Bake With Jack merge

RECIPE: HALLOWEEN MUMMY BUNS

Makes: 6 Buns

Ingredients
For the Dough:
75g Milk (at room temperature)
15g Fresh Yeast or 8g Dried Fast Action Yeast
250g Strong White Bread Flour, plus extra for dusting
4g Salt
40g Caster Sugar
25g Butter (at room temperature)
1 Medium Egg

For the Filling:
100g Raspberry Jam
50g Desiccated Coconut

To Decorate:
70g Icing Sugar
100g Milk or Dark Chocolate
100g Raspberry Jam
Desiccated Coconut
Halloween Sweets, such as Chocolate Eyeballs, Jelly Worms/Snakes or Teeth/Fangs

Method
Making the Dough

1. Weigh your milk into a jug and stir in the yeast to dissolve - if your milk is cold from the fridge,
warm it through very gently just to room temperature.

2. In a large mixing bowl weigh your flour, salt and sugar. Mix together then dot over the butter in
small pieces (no need to rub in as long as the pieces are small).

3. Pour in the yeasty milk and crack in the egg. Mix everything together well with your dough
scraper then tip out onto a clean work surface.

4. Knead for 8-10 minutes - don’t add any extra flour at this point, just keep scraping up the dough
every once in a while if it’s sticking (see Tip below).

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5. Shape the dough into a rough ball and place it back in your mixing bowl. Dust with a little flour,
cover with clingfilm and leave to rest at room temperature for 90 minutes.

6. In the meantime, weigh out the jam for the filling, if it’s very set or firm, beat it gently to loosen
to a spreadable consistency. Weigh out the coconut into a separate bowl.

7. To bake holes for the eyes and mouths later, roll 12 small balls of tin foil the same size as your
chocolate eyeballs and 6 small oval/lozenge shapes for the mouths.

Filling and Dividing
1. Turn the dough out onto a lightly floured surface then flour the sticky top of the dough as well.
2. Roll out with a rolling pin to a large portrait rectangle about 30cm x 50cm, dusting with a little
flour as you roll if it’s sticking.
3. Spread the raspberry jam evenly over the bottom half of the dough, leaving a clear border
around the edge. Sprinkle over the coconut.
4. Fold the dough in half so the filling is completely covered. Press the edges together to seal the
jam inside.
5. Roll out the dough again to a landscape rectangle about 40cm x 25cm (don’t worry if a little bit
of jam escapes). Trim any wonky edges and save for later.
6. Cut the dough vertically into 6 equal strips .

Shaping
1. Line a large baking tray with baking parchment.
2. Take one strip and cut into 4 long ribbons. Stretch out one ribbon slightly then loop round to
form an oval shape, placing on your lined tray. Press the ends gently together to seal.
3. Zigzag the second ribbon of dough back and forth in 2 rows over the top third of the oval. Gently
push 2 of your foil ‘eyeballs’ in between the zigzags to mark where the chocolates will go later
and hold the dough in place while baking.
4. Zigzag the third ribbon across the oval beneath the eyes (like mummy bandages).
5. Zigzag the fourth (last) ribbon across the bottom of the oval and nestle a mouth piece of foil in
between (again to hold the hole shape while baking).
6. Repeat with the remaining 5 dough strips to create 6 mummies all on the lined tray.
7. If you have any trimmings of dough from before, cut this into very thin ribbons and use to add
further details or fill in gaps.

Final Proof
1. Cover the tray very loosely with clingfilm and leave to prove for 90 minutes.
2. Preheat your oven to 160°C/Fan 140°C/Gas Mark 3.

Baking
1. Bake for 15-20 minutes, check underneath to see if the base is golden. Transfer to a wire rack to
cool.

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Decorating
1. Mix up the icing sugar with 10g water to make a thick icing. Melt the chocolate gently in a bain
marie or microwave, stirring until smooth. Beat the jam too loosen.
2. Place each in a small piping bag with a small round nozzle, or if using disposable piping bags,
snip a small hole in the tip.
3. Carefully remove the foil shapes from the buns. Pipe melted chocolate into and around the
edges of the eye holes, smoothing as you need to, then put the chocolate eyeballs in place (they
will stick as the chocolate sets). If using mouth sweets as well, do the same for these.
4. Poke your jelly worms/snakes in around the dough bandages then decorate as you like with the
white icing for the lines of the bandages and extra jam to fill gaps or for oozy bits.
5. Finish with a sprinkle of coconut and leave to set.

