Cooking time: 35 minutes
170g Strong White Flour
170g Wholemeal Flour
30g Dark Malt Powder
4g Bicarbonate of Soda
170g Whole Milk
170g Dark Beet
Vegetable Oil for Greasing the Tin
After sharing dreams of starting his own micro-bakery, Tess and Andrew suggested he bake bread for the pub. Nearly a year later here he is, using up kitchen leftovers and dregs of kegs. ‘You can put anything in bread,’ Emmanuel explains. Potato, hummus, beer, onion and dill with smoked salmon, seaweed and mackerel, beetroot, pumpkin, liquorice, charcoal, the list is never-ending. You name it, he’s tried it
- pictures: David Merewether
- styling: Helen Barton
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