Recipes
FELIN GANOL RECIPES
Many of my recipes are experimental! Ingredients can be added or dropped depending on what we have in stock and how I feel on baking day. If you stick to the basic proportions they seem to be fairly foolproof. The results certainly disappear quickly.
Bread Machine Recipe for a 1kg Loaf
For anyone who's met us at Farmer's Markets here is the recipe I always use for the bread sample I bring along.
Add ingredients to pan in following order
380-400mls water
1.5 tbsp oil (sunflower or olive to taste)
600gms wholewheat flour (for a lighter loaf, 500gms wholewheat and 100gms strong white)
1.5tsp salt
2tsp sugar
1tsp easy blend yeast
Set breadmaker to wholemeal programme, I use the shorter programme on our Kenwood, takes about two and a half hours.
Apple Gingerbread
The old orchard here is very fruitful so we are always on the lookout for new ways to use the apples.
2 medium cooking apples peeled and sliced
175gm butter or sunflower spread
175gm unrefined sugar
1 tablespoon golden syrup
1 teaspoon ground ginger
50gms crystallized ginger (optional)
2 large eggs
2 heaped teaspoons baking powder
350gm 100% wholemeal flour
Set oven to 170C. Grease and line two '1lb' loaf tins or a 25cm square baking tin.
Cream together butter, sugar, syrup and ground ginger. Beat in eggs. Add flour and beat to mix well (adding a little milk to dropping consistency). Stir in apples and crystallized ginger.
Turn mixture into prepared tin. Bake for 30 to 40 minutes until well risen and firm to touch. Cool in tin.
Lemon and Apple Cake
Replace the ginger in the recipe above with the grated rind and juice of a lemon for a different cake!.Great as a hot pudding with cream or custard.
Felin Ganol Fruit Cake
Quick and easy to make. Vegan friendly.
500g 100% wholemeal flour
4 teaspoon baking powder
2 teaspoon mixed spice
200g unrefined sugar
200ml (6fl.oz) sunflower oil
600g mixed dried fruit (I often include cherries, chopped apricots or figs)
400ml (14 fl.oz) orange juice
Set oven to 170C. Grease and line 3x 1lb loaf tins.
Place all the dry ingredients in a large mixing bowl. Add the oil and orange juice and mix thoroughly for at least half a minute.
Turn into the prepared tins. Bake for 40 to 50 minutes until well risen and firm to touch. Cool in tin for 10 minutes then turn onto cooling tray.
If you have no orange juice you can use water or apple juice. Try replacing a little of the sugar with a tablespoonful of treacle for a richer, darker cake; add cinnamon or ginger or grated lemon peel for a spicier flavour.
Date Slice
450g dates
300ml (10fl.oz) boiling water
Put dates in a pan, add water and simmer gently until mixture can be stirred to a smooth ‘spread’. Set aside to cool a little.
225g 100% wholemeal flour
225g porridge oats
150g demerara sugar
225g sunflower spread
1 tablespoon golden syrup
Set oven to 190C. Grease a 30cm square baking tray.
Rub sunflower spread into flour, add oats and sugar and syrup, stir well until mixture resembles sticky breadcrumbs.
Press half this mixture onto the prepared tray. Spread the date mixture over this and then cover with remaining crumb mixture. Press to make firm. Bake for 20 – 30 minutes until golden.
Cool in the tray, cut into square and store in tin.
Nerys Howel's Recipes for Brecwast Eisteddfod yr Urdd
Myffins caws Teifi a chig moch
Digon i 6 mawr neu 12 myffin bach
Cynhwysion
250g blawd gwenith cyfan Felin Ganol
2 llwy de o powdr codi
½ llwy de halen mor mân
175g cig moch wedi’i goginio
50g caws Teifi
1 llwy de powdr mwstard
Pinsiad o bowdr cayenne
1 llwy de teim ffres
2 wyau maes, wedi’i curo’n ysgafn
65g menyn wedi’i doddi neu 80ml olew blodyn haul
125ml iogwrt arllwys Rachel’s
Dull
Twymwch y popty i 180°C/Nwy 4.
Rhidylliwch y blawd, halen a phowdr codi i bowlen ac ychwanegwch y mwstard, teim, caws a chig moch. Cymysgwch yr wyau, menyn a’r iogwrt mewn powlen arall. Arllwyswch yr wyau i’r gymysgedd sych a chymysgwch yn ofalus – peidiwch a gor cymysgu!
Rhowch y gymysgedd yn y tun myffins a phobwch yn y popty am 20 – 30 munud tan yn euraidd. Tynnwch o’r popty a gadewch i oeri yn y tun am 10 munud.
Teifi cheese and Bacon Muffins
Makes 6 large or 12 small muffins
Ingredients
250g Felin Ganol wholemeal flour
2tsp baking powder
½ tsp fine sea salt
175g cooked bacon, chopped
50g Teifi cheese
1 tsp dried mustard
Pinch of cayenne
1tsp thyme leaves
2 free range eggs lightly beaten
65g melted butter or 80ml sunflower oil
125ml Rachel’s natural pouring yogurt
Method
Sift the flour, salt and baking powder into a mixing bowl and add the bacon, cheese, mustard and thyme. Mix the eggs, melted butter and yogurt in a separate bowl. Add the egg mixture to the flour mixture and fold everything together with the lightest of touch, until just blended. Do not over mix!
Spoon the mixture into the prepared muffin tins. Bake in a preheated oven, 180C / gas mark 4 for 20-30 minutes until golden and firm. Remove and allow to cool in the tin for 10 minutes.
Bara Soda
Digon i un torth fawr
Cynhwysion
250g blawd plaen
10g halen
15g soda pobi
250g blawd gwenith cyfan Felin Ganol
150g fflochion ceirch mawr
1 llwy fwrdd mêl clir
1 llwy fwrdd triog du
500ml iogwrt arllwys naturiol Rachel’s
Dull
Twymwch y ffwrn i 200˚C/Rhif nwy 6. Leiniwch hambwrdd pobi gyda memrwn pobi.
Cymysgwch y cynhwysion sych i gyd at ei gilydd mewn bowlen. Gwnewch dwll yn y canol ac ychwanegwch y mêl, triog a’r iogwrt, gan ddefnyddio eich dwylo cymysgwch y cynhwysion i gyd at ei gilydd tan fod gyda chi toes rhydd, gwlyb.
Rhowch blawd ar eich dwylo i siapio’r does yn grwn a’i godi allan ar yr hambwrdd. Gan ddefnyddio cyllell siarp gwasgwch groes ddwfn ar ben y does. Pobwch yn y ffwrn am tua 45 munud - neu tan fod y bara’n swnio’n wag wrth i chi daro’r gwaelod. Gadewch iddo oeri ar hambwrdd oeri gyda llian tamp ar ei ben.
Soda Bread
Makes 1 large loaf
Ingredients
250g plain flour
10g salt
15g bicarbonate soda
250g Felin Ganol wholemeal flour
150g jumbo oat flakes
1 tbsp clear honey
1 tbsp black treacle
500ml Rachel’s natural pouring yogurt
Method
Pre-heat the oven to 200˚C/gas 6. Line a baking sheet with baking parchment.
Mix all the dry ingredients together in a bowl. Make a well in the centre, then mix in the honey, treacle and yogurt working everything together lightly with your hands until you have a loose, wet dough.
With floured hands shape the dough into a round and lift onto the lined baking sheet. Using a knife mark a cross in the top. Put into the oven and bake for around 45 minutes, or until the loaf sounds hollow when tapped on the base. Transfer to a wire rack, drape a damp cloth over the top and leave to cool.
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