Andy came to visit, and we did a bit of baking in the 9 days he had in London. This bread recipe is a bit of an exercise in substitution, as I didn't have a key ingredient, but more about that in a moment. The recipe is an old family favourite - one that my mum never made often enough for us two - but that we devoured when it came out of the oven, fought over the crust (both ends) and just couldn't get enough of. Sadly the recipe calls for a parochial ingredient, native to those southern shores : Nutty Wheat. What on earth is that? and how do I create it in the UK? I ended up substituting strong wholewheat bread flour, which produced this rather dark looking loaf. If you didn't know any better, you'd guess it was a rye, but it isn't. Hmm... will have to see what I can do.
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