Homemade Bread with Seeds & Nuts (with Step by Step guide)

To me, there’s nothing more satisfying than making your own bread. I find bread making very therapeutic and then there’s the smell you get. You just can’t beat the aroma of freshly baked bread. On occasion I like to introduce different flavours and textures to my bread and the following loaf has Nuts & Seeds to give an added crunch.

No one should be afraid to try making a loaf of bread, it has minimal ingredients and you do get a buzz from knowing “I made that”

Recipe: Makes 1 Loaf baked in 3lb Loaf Tin

I like to mix all my bread by hand but you can, if you wish mix yours in a stand mixer fitted with a dough hook.

Ingredients:

350g Strong White Bread Flour (I used Allinson Flours and Yeast)

150g Strong Wholemeal Flour

7g Easy Bake Yeast

7g Sea Salt

60g Mixed Seeds. Bought already mixed from Lidl. (Sunflower, Pumpkin, Golden Linseed and Sesame)

50g chopped Walnuts

2Tbsp Coldpressed Rapeseed oil

1Tbsp Clear Runny Honey

325ml Tepid Water

Method:

In a large bowl, mix Both of the flours. Then add the yeast and salt to opposite sides of your bowl.

Then add the mixed seeds and nuts to your flours.

Mix the nuts and seeds through, then make a well in the centre and add the Rapeseed Oil and Honey.

Add 300ml water and with your fingers like a claw, mix thoroughly in the bowl until the sides of the bowl are clean. Slowly add the additional water into your mix.

When all the water is added, tip onto your work surface and knead for a good 10-15 minutes. Hold the bread with one hand and push the dough away from you with the heel of your other hand, rotate the dough and keep repeating this process until the dough is smooth.

To test my dough is ready, I use the “window pane test” which involves taking a piece of the dough and stretching it, until it is thin enough to see the light through. If your dough rips while doing this, knead it a little more.

Once it’s ready work your dough into a ball and place into an oiled bowl. Cover  with oiled clingfilm and place in a warm room. Depending on temperature of the room, it may take between 1 and 2 hours to prove.

When you dough proves (doubled in size), knock it back by punching the air out of the dough.

Tip the dough back onto your bench, to shape for your tin. Stretch the dough into an oblong shape. I use my tin as a guide to get the size I need.

Take the top of shortest edge of the dough and fold a third over to the centre and then do the same with the bottom edge.

Once shaped, make sure the seam is on the bottom and tuck the ends under a little. Then place the dough into your tin and cover again. It will take around 45 mins to 1hr to prove.

As your bread proves, heat your oven to 240°C / 220°c fan / Gas mk9 Just before your Bread is ready to bake, place a tin with ice cubes on the bottom of the oven. This helps the Bread rise as it bakes and gives a great crust.

Place your tin in the oven and immediately reduce the temperature to 220°C / 200°C fan / Gas mark 7 and bake for 30 minutes.The bread should sound hollow when tapped on the bottom, this will indicate it is cooked

After 30 mins, I remove The bread from the tin and then place back into the oven for a further 5 minutes, as I like a crisp crust. I like the crackling sound from the bread when it’s first taken out of the oven. Its like the bread is singing.

stand the bread on a wire rack and allow to cool fully before storing, if it last that long.

The tin I used for this bread was bought after a recommendation from another great baker / blogger. Sammie Prior to this I used a shallow 2lb tin, which resulted in small slices of bread and a loaf that would have a muffin top. This gives nice big slices of bread.

Serving Suggestion

Fruit and Oat Scones

Afternoon Tea is a favourite past time of us Brits. Crumbly Scones, jam and whipped Double or clotted Cream. We’ll not start any wars over, do you add the jam first, then the cream or Vice Versa.

The recipe for these scones came from the back of my dad’s Scotts Porrage Oats I’d never tried mixing my Scones,  using yoghurt and an egg before. I normally just use milk to mix mine.

In addition to the ingredients, I add a diced Granny smith Apple too. This goes So well with the cinnamon and gives an added texture.

