I have recently been re-reading Michael Pollen and his 7 word eater’s manifesto of “Eat food. Not too much. Mainly plants”. It makes sense to me. Here in the Fuss Free household we try to eat a predominately plant based diet. We both love meat, eggs and dairy, but not in large quantities. Undoubtably a mainly plant based diet is better for my wallet, waistline and for the planet, also, increasingly I am starting to think that it is either right or wrong to raise and kill animals for food, and that only choosing higher welfare is fudging the issue. The thought of being vegan slightly frightens me – I know I would eat well – but I would not want to give up my leather shoes and bags, silk, pearls and my feather duvet.
Food politics and choices is a complex issue, is it not?
My vegetable drawer was full of root vegetables, including the ever present swede which comes in my fruit and vegetable bag and languishes at the bottom of the fridge until I crack and put it in the bin. I abhor food waste, but I have no love for the humble swede, so I tried grating some into my loaf, along with carrots and parsnip. I’d made tofu the evening before – with my dislike of cow milk I drink soy, and have a soy milk machine which enables me to make fresh tofu in 30 minutes, I’d kept the whey to use in bread.
With a slow overnight rise the resulting loaf was moist, flavoursome with a dense firm crumb. Delicious oven fresh or toasted the next day. There was a hint of the vegetables, and the flecks of carrot were visible. One to be repeated.
Recipe: Root Vegetable Loaf
Makes 1 small loaf
250ml soy milk whey – or water
2 tsp dried yeast
350g strong white bread flour
150g wholemeal bread flour
1 tsp salt
2 tbs rapeseed oil
200g grated root vegetables – I used a mix of carrot, parsnip and swede
Add the yeast to the whey or water and stir. Add the rest of the ingredients, mixing to a dough. Knead but had or with the dough hook of your stand mixer until smooth and elastic. Place into a bowl and cover, place in the fridge for about 12 hours or until doubled in size.
Knock the bread back, shape and place into a oiled 1lb loaf tin. Allow to rise again. Bake at GM7 / 220C for about 40 – 50 minutes.
And lastly to Yeastspotting.