I was reading an article in the paper about bread making. I generally make a nice pair of 70% wholemeal loaves each week.
If I bake them on Friday they’ll last until Wednesday or Thursday the following week. (If you’re interested in making bread get the book I mention here).
Anyhow, the YQ flour mentioned in the article sounded like a bread making challenge so I bought some from Hodemedods. While I was there I also bought some split fava beans and this umami paste.
The Umami paste smells pungent but will have to wait for another day. Using the Fava beans I made Ful Medames for lunch. The recipe uses whole beans but I figured the split beans would work fine and they cook in half an hour so I didn’t have to wait too long for my lunch.
Before 
After
Much better than a tin of baked beans.
I made a single loaf with the YQ flour as I wasn’t sure how it would work out. It didn’t absorb as much water as the flour I normally use, and it felt a bit slack when I was kneading it so I gave it a couple of extras folds and a bit longer to prove. It turned out a little flatter than normal but the taste is excellent:
Baylis Handmade 