Preparation time: 20 minutes

Cooking time: 10-15 minutes

Ingredients: makes 9

• 175g Self Raising Flour
• 1tsp Baking Powder
• 1/2tsp Ground Cinnamon
• 50g Stork Margarine 
• 50g Caster Sugar
• 50g Dried Fruit
• 1 finely diced Apple (Granny smiths)
• 125g Scott’s Porage Oats
• 150ml Natural Yoghurt
• 1 egg, beaten

Method:

• Preheat oven to 220C / 200C fan / Gas Mk 7
• Lightly grease a baking tray or use a silicone sheet on your tray.
• Sift the Flour, baking powder and Cinnamon into a bowl and rub in the Margarine until the mixture resembles Breadcrumbs.
• Core, peel and finely dice a Granny Smiths Apple, then add this to your flour mix.

• Beat the Yoghurt and Egg together, add to your mix and stir to form a soft dough. Tip the dough out onto a lightly floured surface and knead gently.

•  Press the dough out with the flat of your hand, no need for a rolling pin. Using a Scone cutter, cut out the scones so they are the full depth of the cutter.

 

• Place onto a baking tray and bake for 10-15 minutes until well risen and golden brown.
• Once cooked place onto a wire rack to cool.
• When they’ve cooled slighty , I give mine a dusting of finely sieved icing sugar.

 

• Now it’s time to Put the kettle on and share your scones, but not before you add your jam and Cream.

 

 

 

 

 

Sticky Ginger Cakes

 

Old-fashioned gingerbread is the perfect treat to keep on hand. 

It’s a perfect balance, it’s dark and gingery enough to please the even most serious gingerbread aficionados yet also mild enough for young children to enjoy. My young nephew loves it. 

The best part is that it’s incredibly quick and easy to make, there’s no fancy mixers required as its all done by hand. 

This recipe is adapted slightly from the Hairy bikers, Mum’s Know Best series, that was on TV. The recipe can be done as a Traybake or as individual cupcakes as above.

preparation time: under 30 mins (1 Traybake or 15 cupcakes)

Cooking time: Traybake 35-40 mins  Cupcakes 18 mins

Ingredients:

• 200g/7oz Self-Raising Flour
• 200g/7oz Sugar (100g Dark Brown, 100g Caster)
• 2 Tbsp Ground Ginger (this can be varied, to suit taste)
• 1 tsp bicarbonate of Soda 
• 55g/2oz Margarine, plus extra for greasing
• 1 Large egg, beaten
• 1 Tbsp Golden Syrup 
• 1 Tbsp Black Treacle 
• 240ml/9fl oz hot water
• Optional;
• Grated zest from 1 medium orange
• 1tsp Cinnamon powder
• Method;
• Preheat the oven to 180C/160C fan/350FGas 4. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper, or line a muffin pan with paper cases.
• 1. Mix the flour, sugars, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs

2. Add the beaten egg, syrup, treacle and hot water and mix well with a spoon until all combined.  

3. Pour the mixture into a jug (this makes its easier to fill the cases, if making cupcakes) fill the prepared tin and bake in the middle of the oven for 35-40 mins. If making cupcakes, fill the cases just over half full and bake in the centre of the oven for 18 mins.

4. When the cakes come out of the oven, they look dull and dry. To get them ‘Sticky’ as I believe gingerbread should be; Put them into a cake holder and cover, as soon as you take them out of the oven.

Doing this, when they are still hot essentially steams the cakes, making them shiny and Sticky.

Sticky Gingerbread cakes.

Serving Suggestion: Serve with Hot Custard.

 

 

 

 

 

 

 

 

 

 

Lemon & Poppy Seed Crown Bundt

NordicWare’s new Crown Bundt

I was so excited to receive this new NordicWare Crown Bundt tin, which is not yet available in the UK. My Bundt Buddy Corrina bought them whilst holidaying in USA and sent one to me, on her return. Corrina has her own blog Too, take a look here and Corrina can also be found on Twitter @Confarrero

This is one of 3 new Bundt tins released from NordicWare done in a gold finish, to celebrate their 70th Anniversary.

I think this tin will Top many a Bundt Addicts Wish List.

The recipe used is from Delicious Magazine This is a fantastic recipe. I’d recommend this to anyone looking for a great Lemon Drizzle cake recipe.

