Sunday, 27 November 2011

A winter warmer - ham hock & pea soup with light rye bread

With the house to myself this morning and as an alternative to sunday roast I thought I would make some ham hock soup with freshly baked rye bread.

Bring ham hock to boil in large pan of water & simmer for about 1.5hrs
then add your vegetables and bring to boil then simmer for a further 1hr

Take ham hock out and leave to cool for about 10mins
then cut off all the meat

Meanwhile bring your veg back up to boil and add your peas
 (i used frozen as all i had) if your using split peas then you need to add
them early on
Shred the meat with a knife & fork

Before adding the meat, use a stick blender for a few seconds to
thicken the soup a little but so you still have some chunky veg left.
Mix together the yeast & water first then the dry to form a dough
400g strong white
100g rye flour
10 g fresh yeast
10 g salt
350g water
Knead & work the gluten until you have a small smooth ball
Cover your ball with a plastic bowl and rest for 1 hour
Once rested gently knock back the dough by folding and moulding
into a log shaped. Then gently place into your greased tin.
Prove for about 1hour until risen by double in size

Slash the top and bake for around 30-35 mins on 230
Enjoy with your ham hock & pea soup

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