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Title: Fergus' Tomatoes On Sourdough Toast w/Garlic Labneh
Categories: Breads, Dairy, Vegetables, Herbs
Yield: 4 servings

4 sl (thick) quality sourdough
400 g Greek yoghurt
1/2 ts Salt
1 cl Garlic
4 (to 8) ripe tomatoes
Olive oil
Salt & pepper
Flat leaf parsley

Make the labneh a day ahead by mixing the yoghurt with
half a teaspoon of salt. Line a sieve with a clean
muslin / jay cloth and place over a deep bowl. Scrape
the yoghurt into the lined sieve, and then cover the
bowl with cling film and leave in the fridge for 24
hours to drain.

The following day, take out the labneh. It should be
considerably thicker now that some liquid has drained
from it. Transfer to a bowl, grate or mince the garlic,
then add and mix through thoroughly. Taste for seasoning
and adjust as necessary.

Cut four thick slices of sourdough. If barbecuing or
griddling, brush with a little olive oil before cooking,
otherwise, toast and then drizzle over a little olive
oil after.

Spread a nice thick layer of the labneh on each piece of
toast, then generously top with slices of tomato.

Finish with a little salt, black pepper, flat leaf
parsley and a final drizzle of olive oil. Eat
immediately.

Serves 4

Fergus Jackson, co-founder of Brick House

RECIPE FROM: https://www.vogue.co.uk

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eve's Multigrain Seedy Sourdough Bread
Categories: Breads, Grains
Yield: 3 servings

1 c Sourdough starter
2 1/2 c Warm water
1 tb Yeast
1 tb Sea salt
1/4 c Honey
1/4 c Olive oil or melted butter
1/4 c Ground flaxseed
3 tb Sesame seeds
1/4 c Sunflower seeds
1/2 c Pumpkin seeds
1/2 c Rolled oats
2 1/4 c Whole wheat flour
2 c Rye flour
2 c Unbleached all-purpose white
- flour

Mix the sourdough, water, yeast, salt, honey, and butter
or oil in a 6 quart bowl. Mix in the remaining dry
ingredients with a stand mixer or a spoon.

Cover (not airtight) and allow the dough to rest for 2
hours or more. The dough can be used immediately after
the initial rise though it is easier to handle when
cold. You can refrigerate for up to 5 days.

On baking day lightly grease an 8 1/2" x 4 1/2" non-stick
loaf pan or 3 if you are going to bake all of the dough.
Dust the surface of the dough with flour (be very
liberal with dusting flour all around so the dough
doesn't stick as much) and cut off a chunk.

Form into loaf pan and allow to sit for 90 minutes. It
will be less time if you haven't refrigerated the dough.

Set oven @ 400oF/205oC. Bake for about 50 minutes. Until
richly brown and firm.

Remove from the pan and allow to cool completely before slicing.

RECIPE FROM: https://eivinandevekilcher.com

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