Organic gardening update-Harvesting the leeks

In the Spring, if you remember, we planted out some leeks that had been given to us by a neighbour.  He had sown them in seed trays and at that they had reached the point where they could be planted outdoors.  Now it is time to harvest them.  Keep an eye on them as it comes near to harvesting in autumn or early winter because if they flower they will not taste very nice.  Below is an idea for using your leeks.

'Cheesy' leek bread

500g strong stoneground wholemeal bread flour 
1 tsp salt
25g dairy free spread
1 sachet 'easy bake' yeast
1 leek, white part only, sliced into rings
300 -350ml warm water (1 part boiling water, 2 parts cold water)
2 heaped tbsp nutritional yeast
Pumpkin seeds to top (optional)

Mix the flour with the salt. Rub in the dairy free spread. Stir in the yeast, nutritional yeast and leek slices.  Add the water and mix to form a soft dough.  Knead on a floured surface for several minutes to make smooth and elastic. Place in a 2lb loaf tin and top with pumpkin seeds if using. Cover and leave in a warm place for 30-40 minutes.  
Place in an oven that is preheated at 200 degrees for 30-40 minutes until golden brown.

Enjoy with soup.  

Janet x

You may also wish to read the other organic gardening posts from this year:-

'It's spring, the organic fruit and vegetable year begins!'-

'Organic gardening - The winter vegetable garden' -

Recipe Copyright © 2015 40plusandalliswell

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