Tips from me...
These are great fun to make and you can really get creative with the decorations - the more uneven and
crazy your patterns and bandages, the more they’ll look like scary mummies!

It’s a good idea to weigh liquids in grams and really easy with a set of electronic scales, simply place your
bowl on the scales and weigh each ingredient into the bowl as you follow the recipe, resetting to 0 each
time for accuracy.

A dough scraper is a really handy bit of kit here - use it to bring all the dough ingredients together in the
mixing bowl, mixing and cutting until well mixed, then use it to scrape the dough out of the bowl so you
get every last scrap! The flat edge can be used to spread out the jam for the filling and to cut the dough
into pieces.
You can buy dough scrapers on bakewithjack.co.uk/shop

Some more Halloween ideas if you still have tons of pumpkin to use up!
- Pumpkin Fougasse
- Pumpkin Doughnuts

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RECIPE: STOLLEN ICED BUNS

Makes: 12 Buns

Ingredients
For the Fruit:
75g Sultanas
75g Raisins
75g Dried Cranberries
100g Mixed Peel

For the Dough:
500g Strong White Bread Flour
8g Salt
80g Caster Sugar
1 heaped tsp Mixed Spice
100g Butter (softened)
200g Whole Milk (at room temperature)
1 Medium Egg
24g Fresh Yeast or 14g Dried Fast Action Yeast (two sachets)

For the Icing:
300g Icing Sugar
50g Water or Orange Juice

Method
Soak the Fruit

1. Put the raisins, sultanas and cranberries in a bowl and cover with boiling water from the kettle.
Leave to soak for 10 minutes then drain and set aside to cool. Once cool, stir in the mixed peel.
Alternatively, soak overnight in cold water then drain and add the mixed peel.

Making the Dough
1. In a large mixing bowl weigh your flour, salt, sugar and spice and mix everything together.
2. Dot small pieces of the butter over the top - no need to rub the butter into the flour as long as
the pieces are small.

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3. Whisk the milk and egg together in a jug (you can warm the milk very gently if cold from the
fridge but it shouldn’t be any warmer than room temperature) and stir in the yeast (fresh or
dried) to dissolve.

4. Add the liquid to the bowl and mix everything together with your dough scraper.
5. Tip out onto a clean surface and knead well for 8 minutes - don’t add any extra flour at this

point, just keep scraping up the dough and any sticky buttery bits every once in a while (see Tip
below).
6. Spread out the dough to a rough rectangle. Sprinkle over the fruit then fold up the dough over
the fruit like a parcel. Continue to knead the dough for a few more minutes until the fruit is
evenly mixed through, it will be a bit messy at first but it will all come together so don’t worry!
7. Shape the dough into a rough ball and place it back in your mixing bowl with a light dusting of
flour. Cover with a clean cloth and leave to rest at room temperature for 90 minutes.

Dividing and Shaping
1. Line a large baking tray with baking parchment.
2. When the dough has puffed up nicely, lightly dust your work surface with a little flour and turn
out the dough. Press all over with your fingertips or knuckles to flatten slightly and knock out
the air.
3. Form the dough into a rough rectangle by folding down from the top of the circle and up from
the bottom a few times - this will make it easier to cut into equal portions.
4. Divide the dough into 12 equal pieces.
5. Roll each piece into a ball and arrange in a line. Then take the first piece and turn it over onto
the floured surface. Press down slightly to flatten then roll it up like a Swiss roll to create a
classic bun shape. Repeat with all the pieces of dough.
6. Place the buns on your lined tray, each about a finger-width apart so they have room to expand.

Final Proof
1. Cover with a cloth and leave to rise for 60-90 minutes. The buns should puff up and join
together.
2. Preheat your oven to 200°C/Fan 180°C/Gas Mark 6. Place a deep roasting tin, filled with about
2cm water in the bottom of the oven to heat up.

Baking
1. Bake for 20-25 minutes until golden then transfer to a wire rack to cool.

Icing
1. Mix together the icing sugar with the water or juice until smooth - it should be a thick, pourable
icing. Spread the icing over the top of the buns (or dip the tops into the icing) and allow to set.

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Tips from me...
I came up with these as I had some leftover Stollen dough from lots of Christmas demonstrations and
decided to try them in bun form! I’ve not included the traditional marzipan but if you want you could
add a piece to the middle of the dough as you roll up the bun shapes in step 5.

You can ice these with a plain water icing or use orange juice for a bit of extra Christmassy flavour.

