White bread (Mon 30.11)

Fast enriched white bread.

  • 1000 g white bread flour
  • 1 teaspoon salt
  • 1 tablespoon cane sugar
  • 42 g yeast
  • 200 g cream (40% fat)
  • 450g water (used 600 by accident).

1.  Mix flour, salt, sugar in a bowl. Crumble the yeast with some of the flour.

Add the cream and the water, mix in the bowl.

Turn out on the table and knead until smooth. As I used 600g water, had to add some flour, still a very soft dough. Leave to rise for 40 minutes.

2. Turn out on working surface divide into 2 loaves.

Put in greased tins and leave to rise.

3. Bake for 35 minutes in a preheated oven 220 C. Check : loaf sounds hollow if tapped underneath.


Organic wholemeal rolls, bread (Sat 28.11)

Wholemeal organic rolls and bread.


  • 200 sourdough starter (100 g flour, 100 g water)
  • 300 g white bread flour.
  • 900 g organic wholemeal flour finely ground (T150)
  • 700 g water
  • 2 teaspoons salt

1. Re-activate the sourdough by adding 300g white bread flour and 300g water. Mix to a smooth batter.

Keep 200g for next time.

Leave to activate for about 6 hours (only 4 in this case).

2. Add 400g wholemeal flour and 400g water.

Mix again and leave to rise for about 4 hours.

3. Add the remaining 500g flour and salt.

Mix in the bowl add water as needed, the result should be a faily sticky dough. Turn out on a work surface and knead for about “15 strokes”. Cover with the bowl and leave to rest for 10 minutes.

4. Knead again for “15 strokes”, result should now be a smooth dough. If still too sticky repeat rest-knead cycle once again.

Leave to rise for 1 to 2 hours.

5. Turn out the dough.

Form into rolls or loaves.

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

6. Bake in a pre-heated oven at 220 C; 22 minutes for rolls, 33 minutes for loaves.

Easy danish pastry buns (Sat 28.11)

Simple pastry buns.


  • 500g white bread flour
  • 1 teaspoon  salt
  • 1 tablespoon sugar
  • 50 g unsalted butter
  • 30 g yeast
  • 275 ml cold water
  • 120 g unsalted butter
  • 300g pastry cream
  • 50g chocolate chips (dark 70% cocoa choloate chunks or the baking variety)
  • 50 g raisins

1. Mix the flour, salt, sugar in a bowl.Rub the butter (50g) in with your fingertips.

Make a well in the flour, pour in most of the water. Crumble the yeast in the water.

Add the egg.

Mix all together in the bowl, form a sticky dough without dry patches. Add remaining water as needed.

Turn out the dough on a working surface.

Knead for not more than 2-3 minutes. No need to get a very smooth dough now. Leave to rest for 20 to 30 minutes.

2. Turn out the dough on a floured surface.

Form the dough in a rectangle about 0.5 cm thick. Start by pounding with the rolling pin. First from left to right and from top to bottom. Move the rectangle often so it does not start sticking to the working surface. Flour surface if needed. Finish with rolling.

Put the 120g butter on one half of the rectangle. I do this by slicing thin pieces of the butter and putting them nicely on the dough.

Fold over the other part of the dough. Seal the edges with the rolling pin.

Roll out the dough in a new rectangle (start by pounding before rolling).

Fold again in 2 layers. Roll out again an fold back in 3 layers.

Leave to rest for 15 minutes.

(Most recipes put first half of the butter, fold put on the remining part. Fold 3 layers the 4 layers. With possibly 20 minutes rest in between.)

3. Pound the package into a small rectangle.

Roll out further  in a rectangle +- 0.5 cm thick.

Spread the cream on the dough, add the chocolate and/or raisins.

Roll up the rectangle in a large sausage.

Cut +-2cm slices, use a sharp knive. Put each of them on a greased tin. makes about 16.

Leave to rise for 30 minutes.

4. Bake in a preheated oven at 210 C for about 18 minutes (till golden brown).

Most recipes call for glazing with sugar, jam or adding flaked almonds. Not necessary imo if eaten the same day.

Barley bread (Wed 25.11)

Basic barley bread based on a flour mix. The % barley versus wheat is not known.


  • 1000 g flour (mix wheat and whole grain barley)
  • 2 teaspoons salt
  • 50 g unsalted butter
  • 42 g yeast
  • 650 g water

1. Mix salt and flour.

Add diced butter to the flour.

