Homemade sourdough bread with goat cottage cheese and grilled tomatoes from Sophie Dahl

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This delicious recipe for homemade (!) sourdough bread with goat cottage cheese and grilled tomatoes by Sophie Dahl comes from Sophie Dahl’s delicious book From Season to Season  (Carrera, € 24.90).

Ingredients

For 2 people:

For the sourdough bread

  • 400 grams stone-ground whole wheat
  • (wheat) flour or white flour (I sometimes make it with spelled)
  • 1 teaspoon bicarbonate of soda/baking powder
  • 1 teaspoon salt
  • 3.5 dl buttermilk

For the rest

  • Vine tomatoes, about 12-16 for 2 people
  • Pepper and salt
  • A splash of olive oil
  • A splash of good quality thick balsamic vinegar (I use white, but you can also use red)
  • About 1 tablespoon fresh thyme, chopped
  • 50 grams of goat’s quark or other creamy, young goat’s cheese

Sourdough bread is very easy to make yourself. Once you know it, the world of bread baking suddenly seems a lot less terrifying and inaccessible. This is a delicious winter breakfast, especially when you top it off with a drop of good olive oil and a pinch of sea salt.

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Heat the oven to 200°C/180°C Fan/Gas 6. In a large mixing bowl, whisk together the dry ingredients and make a well in the center with your hand. Pour the buttermilk into the well and gradually work the flour in with your fingers using circular movements.

The dough should be nice and soft, but not too sticky or elastic.

If all goes well, it will go quite quickly and you should not knead the dough for too long. Shape it into a ball and place it on a floured work surface.

Roll the dough very gently with your hands into a smooth ball and turn it over. Place the dough on a floured baking sheet, cut a fairly deep cross in the center and put the sheet in the hot oven for 40 minutes. If you are not sure if the bread is ready, tap the bottom. If all goes well, it sounds quite hollow.

Start the grill for the tomatoes on the highest setting. Wash the tomatoes and dry them well, but leave them on the branch. Place in a roasting tin, season with salt and pepper, drizzle with olive oil and balsamic vinegar and sprinkle with chopped thyme. Place them under the hot grill for 5 to 10 minutes, or until the skins begin to crack and start to turn black.

Spread goat’s cottage cheese on your bread and mash a few cracked tomatoes on it. Delicious!

Sourdough bread with goat quark and grilled tomatoes

Source: Culy by culy.nl
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