Dark organic rye bread (Thu 19.11)

Dark rye bread with organic flour and some small part sourdough (bio roggenbrot). Only one short rise,  similar to a Grant loaf.  100 % based on recipe with same name in “Country Bread” from “Linda Collister” and “Anthony Blake”.


  • 400g organic coarse wholemeal rye flour
  • 100g organic coarse wholemeal flour
  • 50 g sourdough, I used half of stored starter and replaced with equal flour and water
  • 20 g yeast
  • 300 ml water

all ingredients should be warm.

1.  (Thu 20:20) Mix both flours in a bowl.

Crumble the yeast with some of the flour, add the sourdough and three quarters of the water. Mix everything in the bowl. Add as much water as needed to get a sticky dough.

Turn out on working surface and start to knead. Instead of flour I used the remaining water to wet surface and hands while kneading. When the dough gets drier, pour some drops on the surface. You probably could use olive oil as well. Knead for 7-10 minutes in total.

Form into flat round loaf, and leave to rise on a greased tin for 30 minutes. Environment should be warm, can be in a plastic bag (I used the microwave after heating some water).

2 (Thu 21:05) Score the bread or make a pattern in the center.

Bake in an oven at 200 C for 45 minutes. check by tapping underneath, should sound hollow.

Plaited loaf (Wed 18.11)

Plaited loaf using an enriched white dough. Based on “Plaited Loaf” from “The Bread Book” by Linda Collister and Anthony Blake.


  • 700 g white bread flour
  • 20 g yeast
  • 1 teaspoon sugar
  • 430 ml milk
  • 2 teaspoons salt
  • 30 g butter
  • 1 egg
  • 1 egg and some milk for glazing

1. (Wed 19:15) Combine 200 g of the flour, the sugar and all the milk in a bowl. Mix well and lave to rise for about 30 minutes.

2. (Wed 20:00) Rub the butter in the remaining flour, add the salt to the flour.  Mix flour, yeast batter and egg together. dough should not be too sticky. Turn out the dough on the work surface (flour only if dough is still too sticky to handle).

Knead for 5 minutes or until you have a smooth (satin or silky ?) dough.

Leave to rise for 1 hour 30 minutes.

3. (Wed 21:20) Turn out the dough on a floured working surface.

Divide in 3 equal parts.

Form each of the arts in a ‘sausage’ +- 40cm long. Best way is to roll them gently with both hands.

Put the three parts on a greased (in this case floured) baking tray.

Plait the three strings, avoid stretching them.

Leave to rise for 45 minutes.

4. (Wed 22:15) Glaze the loaf with the egg milk mixture. Leave to rise for another 15 minutes (fits with the time needed to heat the oven).

5. (Wed 22:30) Bake for 33 minutes in a preheated oven at 220 C.


– compared to book recipe: measures somewhat changed

– not using luke warm milk, but time needed to prove remained the same

Spelt bread (Mon 16.11).

Spelt bread based on a sourdough starter.


  • 200 g starter (100 g flour, 100 g water)
  • 700 g bread flour
  • 700 g water
  • 500 g whole meal spelt four
  • teaspoon salt
  • 5 tablespoons olive oil

1. (Sun 23:30) Re-activate the starter by adding 300 g flour and 300 g water. Mix till all lumps have disappeared, store 200 gr of the mixture for next time. Leave to rise till next day.

2. (Mon 07:45) Add 400g flour and 400 g water to the mixture and leave to rise for 8-10 hours. (or till you get home form work).

3. (Mon 19:00) Add the spelt flour, salt and oil to the mixture.

Mix all in the bowl. The mixture will be rather sticky, if too dry add some water. Turn out on your working surface and knead for 5 minutes or until smooth. If the dough is too sticky knead 2 times for 2 minutes with a 10 minutes rest in between.

Leave to rise for 1 hour and 30 minutes.

4 (Mon 20:30) divide the dough into two equal parts; form each into a loaf.

Leave to rise for 1 hour 30 minutes.

5. (Mon 22:00) Bake in a preheated oven at 220 C for about 33 minutes.

Multi grain rolls (Sat 14.11).

Multi grain rolls.


