Rye bread with mackerel pate
You can’t beat homemade bread and this healthy rye bread teams fantastically with smoked mackerel pate for a great lunch. Obviously you could buy your bread, but the kneading is very therapeutic!
The first recipe in collaboration with Emsworth Cookery School to celebrate Nutrition and Hydration week (12-18th March 2018) is Rye bread with mackerel pate. Barbara has kindly worked with Philippa to create a selection of recipes that are great to help reduce inflammation and pain.
- Start with the bread. Weigh the flours, yeast, sea salt and rosemary into a large bowl.
- Add the milk and water and work together to create a ball of dough. Knead for about 5 minutes. The dough will be really sticky – don’t worry about that.
- Place in a greased bowl, cover with cling film and leave to rise for about an hour, or until doubled in size.
- After the initial proving time, shape into an oval and place onto a baking sheet. Leave to prove again for about an hour.
- Preheat the oven to 200C/ fan 180C.
- Cut slashes across the top of your loaf and dust with rye flour.
- Transfer to the oven and bake for about 40 minutes. At the end of this time the loaf should sound hollow. Allow to cool on a rack.
- For the pate, check the fish for any bones, remove these and peel off the skin.
- Put the pate ingredients in a bowl and beat well. Taste and add salt and pepper if required. Refrigerate until required.
- To serve, slice the bread and grill on both sides, then serve alongside the pate.