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

image





Advertisements

Fruit and Oat Scones

image

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.

image

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.

 

image

  • 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.

 

image

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

image

 

 

 

 

 

Lemon & Poppy Seed Crown Bundt

NordicWare’s new Crown Bundtimage

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.

 

image

 

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

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.

image

image

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

 

 

 

 

 

 

 

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.

NordicWare Sunflower

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.

image
Sunflower Bundt tin :

image

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.

image

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.

image

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.

 

 

image

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

 

image
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 buttercaster 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. image
  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.

image

image

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.