Lawrence Murphy: A loaf inspired by swaying wheat and a windmill

Prune and fennel bread
Prune and fennel bread
Former Great British Bake Off contestant Enwezor Nzegwu pictured at last year's cooking show.

Picture: Sarah Standing (161630-8733) PPP-160912-203331001

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Last week we ventured deep into West Sussex to camp overnight at Graffham, near Duncton, to take advantage of the forecasted sunny weather and to see if we could wear out the dogs.

The weathermen got it right for once and we had a relaxed, warm evening eating outside while the dogs kept lookout for anything strange in the bushes.

The next day, on our way home, we parked near East Dean and walked through the shaded woods and crossed Selhurst Park Road into a huge field of swaying wheat.

The footpath cut diagonally through the wheat that was changing from green to gold and needed another week of sun before it could be harvested.

At the top of the wheat field you could see for miles right out to the sea. In the foreground we could see the grade II listed Halnaker windmill which years ago would have been used to grind the wheat into flour.

There are plans to restore it to its former glory including the sails. With this view in mind, the history of the windmill and arriving home to write this article, I decided on a recipe for a flavoured bread that is wonderful served with cheese.