 

 

Recipe: Ingredients (this will serve 12 – 16 people)

• 250g Stork Margarine
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g caster sugar
• Finely grated zest 3 lemons
• 4 large free-eggs, at room temperature
• 2 Tbsp poppy seeds

 For the syrup

• 100g caster sugar
• Juice of 3 lemons

For the icing drizzle

• 80g icing sugar (I use Lemon Drizzle Icing from Sugar & Crumbs)

Method

1. 01.Heat the oven to 180°C/fan160°C/gas 4. Grease the tin well (this is the essential part of your preparation) I use Wilton cake release from Lakeland
2. 02.Sift the flour, baking powder, and salt into a large bowl.
3. 03. Beat together the butter, sugar and lemon zest, in your stand mixer until the mixture is very pale and fluffy. Add the eggs one at a time, beating well after each addition, then (using a metal spoon) fold in the flour mixture, taking care not to knock out the air you’ve so carefully beat in. Finally stir in the Poppy seeds.
4. 04.Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean. Another indication that it’s done, is the cake shrinks away from the edge of the tin.
5. 05.While the cake is baking, make the syrup: heat the sugar and lemon juice in a pan and bubble for 3 min until reduced by half, then transfer to a shallow bowl to cool completely.
6. 06.When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, spoon over the cooled syrup (you may not need to use it all). Leave the syrup to soak into the cake for 15 min, then turn the bundt out of the tin onto a wire rack and leave to cool completely.
7. 07.For the topping, put the icing sugar into a jug and add a tsp cold water. Sir well with a fork until smooth, then add a little more water, drop by drop, until the icing reaches a thick, pourable consistency. Drizzle down the inside ridges of the cake, then add a fine sprinkling of poppy seeds. Leave to set for 15 min.

I enjoy this, just as it comes with a cup of tea or served with a little whipped cream. Some of my family like it served with lashings of hot Custard.

 

The complete recipe from @DeliciousMag can be found here

I have since, done a Red Velvet cake in the same tin. I wanted to see if the detail showed on a dark bake, as well as a light coloured bake. I’m glad to say, both look fabulous.

This leaves me hankering for the other two new Anniversary tins now. #BundtAddict #BundtArmy

 

 

 

 

 

 

 

Giant Jaffa Cakes

This is a take on the humble Jaffa cake biscuit (or is it a cake) we’ll not argue over that. This and other ‘giant’ variations on cakes, comes about after following ‘The baking nanna’ aka Jackie Heaton on Twitter. The lady in question, persuaded me to try baking using Various silicone moulds.

The following recipe is the same recipe that is used for the giant doughnut. The recipe itself is very versatile and can be used for numerous bakes.

Recipe 

Cake Ingredients:

• 330g Caster Sugar
• 330g Stork Margarine
• 6 eggs
• 330g S-R Flour
• 1 Tbsp Milk

Jelly – make this first.

• 1 packet of Hartley’s Orange jelly crystals
• 2 tins of fizzy orange pop, enough for ¾ pint (optional) I like to make “fizzy jelly” for this and trifles too.

• Line a baking tin (a Little large than your mould) with cling film
• Dissolve the jelly crystals in a jug with a little boiling water.
• Top the jug up with the orange pop or water to ¾ pint.
• Pour this into your lined tin and place in the fridge to set.
• While the jelly is setting, prepare your mould. (These moulds can be purchased from the likes of Amazon or EBay)

 

• Rub plenty of STORK margarine into your mould, and this is all that is required. There is No need to use any flour.

now you can make your cake mix

Method:

Pre Heat Oven to Gas Mark 4 / 180ºC / 160ºC Fan / 350ºF

1. Whisk the Eggs and Sugar Together, until well mixed.
2. Add the Stork, and whisk together, then finally the Flour (This may sound a little unconventional but trust me, it works)
3. Divide the mixture between the Two cookie Moulds and stand one half on a baking tray. The above mix will make 2 of the giant cookies
4. Bake on the middle shelf in the oven for 35-40 Mins. (I bake each half separately)
5. When you take the mould out of the oven, allow to cool slightly before trying to ease the mould off.

