Come and say HELLO! Here’s the first part of my UK bookshop dates. The venues are mostly located within 3 hours train ride of London not because I’m lazy but because of my little one :)
Bookshops are my happy place and I never ever take for granted being invited to come, sign books, and meet you. It’s one of the best parts of writing books. If you’d like to come to any of the dates shown, please do follow the links below (or contact the relevant venue) for all the details. I hope to visit more bookshops in September so let me know in the comments below if you think your local bookshop might like to have me.
Details linked below:
Thank you for your support. And thank you for your pre-orders!
Homemade bread
Many of the loaves of bread we see on the supermarket shelves are classified as UPFs, with a long list of ingredients that aren’t included in bread from a bakery or found in our cupboards at home.
Making bread at home is not as easy as grabbing a loaf from the shops, but it’s not difficult and it’s very rewarding. I’m not a baker by any means (developing this recipe was my first time making bread) so if I can do it, I’m confident you can too! I didn’t include this recipe in my upcoming book, Real Healthy, because the book focuses on everyday recipes, all of which are much speedier than this, but I wanted to share it with you here because it follows the spirit of the book which is ideas on how to unprocess your diet and focus on more whole foods.
I won’t be making bread every week (I’m a busy mum trying to fit too many things into the day as it is!) but I’ll be trying to make it once a month or so, probably in a double batch, and freezing whatever we won’t eat within a couple of days to enjoy another time. If you decide to do the same, I’d suggest slicing before freezing, storing in a bag like this, then you can toast straight from frozen, as and when you want.
Makes one loaf (double if you like!)
250g wholemeal bread flour
250g white spelt flour
7g fast action yeast (1 sachet)
400ml lukewarm water
12g fine salt
In a large bowl, mix the flours and yeast then pour in 350ml lukewarm water. Mix well then cover with a damp cloth and leave to rest in a warm place for 30 minutes.
Mix the salt with the remaining 50ml lukewarm water until dissolved. Add to the dough, mix, and leave to rest, covered with a damp cloth, for 1.5-2 hours, or until doubled in size.
Line a loaf tin with parchment paper. Use your hand to remove the dough from the bowl onto a clean surface, roughly shape into a log and transfer to the loaf tin. Cover with a damp cloth again.
Preheat the oven to 200C fan. In the time that it takes for the oven to come up to temperature, the dough has a chance for a final proof. Use a sharp knife to make a cut on the top of the bread then transfer the tin to the centre of the oven and bake for 40-45, until it is golden and sounds hollow when tapped on the base. Leave to cool then slice and enjoy!