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Recipe: Honey and Lavender Loaf

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Richard Bertinet is a baking expert and author of Dough, a cookbook for those who want to get into the art of baking and breaking bread. This recipe comes to Khoollect from Dough, and uses this Brown Dough recipe from Richard’s book as a base. Here’s what he said about this recipe:

‘Just a teaspoon of lavender gives the most extraordinary flavour, but I know not everyone likes it. If you don’t, then forget this recipe! Personally I think this loaf is just beautiful toasted with soft goat’s cheese. We love lavender so much we grow it in the garden, pick it at the end of the summer and then spend a somewhat tedious, if fragrant, evening taking off the heads and spreading them out to dry on baking trays. Once they are dry we put them into a plastic container which will keep us in lavender until it is in season again. If you have some lavender honey, you could use that as well – otherwise use another good-quality honey, preferably organic.’

Recipe taken from Dough by Richard Bertinet. Published by Kyle Books. Photographed by Jean Cazals.

Honey and Lavender Loaf

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Preparation TimeApprox 20 MINUTES

Cooking Time90 MINUTES

Resting Time90 MINUTES

ServesApprox 4-6

LevelMedium


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Preparation TimeApprox 20 MINUTES

Cooking Time90 MINUTES

Resting Time90 MINUTES

ServesApprox 4-6

LevelMedium


ingredients

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Richard Bertinet is a baking expert and author of Dough, a cookbook for those who want to get into the art of baking and breaking bread. This recipe comes to Khoollect from Dough, and uses this Brown Dough recipe from Richard’s book as a base. Here’s what he said about this recipe:

‘Just a teaspoon of lavender gives the most extraordinary flavour, but I know not everyone likes it. If you don’t, then forget this recipe! Personally I think this loaf is just beautiful toasted with soft goat’s cheese. We love lavender so much we grow it in the garden, pick it at the end of the summer and then spend a somewhat tedious, if fragrant, evening taking off the heads and spreading them out to dry on baking trays. Once they are dry we put them into a plastic container which will keep us in lavender until it is in season again. If you have some lavender honey, you could use that as well – otherwise use another good-quality honey, preferably organic.’

Recipe taken from Dough by Richard Bertinet. Published by Kyle Books. Photographed by Jean Cazals.

Honey and Lavender Loaf

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
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Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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Sandra 1 year ago

Rachel I don’t get your on TV in the states anymore? 🙁 are you doing anymore shows?
i do tap into your website to see what is new.

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