GRILLED FLATBREADS

SERVES 6 FLATBREADS

1 2/3 cups (200g / 7oz) all- purpose flour

1/2 tsp. salt

3 tbsp. canola oil

NUTRITIONAL VALUES

Calories: 183kcal
Fat: 7.3g (0.6g S.Fat)
Carbs: 25.4g
Protein: 3.4g
Sugar: 0.1g
Sodium: 194mg

METHOD

Combine all the ingredients in a mixing bowl with 1 cup (100 mL) water and stir with a wooden spoon until the flour and liquid combine to form a dough. Turn the dough out onto a floured work surface and knead for 5 minutes by hand. Rest the dough for 20 minutes, covered.

Divide the dough into six even pieces and roll them out as thinly as you can with a rolling pin.

Grill them for 2 to 3 minutes on each side over direct heat.

PULL-APART BREAD

SERVES 1 LOAF

4 button mushrooms

1 spring onion

1/4 bunch parsley

1 loaf bread (about 1lb./455g white, ciabatta, spelt or other artisanal bread)

1/4 cup (50g / 2oz) herb and garlic butter, coarsely chopped

NUTRITIONAL VALUES

Calories: 1059kcal
Fat: 13.1g (2.8g S.Fat)
Carbs: 201g
Protein: 32.4g
Sugar: 18.4g
Sodium: 2664mg

METHOD

Chop the mushrooms, spring onion, and parsley finely.

Make crisscross cuts across the loaf, but don't cut all the way through. Spread the mushroom, spring onion, parsley, and herb butter on top of the loaf.

Cook the loaf for 20 minutes on low heat with the lid closed. Serve immediately.

RECIPE NOTES

Sun-dried tomatoes, olives, vegan mozzarella, and basil are just a few of the other ingredients you can use to fill the loaf.

GRANARY BREAD

SERVES 1 LOAF

1 tbsp. active dry yeast

1 tsp. raw cane sugar

6 2/3 cups (800g / 28oz) whole- grain spelt flour

3/4 cup (100g / 4oz) sunflower seeds

2/3 cup (100g / 4oz) flaxseeds

1/3 cup (50g / 2oz) pumpkin seeds

1 1/2 tsp. salt

3 cups (700ml) water

NUTRITIONAL VALUES

Calories: 1776kcal
Fat: 70.9g (8.8g S.Fat)
Carbs: 229g
Protein: 76.9g
Sugar: 6.2g
Sodium: 3722mg

METHOD

Set aside until the yeast and sugar have dissolved in 3 cups (700 ml) warm water.

Combine the flour, sunflower seeds, flaxseeds, pumpkin seeds, and salt in a mixing bowl.

Mix the liquid into the dry ingredients thoroughly. Make no kneading! Allow the dough to rise for 12 hours, covered.

Preheat the Dutch oven by arranging the briquettes in a ring in the grill. Position the Dutch oven in the center of the grill. Close the lids of the pot and the grill and set aside for 10 minutes to preheat.

Place the dough on a lightly floured work surface, lightly press to flatten, and fold all the sides into the center. Line the Dutch oven with parchment paper and place the dough inside, seam down.

Close the barbecue or place five or six glowing briquettes on the lid of the Dutch oven. 45 minutes in the oven Remove the lid from the Dutch oven and continue to cook for another 15 minutes to form a crispy crust.

Allow to cool completely.