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

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RECIPE: POLAR BREAD

Makes: 6 Breads

Ingredients
330g Strong White Bread Flour
45g Wholemeal Rye Flour
6g Salt
40g Plain Yoghurt
10g Honey
10g Fresh Yeast or 7g Dried Fast Action Yeast (one sachet)
230g Water (at room temperature)

Method
Making the Dough

1. In a large mixing bowl weigh your flour and salt, then weigh in the yoghurt and honey.
2. If using dried yeast, add this straight to the bowl but if using fresh yeast, stir this into the water

first to dissolve.
3. Add the water to the bowl and mix everything together to a rugged dough, the rye, yoghurt and

honey will make it quite sticky.
4. Tip the dough out onto a clean surface and knead well for 8 minutes - don’t add any extra flour

at this point, just keep scraping up the dough and it will become soft and smooth (see Tip
below).
5. Shape the dough into a rough ball and place it back in your mixing bowl. Dust with a little flour,
cover with a clean cloth and leave to rest at room temperature (away from any drafts) for 60
minutes.

Dividing and Shaping
1. When the dough has risen nicely, turn it out onto a clean surface and divide into 6 equal pieces.
2. Roll each piece into a ball.

Final Proof
1. Leave to rest again for 30 minutes.

Frying

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1. Dust one ball well and roll out with a rolling pin to a disc about 0.5cm thick - keep dusting as you
roll if it starts to stick. Prick all over with a fork.

2. Heat a large dry frying pan over a medium-low heat. Place the disc in the pan and cook for 4
minutes - this is your tester bread so watch closely to check the heat is even and see if it’s
browning too quickly, turn the heat down if needed. Turn over and cook for another 4 minutes
on the other side then transfer to a wire rack to cool.

3. Repeat with the remaining 5 breads, rolling each out just before frying and keeping an eye on
the heat of the pan.

4. When cool, slice in half to eat, sandwich, spread or top as you like!

Tips from me...
A few helpful hints for baking with rye:

- Bread Tip #45: A Little Rye Goes a Long Way...

Polar breads are a great alternative to a regular loaf for a sandwich - a sort of bouncy flatbread with a
lovely open texture and great flavour from the rye, yoghurt and honey.

The breads are cooked like traditional English muffins or griddle cakes - fried in a dry pan on the hob
rather than baked. Keep the temperature low, probably lower than you think as they need to bake
through in the middle before colouring too much on the outside.

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

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RECIPE: CHOCOLATE AND HAZELNUT BABKA

Makes: 2 Small Loaves
Note: You will need 2 x 20cm oblong pie tins or similar-sized loaf tins or baking dishes

Ingredients
For the Dough:
375g Strong White Bread Flour
5g Salt
50g Caster Sugar
50g Butter (at room temperature), plus extra for greasing
15g Fresh Yeast or 7g Dried Fast Action Yeast (one sachet)
200g Milk (at room temperature)

For the Filling:
100g Dark Chocolate
50g Toasted Hazelnuts
25g Butter (softened)
25g Caster Sugar

To Finish:
1 Egg

Method
Making the Dough

1. In a large mixing bowl weigh your flour, salt and sugar and mix together.
2. Dot small pieces of the butter over the top - no need to rub the butter into the flour as long as

the pieces are small.
3. Weigh the milk into a jug (you can warm it through gently if fridge cold but make sure it doesn’t

get any warmer than room temperature) and stir in the yeast (fresh or dried) to dissolve.
4. Pour the liquid into the bowl and use your dough scraper to mix everything together.
5. Tip the dough out onto a clean surface and knead well for 8 minutes - don’t add any extra flour

at this point, even if it seems very sticky. Just keep scraping up the dough as you knead and it
will come together as a smooth, springy dough.
6. Shape the dough into a ball and place it back in your mixing bowl. Dust with a little flour, cover
with a clean cloth and leave to rest at room temperature for 90 minutes.

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Making the Filling
1. Chop the chocolate and hazelnuts to a fine rubble - you can either do this by whizzing them in a
small food processor or chopping by hand. Set aside.
2. In a small bowl, cream together the soft butter and sugar, beating with a spatula or wooden
spoon until smooth. Set aside.

