BREAD – HOW ELSE DO YOU SOUP UP YOUR SOUP?

 

“Souped-up” defined by the Miriam Webster Dictionary as “made greater in power and appeal”

Nothing says winter like a steaming bowl of soup. And nothing compliments a hearty soup better than a piece of toasted Sprout Seeded Sourdough drowned in Myrtleford butter, or maybe a chunk of baguette with a smear of Holy Goat Black Silk Cheese…oh! Oh! Oh! What about Toasted Good Loaf Pumpkin Bread with a drizzle of Salute Olive Oil and a sprinkle of Pyramid Hill Salt…

Bread Awesomeness at Bendigo Wholefoods…

  • We stock over 90 different breads – in fact if you include the tortillas, rotis, pides and other global breads there are usually over 100 bready options in the store on any given day.
  • At least 60 of our breads are wheat free and a vast majority of them are sourdough (i.e. no added yeast)
  • Good Loaf delivers to us everyday still warm and on weekdays sprout comes freshly baked from Castlemaine and
  • New to our bread menu on Saturdays SImm’R Sourdough is gracing our shelves. Try the Beetroot and Pepper, Carrot or Cumin or Spinach and Fetta Sourdoughs. Their Brioche rolls are perfect for sliders too.

But if you get short, or want to make your own, here’s a quick option you can whip up at home to soup up your soup…

Two-minute Teff Bread

Teff-bread-wedges

Teff is a gluten free grain, originally from Ethiopia, that grows faster than any other grain. It’s about 14% protein, helps stabilise blood sugar and is super easy to diges. Better than that, it is super versatile and super yummy with a nutty grainy taste like quinoa or millet. We stock Teff Flour from ‘Bob’s Red Mill’ you’ll find it in the “Make & Bake” section at the rear of the shop.

This bread takes NO TIME to whip up and cooks quickly. Any leftover wedges can be toasted the next day. Awesome with mashed avo, or as a quick gluten free pizza base. Courtesy of www.alexxstuart.com.au – Cookbook author and blogger Alexx writes about living the low tox life deliciously.

Ingredients

1/4 cup Teff flour

1.5 tablespoons water

2tbsp coconut oil or butter

1/2 -1 tsp dried herb mix of your preference

1 egg (organic pasture raised from healthy, happy chooks!)

2 pinches salt

1 heaped tsp baking powder

1 tsp apple cider vinegar (optional. makes it more fluffy by interacting with the baking powder)

+ 1 tbsp coconut oil or butter for frying

How to

  • Preheat a pan with 1 tbsp coconut oil or butter on med / high
  • Beat it all together with a fork until it’s a thick slop.
  • Let it stand for a minute
  • Put the ‘bread batter’ in the pan and fry on one side until it rises a bit, and after 2-3 minutes, flip and repeat on the other side.
  • Take off the pan. Cut into wedges. Top with stuff or dip into soups.

 

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