daily bread

Carré confiture simple: ready made puff pastry with apricot jam.

Ingredients:

• 1 package ready made puff pastry (circle here)
• apricot jam

Make a square out of the puff pastry. Cover with jam leave 1 cm free at the edges. Cut stripes out of remaining pastry and arrange on top of the jam. Cover the edges with the ends.

Bake according to instructions.

A large white bread in electric mixer. Nice bread and on top makes excellent toast after some days.

Ingredients.

• 700 g  white bread flour
• 2 tablespoons wheat germs
• 1 1/2 teaspoon salt
• 20 g butter
• 20 g yeast
• 370 g water

1. Mix flour, wheat germs and salt in a bowl. Crumble the yeast with some of the flour. Add the diced butter and most of the water. Start mixing on slow speed, add remaining water until all flour absorbed. Continue to mix for 2 min on slow speed, and 1 minute fast.

Turn out the dough and knead to a smooth ball.

leave to rise for 40 minutes.

2. Turn out on a floured surface and gently form into a single loaf. Put on a greased or floured baking tin.

Leave to rise until doubled insize.

3. Bake in a pre heated oven at 200 C for about 32 minutes.

Leave to cool on a wire rack.

Oven broke down in the middle of the baking. Had to transfer to a 'back-up'.

Bread with kasha (toasted buckwheat seeds) as an addition; Similar dough as some of the bread with rolled oats. Distinctive taste and smell. (not a 100% success).

Ingredients.

• 100 g organic kasha
• 200 g water
• 700 g white bread flour
• 40 g butter
• 1 1/2 teaspoon salt
• 275 g water

1. Rinse the kasha well with cold water (follow instructions on the package).

Bring 200 g water to the boil and cover the kasha.

Leave to rest for 10 - 15 minutes.

2. Mix the flour and the kasha with the salt. Flour will stick to the grains. Crumble the yeast in the flour, add the diced butter.

Add the remaining water and mix to a light dough.

Leave to rise for 30 minutes. Given the temperature of the kasha this dough will rise fast, so check regularly.

2. Turn out the dough on a floured work surface,

and form into 2 loaves; put on a greased baking tin.

Leave to rise for 40 minutes, until doubled in size. Check as dough rises fast.

3. Bake in a pre heated oven at 200 C for about 30 minutes.

Leave to cool on a wire rack.

2 grain types ans some additions.

Ingredients.

• 600 g white bread flour
• 150 g coarse wholemeal rye flour
• 2 - 3 tablespoons flaxseed
• 2 - 3 tablespoons wheat germs
• 1 1/2 teaspoon salt
• 2 tablespoons olive oil
• 400 g water

1. Mix flours, seeds, germs and salt in a bowl.

Crumble the yeast with some of the flour. Add most of the water and mix to a soft but not sticky dough (electric mixer). Add additional water if needed. When the dough comes free from the bowl, turn out on work surface and knead to a smooth ball.

Leave to rise for 50 minutes to an hour.

2. Turn  out on a floured work surface and form into 2 round loaves.

Leave to rise for another hour.

3. Bake in a pre heated oven at 200 C for about 33 minutes,until golden brown.

Leave to cool on a wire rack.

Regular white loaf with some added wheat germs. Plaited loaf : gives a nice structure.

Ingredients.

• 700 g white bread flour
• 4 tablespoons wheat germs
• 1 1/2 teaspoon salt
• 40 g lard or butter
• 150 g milk
• 250 g water

1. Mix the flour, germs and salt in a bowl.

Rub in the lard. Crumble the yeast with some of the flour. Add the milk and half of the water. Start mixing (electric mixer here) adding the remaining water until no dry patches remain and the the dough comes free from the bowl.

Turn out on work surface and knead for a minute to a smooth ball.

Leave to rise for 5 minutes to an hour, until about doubled.

2. Turn out on a floured work surface.

Divide the dough into 3 about equal parts.

Gently roll and stretch each part in a string about  60 cm long.

Put the three parts on a greased baking tin and plait into a loaf.

Leave to rise for another hour.

