I was buying rye bread in a local shop, delicious for light summer lunches with cheese and salad. Now it isn’t available, and I was looking to make my own. This may need a tweak here and there to suit, but it works very well.
- 500g rye flour
- 2 tsp of dried yeast
- 1 tbsp treacle or brown sugar
- 2 tbsp sunflower oil
- 2 tsp salt
- 3 tbsp ‘8 seed mix‘ or ‘5 seed mix‘ from Seasoned Pioneers (or a mix of poppy seed, linseed, sunflower seeds, caraway, as you prefer)
- 2 tbsp pumpkin seeds
- 430ml water
- In a large mixing bowl, mix the seeds, flour and salt.
- In a measuring jug, measure out the water, sugar and oil, and add the dried yeast.
- Once the yeast has mixed into the water, add it to the flour mixture a bit at a time, mixing together to a dough, ensuring that all the flour is incorporated. You don’t want the mixture to be sloppy.
- Top tip at this point – if you have some left-over white bread dough, you can kneed a bit of this in as well.
- Coat a work surface with a bit more sunflower oil and kneed for ten minutes or so. The dough won’t be as stretchy as a gluten-based loaf, but it will get smoother.
- Form the dough into a loaf shape. I use a loaf tin, but you could make a cob loaf as well. Put the formed loaf into a tin or a baking sheet, cover with a teatowel and leave to rise for up to eight hours. I don’t usually wait as long, I like a dense and heavy rye bread.
- Heat the oven to 220C, and bake the loaf for 30 minutes, until it sounds hollow when tapped.
This works on the rye setting on my bread machine as well.
This is a delicious Ottolenghi recipe from SIMPLE. It is so rich and full of flavour, you don’t need to add anything much. It is great sliced and spread with butter, or with a thin slice of smoked salmon. I made it as part of a mega cooking session so that I had lots of food that was good with salad, as this certainly is. I had to adapt a bit to fit with locally available ingredients.
- 50g rolled oats
- 2 tsp dried thyme leaves
- 50g pumpkin seeds
- 2 tsp caraway seeds
- 2 tsp nigella seeds
- 100g plain flour
- 100g wholemeal flour
- 2 tsp baking powder
- 1 tsp baking soda
- 200g grated raw beetroot
- 2 large eggs
- 80ml sunflower oil
- 80g soured cream
- 1 tbsp honey
- 20g grated parmesan
- 120g goat’s cheese
- Preheat the oven to 180C fan. Grease and line a loaf tin.
- Mix the oats, thyme, pumpkin, caraway, and nigella seeds in a small bowl.
- In a medium bowl, mix the flours and the baking powder and baking soda, along with 1/2 tsp salt. Whisk together to aerate, then add the grated beetroot and all but one tbsp of the oat mixture
- In another bowl, lightly whisk the eggs together and beat in the oil, soured cream, honey and parmesan.
- Mix the egg mixture into the dry ingredients, and fold in the crumbled goat’s cheese.
- Pour the mixture into the tin, and add the remaining oat mixture to the top.
- Bake for 40 minutes, then cover with foil and bake for another 40 minutes.
- Remove from the oven, and set to cool for around 5 minutes before removing from the tin and cooling on a rack. It needs to be cooled for at least 20 minutes before slicing.
This is a classic American recipe. I was taking advice from my daughters about what sort of biscuits to bake for some visitors, and I was asked to make something like flapjack, but softer. This fitted the bill. It is an easy and delicious recipe.
- 125g plain flour
- 1/2 tsp ground cinnamon or allspice
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 115g butter
- 100g muscovado sugar (or other soft brown sugar)
- 50g caster sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 150g rolled porridge oats
- 150g raisins or sultanas
- Mix together the flour, cinnamon, baking soda and salt
- Cream the butter and both types of sugar together, until well combined and soft.
- Beat in the vanilla extract, and then slowly beat in the egg.
- Add the flour mixture and then add the oats and raisins, and mix until the cookie dough is even and all the ingredients well dispersed.
- Cover the dough and chill for 30 minutes. Preheat the oven to 170C. Line two baking trays with grease-proof paper.
- Once the dough is chilled, take a teaspoon and scoop out lumps of cookie dough. Each lump should be rolled into a ball about the size of a ping-pong ball. Put each ball on the prepared baking trays and gently squish a little to make the ball a little flat. The cookies should be well-spaced to make sure they don’t coalesce whilst baking. You should be able to get 11 to 12 cookies on each tray.
- Bake in separate batches for 12 minutes, until the edges of the cookies are beginning to go golden brown, and the top is set.
- Remove from the oven and leave to cool in the baking tray for around 5 minutes, before transferring them onto a wire rack.
If you skip the bit about chilling them for 30 minutes, the biscuits will end up flatter; a personal choice. They are nice slightly thicker because they are soft in the middle.
This recipe uses up the egg-whites left over from making hollandaise sauce. It is really chocolatey.
- 170g butter
- 170g 70% dark chocolate
- 1 tsp vanilla essence
- 30ml cold coffee
- 1/2 tsp salt
- 75g caster sugar
- 100g soft brown sugar
- 30g unsweetened cocoa powder (not drinking chocolate)
- 4 egg whites
- 125g plain flour
- Preheat the oven to 190C. Prepare a 20cm square cake tin – grease with butter and line with greaseproof paper.