  • 1000 g multi grain (wheat , rye, oatmeal, sun flowerseeds, barley)
  • 600 g water
  • 1 teaspoon salt
  • 42 g yeast
  • 4 tablespoons olive oil.

1. (Sat 20:15) Mix flour and salt. Make a well in the middle of the flour crumble the yeast in the four and mix with some water. Add remainig water and olive oil; mix till a fairly stiff dough.

Turn out on a the table and knead for 3 minutes.

leave to rise for 45 minutes or doubled in size

2. (Sat 21:15) Form in to rolls and leave to rise for 45 minutes.

4. (Sat 22:00) bake for 22 minutes at 220 C.

Soul cakes.

Reference to soul cakes can be found in several recipes like:

– a cross bun like version here

– more a cake one cut in slices here

– or a biscuit one here (even with a cross bun mark)

In the classic “English bread and yeast cookery” (Elizabeth David) a  version is given in the chapter “Yeast Buns and Small Tea Cakes”. Ingredients are: 1350 gr flour, 125 or 250 g buter, 225 g sugar, 50g yeast, 2 aggs, allspice and milk.

Merging this recipe with a more commercial one for spiced buns (700 g flour, 300 ml milk, 50g yeast, 35g sugar, 50g egg, 10g salt, 75 g butter, 3g cinnamon) gives following result.


  • 700 gr bread flour
  • 3 gr cinnamon, some pepper
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 40 gr butter
  • 42 gr yeast
  • one egg
  • 350gr milk

glazing : 1 egg mixed in some milk.

1. Mix flour, butter, salt, sugar and spices.

Add some lukewarm milk and the crumbled yeast; mix both. Add the egg and the remaining the milk. Mix till combined.

Turn out on the table.

Knead for +- 5 minutes to a smooth dough.

Leave to rise for 20 minutes.

2. When the dough has risen (not doubled in size), form into balls about 40 g each.

Leave to rise for 30 minutes.

3. press your (floured) thumb in the centre of each of the buns. Leave to rise/revocer? for 5 to 10 minutes.

4. Glaze with the mixture of egg and milk.

leave to rise for an addtional 20 minutes.

5. Bake in an oven at 240 C for about 8-10 minutes (or till golden brown).

Left ones were glazed a second time just before going into the oven.

Baking in a wood fired oven.

Setting the scene.

Different baking tins ready for use.

First batch ready ro rise.

Following different batches rising, all in same tub.

Cleaning out oven.

Starting fire.

wood fired oven

Breads and rolls in tins for 2nd rise..

Pizza’s prepared in first heat, 2 minutes in oven and ready. Other breads and rolls ready to go in.

Rolls, apple cakes out of the oven after some 15-20 minutes.

After an additional 20 minutes bread ready (16 in total).

bread wood oven

Dark rye bread (Wed 11.11)

A dark rye bread based on a sourdough (or leaven) method.


  • 200 gr stored leaven (50/50 water flour)
  • 700 gr bread flour
  • 600 gr dark coarse rye flour
  • 2 teaspoons salt
  • 4 table spoons olive oil
  • 2 tablespoons honey (forgot this one)
  • 750 gr water

1. (Wed 09:00) take the stored leaven from the fridge.

Add 300 gr flour and an equal amount water.

Mix till all lumps have disappeared.

reserve 200 gr for next time (store again). Let the remaining part become active (6 hours in this case).

2. (Wed 15:00) Add 400 gr water and 400 gr bread flour to the activated mixture and leave for 3 to 4 hours.

3. (Wed 19:00) The leaven or preferment should be very active now. Add the rye flour, the salt , oil and honey. Mix in a bowl, the mixture should be rather sticky, without any dry patches. Some water can be added if the dough is to dry.

Knead till you have a firm dough with a ‘satin’ texture on the outside.

Place in an oiled bowl. Leave to rise for 1:30 to 2 hours.

4.  (Wed 21:30) Gently turn the dough on a floured surface, avoid tearing the surface skin. Divide in to 2 parts and form in 2 breads.Put on a greased baking tin.

Leave to rise for 1:30.

5. (Wed 23:00) bake in a preheated oven 200 C, for about 35-40 minutes.

Posted in rye