from one generation to the next
Adapting to eating within the constraints of the FODMAP diet has taken time. Learning to cook without onion and garlic and giving up apples and pears have been quite an easy task if you compare it to adjusting to life without wheat.
I’ve never been a fan of flabby sliced bread sold in a plastic bag, we have always been a household that uses a bread knife to saw off chunks off a crusty sourdough loaf. After six months of experimenting with locally milled spelt flours, I now know why modern wheat grain was selected for cultivation. It has a unique gluten that so other grain can begin to emulate, no matter how adept the baker.
Trying to reproduce a much loved food with restricted or substituted ingredients has led to disappointment, so rather than continue trying to improve my 100% sourdough spelt bread, I’m moving on. I’m happy to eat toasted commercial spelt bread for breakfast, but now I have a list of savoury muffins and loaves to try out that will potentially make a delicious aside to a bowl of soup or salad, taste good topped with cheese and even toast well, once past it’s prime. No more hankering after what cannot be.
I have no idea the source of this recipe. It was lovingly handwritten by me in my blue recipe folder at a time when I carefully formed each letter of each word, at least 20 years ago. I have no recollection of ever making it before, though only recipes that had been successfully tested were given space on those hallowed pages. It has earned the right to be there now!
We loved this loaf. It was savoury with herbs, carrot sweet, textural thanks to the polenta and moist from the addition of yoghurt. While still warm from the oven we had to stop ourselves from over indulging. On day two it was still fresh enough to enjoy with a bowl of vegetable soup, then on day three warm after a quick flash under the grill we enjoyed the crisp carrot and cornmeal soda bread with thinly sliced cheese.
Who needs wheat?
1 cup of instant polenta
1 cup wholemeal spelt flour
2 teaspoons bicarbonate of soda (baking soda)
1 cup coarsely shredded carrots
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely snipped chives
2 tablespoons finely chopped parsley
1 tablespoon maple syrup
1 cup natural yoghurt
2 large eggs (I cracked 2 double yolkers!!)
125g unsalted butter, melted
1 tablespoon, pumpkin seeds
Preheat the oven to 170C fan forced.
Grease a loaf tin and line it with baking paper.
In a large bowl mix together the flour, cornmeal, soda, herbs, carrots and seasonings.
In a separate bowl whisk together the yoghurt, eggs and melted butter.
Mix the wet ingredients into the dry ingredients and stir well to thoroughly combine.
Tip the mixture into the prepared loaf tin, sprinkle the pumpkin seeds on top and press then lightly into the batter.
Bake the loaf for 45 minutes or until it is done when tested with a skewer.
Remove the loaf from the oven and allow to rest in the tin for 5 minutes before turning it out onto a wire to cool.