 

Once the cake has cooled fully, the jelly should be set and ready to use.

I take a plate a little smaller than the cake and use it as a template to cut around. Leave the jelly on the clingfilm, it makes it easier to transfer it to the cake.

I lie the cake on top of the jelly and clingfilm, then turn it over and then remove the clingfilm.

Chocolate Topping:

• 100g Plain Chocolate & 100g Milk Chocolate (I prefer a 50/50 mix)
• Small knob of butter

Melt both the chocolates in a bowl, over a pan of simmering water. Then stir in the butter.

Let the chocolate cool slightly before covering the jelly, otherwise the jelly will melt. I use a pastry brush to apply a thin coat of chocolate on first.

After you’ve got a thin coat of chocolate on the jelly, you can add more and more of the chocolate. Use a palette knife to spread the chocolate across the cake.

When serving the cake I use a warmed knife to cut through the chocolate (pour boiling water over the blade, then dry with kitchen paper) before cutting the cake.

These go down well, especially if made for a children’s party.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sunflower Bundt – Lemon & Poppy Seed

Most people know of my Love affair with @NordicWareUK tins and my baking of Bundts. Back on the 21/2/16 the Sunday Bake Club theme was #SunShineBakes This gave me the ideal opportunity to bake with my Sunflower Bundt Tin.

The Sunday Bake Club is a fantastic Baking Community, with over 5000 like minded members, all with one thing in common, a Love of Baking. Every week, the ladies that run the club will dish out a theme, so you to bake along with the members and show your baking prowess to each other. There is always help at hand and tips to be had, if you’re ever looking for advice or help.

The recipe I used for this Bundt was from Delicious Magazine I have used this recipe in the past, in several different NordicWare Tins and it always works extremely well. The only variation to the recipe was the addition of Poppy Seeds.

Sunflower Bundt tin :

Recipe Ingredients:

• 250g unsalted butter, softened, plus extra for greasing the tin
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g caster sugar
• Finmbaed zest 3 lemons
• 4 large free-eggs, at room temperature
• 2 or 3 Tbsp Poppy Seeds (I use 3)

 For the syrup

• Juice of 3 lemons
• 100g caster sugar
• Method:
• 01.Heat the oven to 180°C/fan160°C/gas 4. Generously grease the inside of the Bundt tin with Wilton Cake Release, which I buy from Lakeland. I Use a brush to apply the cake release, making sure I get into all the detailed areas.
• 02.Sift the flour, baking powder, and salt into a large bowl.
• 03.In another large bowl, using an electric whisk, cream together the butter, sugar and lemon zest until the mixture is very pale and fluffy. Add the eggs one at a time, whisking well after each addition, then (using a metal spoon) fold in the flour mixture, taking care not to knock out the air you’ve so carefully whisked in.
• 04.Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean.
• 05.While the cake is baking, make the syrup: heat the sugar and lemon juice in a pan and bubble for 3 min until reduced by half, then transfer to a shallow bowl to cool completely.
• 06.When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, pour over the cooled syrup. Leave the syrup to soak into the cake for 15 min, then turn the bundt out of the tin onto a wire rack and leave to cool completely.
• 07.For the topping, I used yellow edible glitter and Chocolate drops for the Sunflower seeds.

This is my Variation of the Lemon Drizzle Bundt using NordicWare Sunflower Bundt Tin.

This tin is now Discontinued, but the recipe will work equally as well in any 10 cup/2.4 litre Bundt tin.

The Bundt was finished with a dusting of Yellow edible glitter. The chocolate drops were stuck to the centre of the cake with a little melted chocolate.

Unfortunately this was the only chance I got to take a photo of the inside of the cake, before my family and guests ate it all.

My next NordicWare “investment” will be their new 70th Anniversary Crown Bundt This is sure to be the envy of any Bundt Collector / baker.

Chocolate Cookies

Everyone loves a Cookie, yes? There’s nothing better than sitting down with a cup of tea and one OR two freshly baked cookies.

I was given this Cookie recipe a while ago and make these quite often as they’re so easy to do and they’re made with ingredients can found Readily, in most kitchens.

 

 

I will often make a batch of these up ready to cook, while waiting for a cake / bundt to bake.

