and after.
Nigel Slater's cider loaf (see p. 6 of The Kitchen Diaries II). Wholemeal spelt and strong plain flour and cider for "yeasty sourness" make "a quiet and humble loaf".
We ate it for lunch with cheese and a simple soup of seven vegetables; I don't think we'll get the chance to test its keeping qualities as it's unlikely to last the day.
