This is a really simply overnight dough recipe that produces a reliable loaf of bread. Similar to Sourdough in texture but for ease it is made with Easy Bake yeast. The Linseeds give a beautiful depth of flavour (be warned you will be finding stray Linseed in your kitchen for weeks afterwards!)

Overnight Linseed Bread

Recipe by Bay Tree Baker

Servings

10-12

servings

Cooking time

50

minutes

Ingredients

• 3g Easy Bake Yeast

• 400g strong white bread flour

• 100g Rye flour

• 20g honey (optional)

• 30g Linseeds for dough

• 30g Linseeds to coat

• 8g salt

Directions

• Day one
• Add yeast into a large bowl and add 360g tap water (doesn’t need to be warm) stir to combine and break up any lumps
• Add honey, flours, Linseeds and finally, salt. Give it all a good mix until all the flour has been combined(I tend to use a silicon spatula as they are easy to clean but it’s fine to use your hands if you prefer.
• Leave to sit for 30 mins
• After 30mins the flour will have absorbed some of the water. This is a no-knead recipe so you all your messy work will be done in the bowl and not on your worktop.
• To build strength in the dough we are going to fold it. This basically means taking the corners, gently pulling upwards and over the dough over, turn the bowl and do the same again for a few rotations. Enjoy the process, you don’t need to be too exact, you are just gently building strength.
• Leave the dough for 30 mins and then repeat the folding.
  
• Cover the bowl (cling film, or a plastic shower cap) and put it in the fridge overnight. The dough will need at least 12 hours in the fridge, but if you leave it until the following evening it will be fine, really, this is a very forgiving recipe.
• The following day
• Remove your dough from the fridge and dust your worktop lightly with flour. Empty the dough onto the worktop and gently pull the sides out to form a rough square, fold the four corners over to the middle of the bread and then flip it over.
  
• Now do your best to form a ball with your hands, tucking the dough under itself as you go. Be gentle here as you want the gas bubbles in the dough to help it rise in the oven.
• Cover the ball of dough with the linseeds. You may find it easier to fill a bowl with linseeds and upturn your dough into it, adding more linseeds by hand to any gaps you find.
• Cover with a t towel and leave to prove.
• Proving time will depend on the temperature of your kitchen and may take anywhere between 1 or two hours, but you are looking for the dough to have risen roughly doubled in size.
• Now do your best to form a ball with your hands, tucking the dough under itself as you go. Be gentle here as you want the gas bubbles in the dough to help it rise in the oven.
• I cook the bread in a dutch oven (a large cast iron pot with a lid big enough to easily fit my dough).
  
• Preheat your oven to 230oc with your cast iron pot inside.
• Once your oven is heated you are ready to coat and cook your bread.
• Gently place your dough on a piece of baking paper leaving enough spare at the side for you to lift the dough in and out of the cast iron pan.
• Score a 1nch deep cross on top of your bread (this will prevent it bursting out at the sides during baking).
• Now gently lower your dough on it’s paper into the pan, put the lid on and cook in the oven for 25mins
• After 25mins remove the lid, reduce oven temp to 200oc and cook for a further 30mins until golden in colour. The bread should sound hollow when tapped on the bottom.
• Leave on a cooling rack until completely cool (if you can wait that long!)

Recipe coming soon.

As soon as autumn rolls around I find myself making a batch of these lovely buns most weeks. More bready than cake, a lovely light dough is gently spiced with cinnamon and a small amount of sugar to give it a hint of sweetness. They last for about three days and then they are just as lovely when toasted and buttered.

Spiced fruit buns

Recipe by Bay Tree Baker

Servings

8

servings

Cooking time

20

minutes

Ingredients

• 7g easy bake yeast

• 500g Strong white bread flour

• 25g light brown sugar

• 
  25g unsalted butter

• 1 tbsp ground cinnamon

• 50g mixed dried fruit

• 275g water

• 7g salt

• 1 beaten egg to wash the tops

Directions

• In a large bowl, add yeast, flour and butter. rub the butter into the flour until it is all combined
• Add the sugar, cinnamon salt and water and mix to combine.
• Either by hand or using a stand mixer, knead the mixture until it forms a soft springy dough
• Add your dried fruit to the dough and knead it in until all the fruit is combined evenly.
• Cover the dough and leave to double in size (around 2 hours)
• Place your dough on a lightly floured worktop
• Divide into 8 equal pieces and shape into balls
• Place on a lined baking tray, cover and leave to double in size
  
• Preheat your oven to 200oC
• Once the buns have doubled in size, brush the tops with beaten egg
  
• Place in the oven and cook for around 20 mins or until golden on top
• Remove from the oven and place on a wire rack to cool

This poppy seed plait is otherwise known as cloud bread in my house because when you cut a slice is fluffy and white in the shape of a cloud. This is family favourite in my house and it’s an absolute treat to have a fresh slice with butter and jam. It’s an enriched recipe with butter and milk so makes a really lovely white loaf that is perfect for bacon sandwiches too! When toasted it smells amazing and has a brioche-like taste.

With 700g of flour it is a big loaf but it can usually last us the majority of the week (if we aren’t too greedy!)

Poppy seed Plait

Recipe by Bay Tree Baker

Servings

10/12

servings

Cooking time

30

minutes

Ingredients

• 7g grams of Easy Bake Yeast

• 400ml milk
  50g salted butter

• 700g strong white flour

• 1 tsp caster sugar

• 1 egg for glazing

• 2 tbsp poppy seeds

Directions

• Add the butter and milk to a saucepan and warm on a low heat until the butter has melted. Set aside to cool slightly.
• Add the yeast, flour and sugar to a large mixing bowl. Add your milk and butter mixture once it is lukewarm.
• Mix with a large metal spoon or a spatula to combine.
• Knead the mixture to form a soft dough. You can either do this in a stand mixer or bay hand.
• Cover and leave to prove until double in size (around 2 hours)
• Lightly dust your worktop with flour and empty your dough on to it.
  
• Gently form your dough into a long oblong shape and then, using a knife or bench knife, divide it into three logn sections.
• Press the three ends of your dough together and then form a plait, tucking the ends underneath the loaf.
  
• Cover the dough with a t towel and leave to prove until double in size.
• Preheat your oven to 200oC
• Place your dough on a baking sheet, brush to top with beaten egg and sprinkle with poppy seeds
• Bake at 200oC for around 30-40 mins or until the top is golden and the bottom sounds hollow when tapped.
• Place on a wire rack to cool

Recipe coming soon.

Recipe coming soon.

Recipe coming soon.