I do a few variations on the basic chocolate Cookie. As above with mint and Aero bubble, or with a Peanut butter centre. The basic recipe is the same, then you can experiment with additional flavours/ingredients.

Makes 30

Ingredients:

• 250g Unsalted butter, softened
• 150g Caster Sugar
• 1 tsp Vanilla Extract
• 300g Plain Flour
• 50g Cocoa Powder
• 1 tsp Baking Powder
• ½ tsp Bicarbonate of soda
• 12 Aero bubbles (crushed) for mint Cookies Or
• ½tsp Peanut Butter for centre of peanut butter cookies
• Chocolate for topping / decoration.

If you prefer Plain chocolate cookies, just omit the mint / peanut butter

 

Chocolate cookie dough, ready for additional ingredients

 

Method:

1. Preheat the oven to 180°C /160°C fan, Gas Mk 4. Line 2 large baking trays with baking parchment. In a bowl, beat the butter, caster sugar and vanilla extract together until creamy.
2. Sift in the flour, cocoa powder and Bicarbonate of soda. Mix well to form dough.
3. I then weigh and divide the dough into two balls so i can make 15 of each cookie (Mint & Peanut butter). You can if you like, just do all chocolate cookies. Into one ball of dough, I crush 12 Aero bubbles and mix along with the dough. 
4. Divide the ball of dough into 15 balls (again, I weigh the dough and divide by 15 to make each cookie the same) Roll into balls and place onto the baking tray (4cm apart) flatten slightly.
5. Bake in the centre of the oven for 12-15 minutes, until firm. Once cooked, Ease the cookies off the baking tray onto a cooling rack, taking care not the break them. While they cool melt a little chocolate in a bowl, over a pan of simmering water. Cut 8 Aero bubbles in half to decorate the cookies. Add a little of the melted chocolate to the centre of the cookies to stick the half Aero bubbles on.
6. Divide the 2nd batch of dough into another 15 balls. Flatten the balls slightly, then add a ½tsp of peanut butter to the centre of each cookie. Roll the dough up around the peanut butter and form into a ball.
   

   
7. Follow step 5 and bake for 12-15 minutes. Once out of the oven, melt a little white chocolate to decorate the Cookies with. The answer to many people’s question, is Yes – the Peanut butter stays soft in the middle of the baked cookies.

Now all you need is a cup of tea to enjoy these easily made cookies with. I hope this inspires you to try making a batch of these Cookies for yourself.

 

Giant Doughnut

 

I have tried using Silicone moulds for baking cakes before and not had much success. It’s no secret that silicone and I are not best of friends. That is, until my Twitter friend Jackie Heaton aka The Baking Nanna gave me some hints and tips and persuaded me to give it another go and I’m glad I did.

I think these Giant Doughnuts make a great Birthday cake With a difference and an ideal centrepiece on any table.

Jackie was even good enough to share her recipe. So I took myself off to Lakeland to Purchase the required silicone Doughnut Mould These are been sold off for £2:49 as they are going to be discontinued, so grab one before they’re all gone, if this type of novelty bake interest you.

The box contains 3 parts, top / bottom and lid which can be used To create a dip in the doughnut for a deep filling or Just left off (my preference).

Cake Ingredients:

• 330g Caster Sugar
• 330g Stork Margarine
• 6 eggs
• 330g S-R Flour
• 1 Tbsp Milk

Filling:

• Raspberry Jam (Or Flavour of your choice)
• 300ml Double Cream
• 1tsp Caster Sugar

Method:

Pre Heat Oven to Gas Mark 4 / 180ºC / 160ºC Fan / 350ºF

Grease each half of the Doughnut moulds well, all you need to use to grease them is Stork Margarine. there is No Need to dust the moulds with flour. (I think this is where I’ve gone wrong in the past)

1. Whisk the Eggs and Sugar Together, until well mixed.
2. Add the Stork, and whisk together, then finally the Flour
3. Divide the mixture between the Two Doughnut Moulds and stand each half on a baking tray.
4. Bake on the middle shelf in the oven for 35-40 Mins. (I bake each half separately)
5. When you take the mould out of the oven, allow to cool slightly before trying to ease the mould off.

