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.

Method

  1. Start with the bread. Weigh the flours, yeast, sea salt and rosemary into a large bowl.
  2. 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.
  3. Place in a greased bowl, cover with cling film and leave to rise for about an hour, or until doubled in size.
  4. After the initial proving time, shape into an oval and place onto a baking sheet. Leave to prove again for about an hour.
  5. Preheat the oven to 200C/ fan 180C.
  6. Cut slashes across the top of your loaf and dust with rye flour.
  7. 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.
  8. For the pate, check the fish for any bones, remove these and peel off the skin.
  9. Put the pate ingredients in a bowl and beat well. Taste and add salt and pepper if required. Refrigerate until required.
  10. To serve, slice the bread and grill on both sides, then serve alongside the pate.

emsworth cookery school, inflammation, mackerel, nutrition and hydration week, recipe, rosemary, rye bread

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Opening Times

Monday 08:30 – 19:00
Tuesday 09:00 – 19:00
Wednesday 09:00 – 19:00
Thursday 09:00 – 19:00
Friday 08:30 – 19:00
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Acorn Health Limited © 2014 - 2019

Website Created by WebHolism