3. Bake in a preheated oven at 200 C for about 33 minutes.

Leave to cool on a wire rack.

Sourdough bread with 3 types of flour. Kneading based on Dan Lepard's technique. Not so spectacular look, but very light, soft and good flavor.

Ingredients.

• 200 g starter (100 g flour 100 g water)

• 300 g water
• 300 g white bread flour

• 400 g water
• 400 g white bread flour

• 150 g wholemeal pastry flour
• 150 g coarse milled wholegrain rye
• 2 teaspoons salt
• 50 g white bread flour

• 3 tablespoons olive oil

1. Reactivate the starter by adding 300 g water and 300 g flour.

Mix well.

Keep 200 g and store for later.

Leave to rise/get active for about 5-6 hours.

2. Starter dough quite active now.

Add 400 g white bread flour and 400 g water. Mix well.

Leave to rise again for about 3 hours. Timing depends on kitchen temperature and sourdough type.

3. Very active dough now, doubled at least in size.

Add the pastry and rye flour and the salt.

Start mixing to a still sticky and  wet dough, use the additional white bread flour if dough is too soft. Turn out.

knead/slap/stretch for 30 seconds and leave the dough to rest for 10 minutes.

4. Spread 1 tablespoon of olive oil on work surface and hands, knead the dough till all oil absorbed. Form the dough into a ball.

Cover with the bowl and leave to rest for another 10 minutes.

5. repeat step 4.

Leave for another 10 minutes.

6. Repeat step 4 again. At the end, return the dough to a floured bowl. and leave to rise for 20 minutes.

7. Put the dough on a floured surface, stretch into a large rectangle. Fold the rectangle  like a letter. Return to the bowl and leave for 20 minutes.

8. Repeat step 7. Leave to rise now for 1 hour.

9. Turn out the dough.

Formed half of the dough into rolls by cutting with a dough scraper. Objective is too avoid deflating the dough too much.

Formed other half into a loaf. One end not so clean.

leave to rise for a small hour.

8. Bake in a preheated oven at 210 C for about 18 minutes (rolls) 28 minutes (bread).

leave to cool.

Bread based on a “Waldkorn mix”, contains several flours (wheat, rye, oats, barley) and some sunflower, lineseed. Wheat malt and salt already added as well as some ascorbic acid. Always hard to find out the proportions of each of these ingredients in the mix.

Ingredients.

• 300 g waldkorn mix
• 200 g white bread flour
• 20 g butter
• 20 g fresh yeast
• 300 g water

1. Mix the flours,  add the butter.

Crumble the yeast with some of the flour. Add the water and start mixing.
Turn out on work surface

and knead for about 1-2 minutes to a smooth ball.

Leave to rise for 40 minutes until doubled in size.

2. Form into a long loaf and put on a greased baking tin.

Leave to rise for another 50 minutes or until doubled in size.

3. Bake for 30 minutes in a preheated oven at 200 C.
Leave to cool on a wire rack.

Light rye bread.

Ingredients.

• 550 g white bread flour
• 250 g coarse wholemeal rye 
• 2 heaped tablespoons yoghurt
• 1 1/2 teaspoons salt
• 20 g butter diced
• 450 g water

1. Mix the flours, salt, yoghurt and butter in a bowl.

Crumble the yeast in the flour. Add most of the water and start mixing. Add additional water if the dough is too dry. Turn out on a lightly floured surface.

Knead to a smooth ball.

Leave to rise for 1 hour until doubled in size.

2. Turn out on a floured surface.

Form into 2 loaves and put in greased baking tins. Tins should be about 2/3 filled.

Leave to rise until doubled in size, about 1 hour again.

3. Bake in a pre heated oven at 200 C for 32 minutes. Leave to cool on a wire rack.

Partly white flour, organic wholemeal and added some flaxseed.

Ingredients.

• 550 g white bread flour
• 250 g organic wholemeal
• 2 heaped tablespoons flaxseed
• 1 1/2 teaspoon salt
• 3 tablespoons olive oil
• 350ml water

1. Mix flours, flaxseeds and salt in a bowl. Crumble the yeast in the flour

and 200 ml water and olive oil. Start mixing. Add water -about another 150 g- while mixing, to get a soft dough. Turn out the dough.

