This Cook Island loaf is really nice fresh with sweet or savoury toppings. Honey is my favourite. It also toasts well the day after.
1 c wholemeal flour
1 c white flour
100g desiccated coconut mixed
1 c hot water
2 tsp yeast
½ tsp sugar
½ c warm water
1 tsp salt
1 tsp tumeric
3 Tbs olive oil
Mix coconut and hot water. Blend yeast,
sugar and warm water. When bubbly add other dry ingreds and oil and mix to a
smooth and pliant dough, not sticky.
Cover and rise until double the size.
Punch down and knead into a loaf or buns.
Rise for another 20 mins. Score the top of your loaf with a knife to prevent it
cracking during baking.
Bake at 200 C for 10 min then turn down to
180 C for 30 min.
Recipe from the Nov/Dec issie of OrganicNZ