Easter Sunday loaves

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Easter weekend in Rome: we went to Tivoli, east of Rome for Easter lunch for friends and a walk in Villa Gregoriana. It’s a park in a ravine, with paths, waterfalls, and grottos. About an hour and a half to walk down and up, it was lovely and green. On Good Friday we’d headed to Marconi to get me a new espresso machine for Accra, which I brought back safely in my suitcase and have now used for excellent cappuccini. It is getting easier to get OK Ghanaian coffee in Accra, which helps  (though I mix it 50/50 with my Italian Lavazza).

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From our local Garbatella supermarket: How about a piglet head?  (We resisted.)

As usual I took advantage of the lower temperature  in Rome to bake bread without collapsing in a sweaty heap. Accra is really hot and humid this week, which slows life down. It’s too expensive to run A/C all the time, so we have fans strategically placed around the apartment and try to manage, saving A/C for the bedrooms at night. So a few days of lower temperatures in Rome where it was comfortable to cook were very appreciated. Plus seeing friends, having the first Aperol Spritz in a sunny piazza, going for walks in spring sunshine – all very nice.

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No-knead Easter Sunday bread  (this made 5 small loaves)

1200 grammes white what flour (here, 00)
350 grammes wholewheat flour
175 grammes quick-cooking oatmeal
125 grammes sunflower seeds
25 g fresh yeast (or 12 grammes dry yeast)
3 tsp sal
1.35 litre lukewarm water

Dissolve the fresh yeast in the water, then add everything else. I was using up what we  had of seeds and oatmeal but the ratios seemed OK. Mix everything well, fold and fold with a strong spatula. Cover bowl (I use a plastic shower cap) and leave it to double for a few hours at room temperature. I folded it again, then divided dough between five small parchment-lined bread tins. With bigger tins this might make 3 large loaves. Leave to double again, with a kitchen towel covering the tins. Heat oven to 220C and slash the tops with scissors right before loaves go in, so edges do not crack. Bake for 45 minutes or so, depending on your oven. For these, I tool the loaves out of the tins the last ten minutes to crisp up the base  a bit, as the dough is quite wet and it can otherwise end up a bit pale. (Lesson learned.) Cool on rack before slicing.

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