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Six-seed malted wheat, by the fabulous baker brothers

I have made some bread before, quite a long time ago, and really enjoyed it! Twisty chocolate bread. I decided to make some more the other day, although savoury this time and not covered in chocolate! My dad had made the same loaf of bread before but had put far too much seeds in which made everyone’s stomachs go slightly bad so, learning from his mistake, I endeavored to make it again myself. The result was absolutely delicious, the crust was perfect, not too hard and not too soft and the inside was nice and soft. Perfect with some butter, strawberry jam and a cup of tea.

Ingredients

560g malted wheat flour

85g mixed seeds, the baker bros use pumpkin, millet, golden linseed, sunflower, poppy and sesame. I used a packet labeled “mixed seeds” that I found in the cupboard

10g sea salt

5g dried yeast (or 10g fresh yeast)

20g rapseed/olive oil

385g tepid water

 Recipe

1. Mix all the ingredients together and turn the dough out onto the work surface, now for one of my favourite parts… the kneading!!! You have the option of using a mixture with a dough hook which does everything for you buuuuuuuuut I saw a good opportunity to get some exercise to tone up my arms and also I find that kneading dough is oddly relaxing. So knead by hand for 15mins or knead by machine (lazy!) for 10mins.

2. Once the dough is smooth and elastic, nestle it back in the bowl and cover it with cling film. Leave it in a warm place to grow twice its size or for about 1 hour.

3. By hand, shape the dough so it fits into a well-floured proving basket, or just a bread basket as I had. Cover and leave in a warm place to double in size again.

4. Heat the oven to as high as it will go, max 240C. Turn the dough onto a well floured baking tray and place it into the extremely hot oven, hot hot hot! After 10mins, take a peek and see how it’s doing, then turn the oven down to about 210C. Take it out when it’s baked and golden all over, about 20mins later. 

 Meggy x

Twisty chocolate bread, by Jamie Oliver

I have never made bread before, despite watching The fabulous Baker Brothers and Lorraine Pascale, and the other day I just thought why not ? I found a recipe in Jamie Oliver’s The return of the naked chef and it was brilliant! I mixed the yeast with the water and was fascinated when I came back to it a few minutes later and it was all frothy and then when I mixed the yeast with the flour it was like fluffing a cushion up! I was so excited when I left the bread to prove and it grew to twice the size! I felt bad rolling it out to make my bread, especially as my dad kept saying “it’s alive you know! that’s why it’s bigger!” that just made me feel guilty.  I also spent about 40 minutes cracking hazelnuts to put in the bread because we didn’t have any ready ones. Remember to buy them already shelled everyone, it’s a huge time saver.

This bread was so gorgeous, we made it at night and then cooked it in the morning and had it for breakfast like croissant, yummy yummy! If you think making bread is a pain in the neck give this a try, I found it so fun and I will definitely be making more bread in the future!

Ingredients

30 g fresh yeast/3 x 7g sachets of dried yeast

30 g honey (or sugar)

625 ml/just over 1 pint of tepid water

1 kg/just over 2lb strong bread flour

30 g/1 oz salt

extra flour for dusting

200 g soft butter

200 g hazelnuts, lightly roasted and crushed or broken up

310 g/11 oz chocolate (70 % cocoa) smashed up or grated

Recipe

Preheat the oven to 200 C/400 F/gas mark 6

1. Dissolve the yeast and honey (or sugar) in half the tepid water.

2. On a clean surface or in a large bowl, make a pile of the flour and salt. Make a well in the centre and pour in the dissolved yeast mixture. With 4 fingers of one hand, make circular movements from the centre moving outwards, slowly bringing in more and more of the flour until the yeast mixture is soaked up. Pour the other half of the tepid water into the centre and incorporate all of the flour to make a moist dough.

3. Knead the dough (which was so fun) for 5 minutes.

4. Flour your hands and the top of the dough, make it into a round shape and place on a baking tray. Deeply score the dough with a knife and leave to prove until it’s doubled in size. You should leave it in a warm, moist, drought-free place for it to prove quicker. This should take about 40 minutes.

5. Divide the dough into equal parts. Prove for a second tile and then take each piece of dough and push out into a square shape on the floured board. The roll out to about 17 cm/7 inches wide. At this point, roll the other way and keep rolling to achieve a rectangle about 0.5 cm/1/4 inches thick. Using a knife, spread the butter thinly across the dough. Sprinkle tha hazelnuts and the chocolate over and roll up across the width like a swiss roll. Cut across into 2 cm/1 inch wide slices. Place the slices next to each other on a greased baking tray, cut side upwards, with small gaps in between. Bake in the preheated oven for 20 minutes. Allow to cool for 20 minutes before mmmmmmming at it’s tastiness.

I reheated one of these for breakfast the next day and it was still gorgeous.

Meggy x