Salmon Crème Fraîche with Oatmeal Bread
The bread is easy and delicious, the salmon mixture speedily combined. Ideal for a light lunch with salad or greens.
80g porridge (produces about 325g cooked porridge)
600ml water divided up into two separate 300ml amounts
700g wholemeal flour
14g yeast (2 sachets of dried)
1 1/2 tsp salt
1 tsp brown sugar
This makes two loaves, serving approximately 20. I tend to make two loaves at once,
storing one in the freezer.
You will need a loaf tin or a baking tray for a free-form loaf.
1. Make up the porridge by mixing 300ml water with the oats and stirring in a pan
over a medium heat until porridge is formed.
2. Weigh out the remaining ingredients and add the porridge when it is just warm.
If you add it when it is too hot it will kill the yeast.
3. Mix with the remaining 300ml water until a dough is formed, adding more if
4. Knead the bread until it is no longer sticky. If you are lucky enough to have a
machine which will do it for you, knead it for 5 minutes with the dough hook.
5. Put a tea towel on top of the bowl and allow it to prove for two hours.
6. Knock the bread back by punching it and shaping it into two loaves, on a baking
sheet or in oiled loaf tins.
7. Leave the dough to rise for an hour.
8. Set the oven to 220° C.
9. Bake in the oven for 20 minutes or until when you tap it on the base it sounds
Place on a drying rack (if you don’t it will have a soggy bottom).
Salmon Crème Fraiche Ingredients
Smoked Salmon or hot smoked salmon
Crème Fraiche (half fat)
1. Chop the salmon and mix with the ingredients. – I have not put weights because you can just combine them to taste.
Serve with toasted bread and salad.