This is one of my most favourite breads to make for a brunch party. Yes it does take up oven time, but its simple to make this one dish looks dressy! Just add in the cheeses, fruits, dips, cold cuts and what have you there..a platter out of any glossy food magazine…
This time I decided to make the bread healthy so substituted half the flour with beaten oats. The bread was denser and took almost 55 minutes to cook, but was yummy as hell… Also I added a fair bit of tiny chopped coloured bell peppers, freshly cracked black pepper, olives and a fair bit of fresh dill. It’s amazing display of colours when you cut a slice.
Baking Time: 55 minutes
- 330 ml beer (the stronger, the more intense are the flavours. This time I used a Kingfisher strong)
- 3 cups flour (I used a combination of oats and all purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 100 grams Gruyère cheese
- 50 grams of finely chopped coloured capsicum
- 10-12 sprigs of fresh dill
- 2 tablespoons of olive oil
- 2 tablespoons freshly ground coarse pepper corn
- Salt to taste
- 1 tablespoon sugar
- Pre-heat the oven to 220 degree C.
- Grease the loaf pan with butter.
- When the temperature comes up to 200 degree C, mix all the ingredients together. The mixture will be dry, but that’s what creates the crust.
- Pour all the combined ingredients into the greased loaf and bake till the top is crusty and golden, about 45 minutes.
- Add a blob of butter and cook with the oven door open for about 10 minutes. At this stage you could add some ice cubes in a baking dish on the bottom of the oven. This will help you get a crisper top.
- Let the bread stand for 10 minutes before you start slicing it.
- Serve with cheese platter, fruits and cold cuts.