Knead for 3 minutes to a smooth ball.

Leave to rise until doubled in size.

2. Turn out on a floured surface. Form into 2 loaves and put on a greased/floured baking tin.

Leave to rise for at least an hour.

3. Bake in a preheated oven at 200 C for about 30 minutes.

Cream used  for some fat content,

Ingredients.

• 800 g white bread flour
• 2 heaped tablespoons wheat germ
• 1 1/2 teaspoon salt
• 200 ml cream (35% fat)
• 350ml water

1. Mix flour, wheat germ and salt in a bowl. Crumble the yeast in the flour

Add the cream

and 200 ml water. start mixing.

Add water -about another 150 g- while mixing, to get a soft dough. Turn out the dough.

Knead for 3 minutes to a smooth ball.

Leave to rise until doubled in size.

2. Turn out on a floured surface.

Form into 2 loaves and put on a greased baking tin.

Leave to rise for at least an hour.

3. Bake in a preheated oven at 200 C for about 30 minutes.

Sourdough pancakes; Starter had some 'hooch' on top, threw this part away.

Ingredients

• 200 g starter
• 300 g white bread flour
• 200 g water

• 100g flour
• pinch of salt
• 2 tablespoons sugar
• 1 small egg
• enough milk to get a liquid batter

1. Reactivate the starter by adding 300 g water and 300 g flour. Mix well with a spoon to incorporate enough air.

Keep 200 g and store in the fridge.

Leave remaining part to rise for 5 hours.

2. Add flour, salt, sugar and egg start mixing while adding enough milk to get a liquid batter.

Leave to rise for another hour or more.

3. Batter with a lot of bubbles.

Bake the pancakes, flip over when the edges start to brown.

Combination white bread flour and finely milled organic rye flour.

Ingredients.

• 500 g white bread flour
• 250 g fine milled rye flour
• 1 teaspoon salt
• 1 tablespoon cane sugar
• 20 g yeast
• 400 g water

1. Mix flours, salt and sugar in a large bowl.

Crumble the yeast with some of the flour. Add the water (start with the 350). Mix to a soft dough, add additional water if needed. Turn out on work surface.

Knead for 2-3 minutes, to a smooth ball.

leave to rise for 50 minutes to an hour.

2. Turn out on a floured surface.

Divide the dough into 2  parts, and form into 2 loaves (see also here).

Leave to rise for another hour.

3. Bake in a preheated oven at 200 C for 33 minutes. Test if the bread is done by tapping underneath.
Leave to cool on a wire rack.

Enriched raisin bread. More spices, eggs, butter and raisins compared to previous ones. Takes somewhat longer to rise due to the added butter.

Ingredients.

• 500g white bread flour
• ground pepper (large pinch)
• grated nutmeg (large pinch)
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 tablespoons cane sugar
• 200 g milk
• 20 g fresh yeast
• 2 small egss
• 40-50 g butter
• 200 g raisins

1. Mix the flour, spices, sugar and salt in a bowl.

Make a well in the centre, pour in the milk. Crumble the yeast in the milk.

Mix the yeast and milk to a batter with some of the flour.

Add the 2 eggs to the mixture,.

Mix everything to a not too sticky dough. Turn out and knead to a smooth bal (+- 3 minutes).

Knead the diced butter into the dough piece by piece (takes also some minutes).

Add the raisins to the dough.
Return to an oiled bowl,

Leave to rise for 1 hour.

2. Turn the dough out on a floured surface.

Form into a loaf and put in a greased baking tin (should be filled by 2/3).

Leave to rise for 1 hour or until doubled in size.

3. Bake in a preheated oven at 190-200 C for about 30 minutes.
Leave to cool on a wire rack.

Glazed the loaf with milk before baking. As a result bread was glued to the tin, some difficulties to get it out.

Wholemeal loaf with 50 % white bread flour and some vital gluten.

Ingredients.