Rub in the butter with fingertips. Add water and yeast to the flour and mix to a (sticky) dough. turn out on working surface and knead for some minutes. As dough was to sticky/wet, gave it a 10 minutes rest.

2. After 10 minutes, rest 2 minutes kneading with a smooth dough as result.

Allow to rise in a warm spot for 30 to 40 minutes.

3. Dough should be well risen (+-doubled in size). Turn out on a floured surface, have ready a greased or floured baking tin.

Divide the dough in two equal parts. form each in a neat package (4 folds). Put on the baking tin.

4. Bake the loaves in a pre-heated oven at 220 C for about 40 minutes.

Multi grain bread (Mon 23.11)

Multi grain bread enriched with lard and milk.


  • 1000 g multi grain mixture
  • 2 teaspoons salt
  • 60 g lard
  • 42 g yeast
  • 250 g milk
  • 250 g water

1. Mix salt and grain in a bowl. Rub in  the lard with your fingers. Add the yeast, crumble it with some flour. Add milk and the water and mix till combined. Add some water if too dry.

Turn out on working surface and knead to a smooth dough.

Form into a ball and leave to rise for about 1 hour (+- doubled in size).

2. Divide the dough into 2 equal parts and form into loaves.

Leave to rise for 1 hour.

3. Bake in a pre-heated oven for 40 minutes at 200 C.

White sourdough bread (Sat 21.11)

Simple white sourdough bread.


  • 200 g starter (based on 100 g water/100g flour)
  • 1200 g flour
  • 750g water
  • 2 teaspoons salt
  • 30 g olive oil

1. (Sat 09:00) Reactivate the starter: mix with with 300g water and 300g flour. Keep 200 g of the batter for later use (store in the fridge). Let the remaining 600g become active, takes about 6 hours.

2. (Sat 15:00) Add an additional 400g flour and water to the starter.

Leave to rise for another 4 hours.

3. (Sat 19:00) Make up the dough by adding remaining flour, salt and olive oil. Mix all in a bowl add enough water to avoid any dry patches, the result will be quite sticky. Turn out on working surface. Do not flour the surface to avoid adding to many flour. If it’s too difficult to knead, try  with some olive oil on hands and working surface. Knead for about 12 ‘strokes’.

Leave to rest for 10 minutes.

4. (Sat 19:20) Knead again for 12 “strokes”.

5. (Sat 19:30) Knead again for 12 “strokes”. with each iteration the dough should become easier to handle. leave to rest for 20 minutes.

6. (Sat 19:50) Slowly stretch out the dough in a large rectangle (not unlike handling a pizza dough).The working surface can be floured.

Fold the dough in 3 layers (envelope style) making a neat package.

Leave to rest for 20 minutes.

7. (Sat 20:10) Repeat the previous step once again. Leave to rise for a final hour.

8. (Sat 21:10) Dough should be well risen and light. Form loaves or buns as desired.

Leave to rise until doubled in size 1 and 1/2 hour.

9. (Sat 22:30) Bake in a preheated oven at 220 C. Count on 20 minutes for rolls, 30 minutes for small loaves. Tap underneath to check if done.

Wholemeal raisin bread (Sat 21.11)

Raisin bread with wholemeal. based on “Deluxe Raisin Bread” from “The Laurel’s Kitchen Bread Book – A Guide to Whole-Grain Breadmaking” by Laurel Robertson.


  • 150 g raisins
  • 350 g water
  • 800 g wholemeal flour
  • 2 teaspoons salt
  • 42g yeast
  • 120 ml water
  • 60 g olive oil
  • 2  tablespoons honey
  • 1 egg

1. (Sat 10:30) Bring the water to the boil. Cover the raisins with the water and leave for 5 minutes.

Drain the rasins and keep the water, leave to cool till about lukewarm.

Mix salt and flour in a bowl. Crumble the yeast in the additional water with the honey.

Add all (including oil and egg) to the flour and start mixing till you get a soft dough.

Turn out on working surface and knead for some 3 to 5 minutes.

Add carefully the rasins to the dough. Spread raisins on working surfcae and roll the dough over.

Leave to rise for 1 hour.

2. (Sat 11:45) Divide the risen dough in 2 loaves.

Leave to rise for another 45 minutes.

3. (Sat 11:45) Bake in a pre-heated oven 200 C for about 33 minutes.