- Put a bowl over a pan of boiling water, and put in the chocolate and butter. Heat until all the butter and chocolate have melted together.
- Add the vanilla, coffee and salt, stir and set aside for 15 minutes to cool.
- In a large bowl, mix the caster sugar, soft brown sugar and cocoa powder. Add the egg whites, and use a beater to whisk the mixture together. The volume should increase by more than double and the mixture should go pale.
- Stir in the cooled chocolate mixture and the flour.
- Pour the mixture into the prepared tin and put it in the oven. Turn the heat down to 175C and bake for 30 minutes.
- Set the cooked brownies to cool in their tin. Once the are cold, lift them out and cut into squares.
These large teacakes make several portions each. To serve, I split them across, and then cut each half in half. They can also be started in the bread-maker; instructions below.
- 2 tsp dried yeast
- 1 tsp caster sugar
- 300ml warmed milk
- 25g brown sugar
- 450g strong white bread flour
- 1 tsp salt
- 25g lard
- 50g currants
- 50g mixed peel (optional)
- Milk for glazing
- Grease a couple of baking sheets, and warm the oven to 220C
- Stir the yeast into the warm milk with the sugar, and leave in a warm place until starting to ferment and frothing.
- Mix the sugar, flour and salt, and rub in the lard.
- Add the currents, peel and the yeast/milk mixture, and kneed on a floured surface to make a soft dough.
- Set aside to rise for around 1 hour 15 minutes
- Divide the dough into six equal pieces, and roll to around 15 cm across, 1 cm thick. Put these onto the baking sheets, and cover while they prove. This will take around 40 minutes.
- Brush the tops with milk and bake for around 20 minutes.
- Cool on a wire rack.
If you are going to make the dough in a breadmaker, follow the method below:
Put the ingredients into the breadmaker in the order below:
Yeast, flour, sugar, salt, lard, milk (or water and milk powder). Set the bread machine to ‘basic dough’. Once the dough is ready, kneed in the dried fruit before dividing into buns and leaving to prove.
These are fantastic with goat’s cheese and a little sliver of dried fig.
- 225g wholewheat flour
- 1/2 tsp salt
- 125g butter
- 2 tbsp clear honey
- Mix the flour and salt, and rub in the butter – fine breadcrumb texture
- Mix in the honey to make a stiff dough.
- Roll out thinly on a floured board, and cut into rounds with a 5cm cutter.
- Bake at 150C for 20 minutes.
A big hit at the recent coffee morning. I think the helpers had quite a few.
- 175g plain flour
- 1/4 tsp salt
- a pinch of cayenne pepper
- 75g butter
- 75g grated cheese, mixture of cheddar and parmesan
- 1 egg yolk
- 1/2 tsp dijon mustard
- 3 tsp milk
- Sieve the flour, cayenne pepper and salt into a bowl.
- Rub in the butter, then stir in the grated cheese.
- Mix the mustard, egg yolk and water together.
- Make a stiff dough by adding the egg yolk mixture to the dry ingredients.
- Roll out to about 1cm thick, and then cut into fingers, about 1cm by 5cm.
- Place on a lightly greased baking tray, and bake at 220C for 12 minutes.
- Lift onto a wire rack to cool.
I was baking for a coffee morning for the Uist Coastal Rowing Club. We are raising funds to build a new skiff, and we raised over £700, which is amazing. I made quite a lot of biscuits as they are easy to serve.
- 125g butter
- 125g caster sugar
- 2 tsp ground ginger
- 125g self-raising flour
- Cream the butter and sugar together
- Add the ginger and flour and work into a stiff dough.
- Divide into 24 small balls, and space out onto ungreased baking trays.
- Bake at 130C for 45 minutes
- Lift onto a wire cooling rack when they are done.
These biscuits are very easy to make.
- 100g butter
- 75g caster sugar
- 125g self-raising flour, sifted
- flaked almonds
- 1 egg, beaten
- Cream the butter and sugar together until smooth.
- Work in the flour to make a stiff dough.
- Roll the mixture into small balls, around 16 altogether
- Place the balls of mixture on a greased baking sheet, at least 5cm apart. Flatten the balls slightly
- In the centre of each biscuit, put a couple of flaked almonds, and brush each biscuit with beaten egg.
- Bake at 190C for 10 minutes.
- Once out of the oven, lift the biscuits off the baking sheet onto a cooling rack.
These are spicy and delicious. My children like to make them.
- 100g plain flour
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 50g muscovado sugar
- 50g butter
- 1/4 tsp mild fresh red chilli, or chilli flakes
- 2 tbsp golden syrup
- 75g dark chocolate, cut into small chips
- Stir the flour, cocoa, baking powder, bicarbonate of soda, cinnamon, chilli and sugar.
- Rub in the butter to achieve a fine breadcrumb texture.
- Add the syrup and mix into a dough. Squeeze the mixture into a dough.
- Kneed in the chocolate chops
- Divide into 12 balls, and space evenly onto a greased baking sheet.
- Bake at 180C for 8 to 10 minutes.
- When they are out of the oven, lift them off the baking sheet onto a cooling rack as soon as possible.