• 400 g white bread flour
• 400 g wholemeal flour T150
• 2 tablepoons vital gluten
• 1 1/2 teaspoon salt
• 20 g fresh yeast
• 20 g butter
• 450 g water.

1. Mix flours, gluten and salt in a bowl. Make a well in the centre. Crumble the yeast with some of the flour. Add half of the water and start mixing water and yeast with some flour. Add the diced butter on the edges.

Continue mixing using more and more of the flour, add more and more of the water until all flour is  absorbed.

Turn out the dough and knead for 5 minutes.


Leave to rise for 50 minutes to an hour.

2. Turn out the dough.

Form into 2 loaves.

Leave to rise for another hour.

3. Bake in a preheated oven at 200C for about 30 minutes.
Leave to cool on a wire rack.

Own multigrain mix rolls and bread.

Ingredients.

• 100 g rolled oats
• 200 g water
• 800 g white bread flour
• 100 g wholemeal rye flour
• 3 tablespoons flaxseed
• 2 teaspoons salt
• 50 g wheat germs
• 40 g yeast
• about 450 g water
• 2 tablespoons olive oil

1. Bring 200g water to the boil and cover the oats.

Leave to soak for 15-20 minutes.

2. Mix the flours, flaxseed, wheat germs and salt in a bowl.

Rub in the butter. Add the oats and mix.

Pour in most of the water and crumble the yeast. Mix to a rather sticky dough. The amount of water depends on the water absorbed by the oats.

Knead for 30 seconds and leave to rest for 10 minutes.

3. Spread 1 tablespoon of olive oil on the work surface and your hands.
Knead the dough again for 30 seconds or until all the olive oil is absorbed.

Leave to rest for another 10 minutes.

4. Repeat step 3. And leave the dough to rise until doubled in size. Goes quite fast (25-30 minutes), dough temperature is relatively high due to the oats mixture.

5. Turn out the dough.

Form the dough into rolls and a bread (or any other combination).

Leave to rise until doubled in size (40 minutes).
 
6. Bake in a preheated oven at 200 C for 22 minutes (rolls), 30 minutes for the bread.
Leave to cool on a wire rack.

Boats, baskets and island. 3 types of enriched dough with pastry cream.
Not so 'fine' as danish pastry, but also a lot less fat.

Ingredients.

• 300g white bread flour
• 1/2 teaspoon salt
• pinch of cinnamon
• 1 tablespoon cane sugar
• 2 small eggs
• 2 tablespoons milk
• 20 g fresh yeast
• 50 g butter diced

• 400 g pastry cream

1. Mix the four, salt, cinnamon and sugar in a bowl.

Add the egss and the milk, crumble in the yeast. Mix to a soft dough, if to wet and sticky add some flour.  Knead for 2 minutes, to a soft ball.

Add piece by piece the butter, knead well till all the butter is incoporated.
Leave to rise for 40 minutes.

2. Put the dough on a floured surface.

Roll out into a large rectangle.

Cut into 9 about equal size pieces. Put some cream on each piece of dough. Various possibilities to fold the dough together.

Leave to rise for another 30-40 minutes.

3. Bake in a preheated oven for 19-20 minutes at 190 C.
Leave to cool on a wire rack.

Large white loaf.

Ingredients.

• 700 g white bread flour
• 20 g fresh yeast
• 1 teaspoon salt
• 400 g water

Made in the standard way, one loaf with a twist.

Buckwheat and flaxseed. Dough rose very fast, bit much yeast, warm kitchen. No oven spring left at the end.

Ingredients.

• 750 g white bread flour
• 250 g buckwheat flour
• 3 tablespoons flaxseed
• 40 g butter
• 2 teaspoons salt
• 2 tablespoons cane sugar
• 40 g fresh yeast
• 550 g water

1. Mix the flours and the falxseed in a bowl.

Add the diced butter, salt and sugar. Crumble the yeast with some of the four.
Start mixing (used lectric mixer here) while adding the water.

If the dough is too dry add some additional water a tablespoon ata time.
When doughs xomes free from the bowl, turn out on work surface and knead 3 minutes or till you have a smooth ball.

