Rustic Bread from the Agrarian Kitchen.

Rustic Bread from the Agrarian Kitchen.

At the Agrarian Kitchen, we all made a loaf of bread which was cooked in the wood fired oven. We took the loaf home. Rodney had started the pre-ferment the previous day, and we carried on with the process. I wasn't sure how the recipe would convert as we all spent a good 20 mins. slapping the dough down on the stainless steel bench. I shouldn't have worried as you can see by the result. It is truly amazing what a very small amount of yeast and sufficient time will do to raise the dough.

Begin the pre-ferment the day before

In the TMX bowl mix
450g bread flour, (I used Laucke premix)
270g warm water
1 1/2 teaspoon of salt, (not if using premix)
1/8 teaspoon of dried yeast

Knead for 1 min. on knead setting.
Leave in TMX bowl and place in a warm place for 12/16 hours.(over night)

Final dough

Sit bowl back on base and add the following ingredients, It will look very full but will settle down once kneading starts.
270g bread flour
90g rye flour
90g wholemeal flour
355g. warm water
8g salt, (not if premix is used)
1/2 teaspoon dried yeast.

Knead for 5 mins.
on bread/dough setting.
Tip out of TMX bowl into a large bowl that has been oiled, and cover with plastic.
Let sit for 2/3 hours, knocking it down after 50 mins.
When it has doubled, turn out on to silmat and knead by hand for 1 to 2 mins. Form into shape required to fit tin, which should be oiled or lined.
Place in bread tin or large cast iron casserole, cover with plastic and let rise for 1 to 1 1/2 hours until doubled.

Preheat oven to 220/230c, cover bread with foil formed into a tent over bread, or cover casserole with lid.
Cook for 30mins. turning bread around after 15 mins.
Remove cover and cook for another 20 mins., turning after 10 mins.

Test to see it is cooked by tapping on the base, it should sound hollow.
If not cooked , return to oven without tin, for 10 more mins.
Cool on wire rack.


You can make 1/2 mix, reduce cooking time to 30/40 mins in total.
If you wish to grind your own rye and wholemeal flour, do it before you start the premix, and set aside for the next day.

Salsify Salad with Dressing

Salad Dressing /Rodney Dunn

On Saturday 28th. August 2010, I attended The Agrarian Kitchen for a cooking class. Several of the recipes are suitable for conversion to the TMX. Rodney Dunn 'borrowed' this recipe from Jamie Oliver. It was used to dress a salad of Salsify roots and mixed salad greens. I think you could replace the salsify with parsnip.

Salad for 10 serves

2kg. salsify roots, or (parsnips)
200g. salad greens
1/2 cup of chopped almonds

300g milk
6 cloves of garlic peeled
3 anchovy fillets
2 Tablespoons of white wine Vinegar
120 g. extra virgin olive oil
1 teaspoon Dijon mustard



Cook the salsify in boiling water until tender, rub off skin with fingers, OR peel parsnip and slice and steam in Varoma until cooked.

Place milk , garlic and anchovies in TMX bowl and cook for 10 mins on varoma, or until garlic is soft.

Add wine, oil and mustard to bowl and zap until garlic is incorporated into mixture.Speed 7 for 10 seconds.

Place in jug, cover and put in fridge to use as a salad dressing.

Dry fry the almonds until roasted, Put aside.

Mix Salsify/parsnip with greens and dress with dressing. Sprinkle with almonds.

Flavored Mayonnaise

On a recent holiday in South Australia, I noticed some "gourmet' Mayonnaise. I like the texture and taste of the EDC Mayonnaise, so thought these additions would be interesting. When I make the EDC recipe I use 2/3's Rice Bran oil and 1/3 olive oil. This mild flavor lends itself to other flavors.

ADD TO TASTE.

(1) Wasabi

(2) Dill

(3) Coriander, lime(rind and Juice), chilli

(4) Cucumber and capers

When I make Mayonnaise, I leave a little in the bowl and add 1/2 an avocado It will keep in the fridge for a couple of days without discoloring. Makes a good dip and is nice on toast.

Self Saucing Banana Butterscotch Pudding.

Self Saucing Banana Butterscotch Pudding.

I was looking for a hot pud that the Grandchildren and adults would like. I found this recipe in the June/July 2010 "Dish", publication. This pud has a nice balance between the Banana, sultanas and orange rind. No one flavor dominates the other. It is also very easy to make in the TMX.

Heat oven to 180c.

1 banana sliced into the bottom of a 6 cup oven- proof dish.

Into TMX bowl place 1/3 cup of BROWN SUGAR and RIND OF 1 ORANGE. Zap 10 sec. on speed 7
Add to bowl,1 VERY RIPE BANANA, 3 TABLESPOONS OF MELTED BUTTER, 1EGG, and 1 CUP OF MILK.
Zap 10 seconds on speed 7.
Add 190g S.R. FLOUR, 1/2 teaspoon of CARDAMON, 50g SULTANAS.
Mix on bread function for 20 secs. Check to see that all is combined.

Pour over sliced Banana in dish.

In a jug, combine, 1CUP OF BOILING WATER. 1/2 CUP OF BROWN SUGAR, and 2 TABLESPOONS OF MELTED BUTTER.

Pour this over the pudding. If poured over a spoon, it will not make a hole in the pud.

Cook in preheated oven 180c for about 40 mins. Test to see that center is cooked.

TIP. Cook in a flat dish as the crust is particularly nice.

Serve with cream or icecream.