 

Once you have cooked both halves and they have cooled, you can then fill and decorate them in whatever way you like, filled with buttercream and topped with brightly coloured icing (as a doughnut often is) Or like the one at the top of the page, filled with Jam an cream and topped with a chocolate Ganache, then covered in sprinkles.

Filling your Doughnut:

• Cover the top of one Doughnut half with the jam
• Whisk the Double Cream and sugar, until the cream thickenens slightly
• Add the cream on top of the jam and put the other half of the doughnut on top of the cream.
• I reserve a little cream to pipe around the centre of the doughnut to finish it off.

Making a Ganache:

For the topping on my Doughnut, I used a Ganache of  1:1 proportion

• 100g Double Cream
• 100g Plain Chocolate (at least 70% Cocoa)

1. Chop the chocolate into fine pieces
2. Warm the Cream in a saucepan, once warmed remove from the heat and add the chocolate.
3. Whisk the cream and chocolate together, it may look very grainy at first but keep whisking.
4. Once the cream and chocolate are well combined allow to cool for a while, the ganache will thicken slightly, this can then be used to top and drape down the sides of your doughnut.
5. Add your desired topping before your ganache sets.

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These are also a good way to get children involved in the kitchen. once baked and filled, let your children help decorate them with you. 

Plantpot Loaves with Cheese & Garlic

The first time I had bread served like this I was on holiday, the bread was served plain with soup and described as “mushroom” bread due to their shape.

Cheese & Garlic Plant Pot

Baking Homemade Bread Needn’t Be and isn’t difficult to do. There’s nothing quite like having Warm, Fresh Bread straight out of the oven.

The hardest part to making Bread is having to wait for the dough to prove.

It takes several simple ingredients, Flour, yeast, salt and water and a little work, to make a simple loaf of Bread

Triple Cheese Scones with Bacon & Jalapeño

Cheese scones are a good bake to do if you’re a novice baker, or if you’re baking with children. There are minimal ingredients and they’re easy to do, without been time consuming and Boy, do they smell good when they’re cooking. 

 
This is a twist on the humble cheese scone. I have made scones for years but recently, I’ve started to add additional  flavours to enhance them. 

These scones have 3 different cheeses in them, Red Leicester for colour,  Mature Cheddar and flecks of Danish Blue for a Full flavour. Then just to lift them to the next level, they have diced Smoked Bacon and Jalapeños added.

Ingredients:   Makes 12

• 550g SR flour
• 1 rounded tsp dried mustard
• ½ tsp cayenne pepper
• 1 rounded tsp Baking Powder
• 200g Stork Margarine 
• 150g cheese (75g extra mature cheddar/ 75g Red Leicester)
• 50g Danish Blue broken into small pieces. 
• 50g Red jalapeño (diced)
• 5/6 slices of Smoked Bacon, lightly fried
• 200ml milk.

Preheat oven to 210 C / 190 C fan / GM4

METHOD:

1. Sieve the flour, mustard, cayenne & baking powder into a bowl
2. Add Stork and rub together until you have a Breadcrumb texture
3. Add Cheeses, bacon and jalapeños, then crumble the Danish Blue into the mix.
4. Make a well in the centre of the mix and add half the milk, mix together and keep adding a little milk until all mixture comes together to form a dough.
5. Lightly flour your work surface and empty your dough out. Don’t use a rolling pin, just press your dough out a little
6. Make sure the dough is the thickness of your scone cutter, (I use a 6cm round X 4cm deep cutter) otherwise you’ll end up with thin biscuits.
7. Dip your scone cutter into flour to prevent the scone sticking and cut out the scones and place onto a lined tray.
8. Brush the top of the scones with milk and add a little more grated Red Leicester cheese on top.    Cook in the middle of the oven for 18-20 minutes.

To test, turn one of the scones over and tap the bottom, they will sound hollow but the scone should be still slightly soft to the touch. They will firm up, once cooled. Over cooking will make them dry. 
If you can resist eating them while they’re still warm, place onto a cooling rack and leave to cool, then serve with Lashings of Lurpak butter. 

  

Enjoy!