Leave to rise until doubled in size (40 - 50 minutes)

2. Turn out on a floured surface.

Divide and form into two loaves.

Leave to rise until doubled (45 minutes was too long).

3. Bake in a pre heated oven at 200 C for about 30 minutes.
Leave to cool on a wire rack.

White bread with added wheat germs.

Ingredients.
800 g white bread flour
50 g wheat germs
40 g butter
1 1/2 teaspoon salt
20 g fresh yeast
450g water

1. Mix flour, salt and wheat germs in a large bowl.

Add the butter, rub into the flour. Crumble the yeast with some of the flour.
Add most of the water. Mix to a soft dough, add additional water if needed.
Knead for 3 minutes until a smooth ball.

Leave to rise until about doubled in siaze (40 - 50 minutes).

2. Turn out the dough.

Divide the dough into 2  parts. Form each into a long form (fold in 4) and put on a greased baking tin.

Leave to rise until doubled in size or about 1 hour.

3. Bake in a preheated oven at 200 C for 30 minutes.
Leave to cool on a wire rack.

Sourdough rolls.

Starter.
- 200 g sourdough starter (100g flour, 100g water)

- 300 g white bread flour
- 300 g water

- 400 g white bread flour
- 400 g water

dough:

- 300 g wholemeal pastry flour
- 200 g white bread flour
- 2 teaspoons salt
- 2 tablespoons olive oil

1. Initial starter:

Reactivate the starter by adding 300g water and 300 g flour. Mix well with a spoon to incorporate enough air.

Reserve 200 g for future use (in the fridge). Leave remaining to rest/rise for about 8 hours (9 AM - 3 PM).

2. Add the 400 g water and flour; mix well again and leave to rise for 3 to 4 hours.

3. Mix the additional bread flours, salt and starter in a large bowl.
Mix by hand, add flour if too wet.

Turn out on work surface and knead for 30 seconds.
Leave to rest for 10 minutes.

4. Lightly oil work surface and hands; knead the dough again for 30 seconds. Leave to rest for 10 minutes.

5. Repeat previous step.

Leave to rest now for 20 - 30 minutes.

6. Stretch out the dough on a floured surface.

Fold into a 'letter' format.

Leave to rise for 1 hour.

7. Form into small balls and put on a greased baking tin.
Leave to rise for 2 hour or until doubled in size.

8. Bake in a preheated oven at 200 C for 22 minutes.
Leave to cool on a wire rack.

Modified version of "brioche suisse". Brioche suisse is the rectangular version of pain aux rasins. Difference is of course the form, but also the brioche dough vs. puff pastry, the chocolate drops vs. the sultana's filling.

Here the dough is not that rich as the real brioche: less butter and eggs. The filling is half chocolate and half sultana's (not mixed).

As they were served straight away I did not glaze them with sirup or icing sugar after baking.

other examples : here and there

Ingredients.

• 300 g white bread flour
• 80 g butter
• 1 pinch of salt
• 20 g sugar
• 20 g yeast
• 2 tablespoons milk
• 2 eggs

• 350 g pastry cream (crème patissière) (used some ready made)
• about 200 g baking chocolate or sultanas (or both)

1. Mix flour, salt and sugar. You can add the butter to the flour at the start or first mix the dough and add the butter at the end.

Mix the yeast with the milk, add the eggs. Mix all to a very soft dough. Original recipes indicate more egss and butter.
Leave to rise for about 1 hour.

2. Turn out the dough on a floured work surface.

Roll out the dough into a rectangle (dough +- 0.5 cm thick).

Cover 2 third of the rectangle with the pastry cream. Spread the sultana's or chocolate on top of the cream.

Fould the dough part without cream to the middle, and fold the other end on top.

Cut the dough ino rectangular pieces about 4 cm width.

Trasfer to a greased baking tin.

Leave to rise for 45 minutes.

3. Bake in a preheated oven at 190-200 C for about 20 minutes or until golden brown. For the final touch the buns can be glazed with some egg mixture before going into the oven and glazed with a sirup or icing sugar after baking.

Leave to cool on a wire rack.

9 brioches suisses

Wholemeal bread with -brown- flaxseed.

