allotment with you!
Ingredients
- 1/2 cup warm water
- 2 cups of warm milk
- 2 Tbsp melted UNSALTED butter
- 1-3 tablespoons of sugar (add more if you like sweeter bread)
- 3 tablespoons of active dry yeast (conservative side)
- 6 cups of whole wheat flour (or 3 cups whole wheat & 3 cups all-purpose flour)
- 2 teaspoons of salt
- 1 teaspoon of baking powder
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
Method
Grab a big bowl, and stir the 1/2 cup of warm water, 1 (or more) tablespoons of sugar, 3 tablespoons of yeast. Wait for 5 minutes (no longer - mine went all over the place the first time!) – it should be frothy on the top. While your waiting warm 2 cups of milk and 2 Tbsp of butter in microwave.
Next, add milk and butter to yeast mixture. Using a standing mixer slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder. Mix and knead the dough. (I used dough hook once I had incorporated most of the flour for about 5 minutes then kneaded by hand for another 5-7 minutes.)
Line your slow cooker with cooking (baking) paper and place in your round ball of dough. I will rise in the slow cooker as it heats through. Cook on High power for 2- 2.5 hours. Start checking at every 7-10 minutes until top is sponge-y but springs back and no moisture on the top. The bottom should be a nice brown colour as well as sides. I put mine (just the loaf) in the oven on broil/grill for less than 5 minutes to get a nice crusty top too!
NOTE: You can use a tea towel on top if you want to avoid condensation dripping in down on the loaf. I haven't tried this myself - let me know how you go!
*Use UNSALTED butter or adjust extra salt added!
*Add MORE sugar if you want a sweet bread like in the shops.
*If you can't or are not skilled/practiced at kneading try the 50:50 ratio with whole wheat flour and all purpose flour, otherwise you will end up with a very dense loaf.
*Make sure it is completely cooked through - my loaf took 2 1/2 hours!!
Slice and enjoy as whole grain toast or sandwich bread!
Recipe from Danielle Luttrell