• 400 g wholemeal flour (T150)
• 400 g white bread flour
• 4 heaped tablespoons flaxseed
• 1 1/2 teaspoon salt
• 20 g yeast
• 20 g lard (or butter)
• 500 g water

1. Mix flours, seeds and salt in a bowl.

Crumble the yeast in the flour. Add fat, water and mix to a quite firm dough.

Turn out on work surface and knead for 3 minutes.

Leave to rise for 1 hour

2. Turn out on a floured surface.

Form into 3 long loaves (sticks).

Leave to rise for 1 hour.

3. Bake in a pre-heated oven at 210 C for about 30 minutes.

Leave to cool on a wire rack.

Bread with rolled oats

Ingredients:

• 125 rolled oats
• 250 water

• 700 white bread flour
• 1 1/2 teaspoon salt
• 30 g yeast
• 20 g buter
• 350 g water

1.

Cover the oats with the boiling water and leave to soak for about 15-20 minutes.

2. Add the flour and salt to the bowl (on top of the oats). Crumble the yeast in some of the flour.

Add the diced butter ans start mixing with the water.
Dough should be light and sticky.

Knead for 30 seconds and leave to rest for 10 minutes. (If the dough is realy too wet too knead, cover with the bowl and first leave for 10 minutes)

2. Knead for 30 seconds and cover again for 10 minutes.

3. Repeat previous step. The dough should come togehether now and make smooth ball.

Leave to rise until doubled in size (40 minutes).

4. Turn out on floured surface,

and form into 2 loaves.

Leave to rise for 45 minutes or until doubled in size.

5. Bake in a pre heated oven at 200-220 C for about 32 minutes.
Leave to cool on a wire rack.

2 small breads.

Ingredients.

• 500 g white bread flour
• 100 g rye flour T130
• 100 g wholemeal pastry flour
• 1 teaspoon salt
• 20 g butter
• 20 g fresh yeast
• 350 g water

1. Mix flours and salt in a large bowl. Add the butter, rub into the flour.  Crumble the yeast with some of the flour.
Add most of the water. Mix to a soft dough, add additional water if needed.

Knead for 2-3 minutes.
Leave to rise for 1 hour.

2. Divide the dough into 2  parts. Form each into a small ball and put in a greased baking tin.

Leave to rise for another hour.

3. Bake in a preheated oven at 200 C for 30 minutes.
Leave to cool on a wire rack.

Semola bread. Semola flour with a standard fast white bread recipe (flour was a bit old). Bread with a golden crumb color. This type of flour absorbs a lot of water.

Part of the flour (40%) could be replaced with white bread flour. Much more spectacular bread can be found here.

Ingredients.

• 1000 g Semola di grano duro flour
• 2 teaspoons salt
• 30 g yeast
• 720 g water
• 2 tablespoons olive oil

1. Mix flour and salt.

Crumble the yeast in the flour. Add the water and olive oil and start mixing.
Dough was not sticky at all.

Turn out on work surface and knead for 5 minutes.

Leave to rise for 40 minutes.

2. Turn out the dough, divide in loaves and put ingreased tins.

leave to rise for 1 hour

3. Bake in a preheated oven at 210C until golden brown (+-30 minutes).
Leave to cool on a wire rack.

Same butter crisps as on the first day of the year.

Ingredients.

- 250 g butter at room temp.

- 250 g caster sugar

- 125 cane sugar

- 1 egg

- 100 ml milk

- 500 g pastry flour.

1. Beat the butter, the sugars and egg.

2. Add the milk and mix again. The dough should not be dry. Add the flour in batches of about 100 g. Dough is smooth and soft.

Leave to rest in the fridge for some hours or overnight.

2. Make little balls of the dough and bake them in a wafer iron.

Apricot and almond plait with a yeasted dough. Recipe from "The baking book"
by Lina Collister. Some small changes.

Ingredients.

Filling
110 g ready-to-eat apricots
140 ml orange juice
80 g unsalted butter
60 g light muscovado sugar (used cane sugar)
100 g almonds
60 g sultanas
1 tablespoon cognac/brandy (not in the original recipe)

Dough
250 g white bread flour
40 g unsalted butter diced
10-15 g fresh yeast
70 g milk at room temp
1 small egg

I left out the rind of one orange for the filling, and the flaked almonds to put on top.

1. Chop the apricots (not too fine, each apricot in about 4 pieces).

Bring the apricots and the orange juice to the boil and leave to soak while preparing the dough.

2. Mix flour and salt in a bowl, rub in the butter. Make a well in the flour, crumble the yeast with some of the flour. Add the milk and the egg.

Mix all together and knead for about 3-4 minutes (10 in the book), result is a soft smooth dough. Return to the bowl and leave to rise for an hour.

Continue immediately with the filling.

3. Drain the soaked apricots, keep the juice.
Grind 30 g of the almonds (I use a tea mug and a blender for this).
Chop the remaining almonds,

put on a baking tin and ligtly toast them under a grill. Leave to cool.

Beat the butter with the sugar.

Add the ground almonds, the sultana, the toasted almonds, the apricots and brandy.

Mix all together and put aside.

4. After an hour, turn out the risen dough on a floured surface.

Roll out to a rectangle 25 x 30 (or a little larger).

Spread the filling over the dough.

Roll up the dough from a long side. Flatten the roll somewhat.

Transfer to a greased baking tin.

Cut the roll along the length into 3 strips.

Turn each of the strips, the cuts should face upwards. Plait the tree strips.

Open up the starting point.

Cover the plait and leave to rise for an hour.

5. Bake in a pre heated oven at 190 C for about 25 minutes or until golden brown.
Glaze the hot plait with the orange juice.
Leave to cool on a wire rack.

White sponge bread.

Ingredients.

• 150g white bread flour
• 150 g water
• 20g yeast

• 550g white bread flour
• 1 teaspoon salt
• 250 g water
• 20 g butter
• 1 tablespoon sugar

   
1. Mix equal quantities of flour and water with the yeast.

Leave the mixture for about 30 minutes.

2. Add the 2nd part of the flour, salt, butter and sugar.

Mix with the water to a soft dough. Turn out and knead for about 3-5 minutes to a smooth ball.

Leave to rise for 50 minutes.

2. Turn out and form into a long loaf.

Leave to rise for 50 minutes.

3. Bake in a preheated oven at 200 C for about 33 minutes.
Leave to cool on a wire rack.

Organic spelt bread.  2 small organic spelt breads using "Stoneground Wholegrain Spelt" from SHARPHAM PARK.

Ingredients.

- 500 g spelt flour
- one teaspoon salt
- 20 g butter
- 15 g fresh yeast
- 300 g water (warm)
-  2 tablespoons honey


1. Flour in a large bowl

well in the centre, butter, honey and salt at the edges.

Dissolve yeast with the water in the centre and mix all to a light not sticky dough (bit 'sandy' texture).
Turn out on work surface and knead for 3-5 minutes.

Place dough in lightly oiled bowl cover and leave to rise for an hour.

2. Turn out from bowl and divide into equal pieces.
Shape first  into a ball. Form an oval loaf  and place on a greased baking tin.

Leave to rise for 50 mins (bread should be nearly doubled in size).


6. Bake for 32 mins at 200 C.  Original recipe has some longer baking times (probably depends on the oven).

Leave to cool on a wire rack.

Soya bread. Mixture of white bread flour and toasted soya bean bits.

Ingredients:
- 800 g flour-soya mixture
- 20 g butter
- 1 teaspoon salt
- 20 g fresh yeast
- 450 – 500g water

1. Mix the flour with the salt, add the butter diced. Crumble the yeast with a little of the flour.

Add  most of the the water, start mixing. Add additional water to have a flexible not sticky dough. Turn out on work surface

and knead for 3 minutes.

Leave to rise for 1 hour.

2. Turn out on a floured surface and form into 2 loaves. Put on a greased baking tin.



Leave to rise until doubled in size (60 minutes).

3. Bake in a pre-heated oven at 200 C for about 35 minutes.
Leave to cool on a wire rack.