Filling and Shaping
1. Lightly grease 2 x 20cm tins with butter.
2. When the dough has risen nicely, turn it out onto a clean surface and divide into 2 equal pieces.
Shape each piece into a rough rectangle.
3. Use a rolling pin to roll out each piece to as large a rectangle as you can - the thinner the dough,
the more layers in the babka so try to aim for about 40cm x 30cm.
4. Spread half of the butter and sugar mixture over each rectangle. It won’t seem like enough
filling but just be patient and gently spread it all over, right up to the edges.
5. Sprinkle half the chocolate and hazelnuts over each, again going right up to the edges and
pressing down gently to stick in place.
6. Roll each piece of dough up as tightly as you can - like a Swiss roll. Pinch the seam together to
seal underneath.
7. Using a sharp knife, cut one roll lengthways all the way down the middle to create 2 long half-
sausages with the layers now visible. Turn these cut edges outwards (so the layers are showing
on the outside) and press the 2 pieces together back-to-back. You should now have one long
sausage shape with the layers visible on the outside. Hold each end of the sausage and twist in
opposite directions to create a spiral then loop the ends round (in a U shape) and bring them
together. Place the dough into one of your prepared tins.
8. Repeat with the second babka, cutting, twisting and placing in the tin.

Final Proof
1. Cover the tins loosely with clingfilm and allow to prove for 60-90 minutes.
2. Preheat your oven to 200°C/Fan 180°C/Gas Mark 6.

Baking
1. When risen, beat the egg and brush over the tops of the loaves to glaze.
2. Bake for 20-25 minutes. Ease out of the tins and transfer to a wire rack to cool.

Tips from me...
Useful videos relating to this recipe:

- Bread Tip #108: Things You Can Bake Bread In...

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Sweet doughs like this are often easier to bake in smaller batches as it can be hard to tell if they are
baked all the way through, hence why I’ve used 2 small tins rather than one large.

The trick to a good babka is LAYERS - remember the larger and thinner you roll out your dough before
filling, and the tighter you roll it up, the more layers you’ll end up with. Plus, rolling it up as tightly as
possible will help all the filling stay inside when you cut and twist it together.

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

For more recipes and tips visit
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RECIPE: BUTTERNUT, BULGUR AND PICKLED FENNEL

Makes: A sharing salad for 4-6 (as part of a meal)
Note: The fennel needs to pickle overnight, so start this at least a day before you want to serve.

Ingredients
For the Pickled Fennel:
100g Caster Sugar
100g Red Wine Vinegar
1 tsp Caraway Seeds
Pinch of Salt
1 Fennel Bulb

For the Salad:
1 Butternut Squash
Olive Oil
Salt
100g Bulgur Wheat
½ Pomegranate
½ Bunch Parsley (about 15g)
½ Bunch Mint (about 15g)

Method
Pickling the Fennel (Day 1)

1. Mix together the sugar, vinegar, caraway seeds and salt until the sugar has fully dissolved.
2. Slice the fennel as thinly as you can then add to the pickling liquid and toss together. Transfer to

a plastic freezer bag (or similar) and seal.
3. Leave to pickle in the fridge overnight, shaking up the bag every so often.

Preparing the Salad (Day 2)
1. Preheat your oven to 200°C/Fan 180°C/Gas Mark 6.
2. Peel and roughly chop your squash (see Tip below). Toss with a little oil and salt and spread out
on a lined baking tray.
3. Roast for 40 minutes until soft and sweet. Set aside.

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4. Meanwhile, cook the bulgur wheat in a pan of boiling water with a pinch of salt for 6 minutes.
Drain and leave to cool.

5. Remove the seeds from the pomegranate (see Tip below) and finely chop the herbs.

Assembling
1. When ready, toss together the roasted squash, bulgur, pomegranate seeds and herbs.
2. Add the pickled fennel with 3 tbsp of the pickling liquid and 2 tbsp olive oil.
3. Mix everything together well, taste and adjust the seasoning as needed or add more of the
pickling liquid as you like.

Tips from me...
This is a favourite of mine to serve alongside a sharing meal of fresh breads, cured meats, cheese… you
name it! The pickled fennel adds a wonderful crunch and the pickling liquid makes a great dressing, too.

I like to keep half of the squash with the peel on for a mix of textures. Chop the squash as large or small
as you like for the salad, you may just need to adjust the roasting time if larger pieces.

To remove the seeds from the pomegranate, hold it over a large bowl and bash the skin-side with a large
spoon to release the seeds - they should fall into the bowl in a lovely pink shower! Alternatively, you can
buy little tubs of just pomegranate seeds.

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RECIPE: BAKED HERB CAMEMBERT

Makes: 1 Cheese (for dipping your homemade bread!)

Ingredients
1 Camembert (about 250g)
1 tbsp Rosemary or Thyme Leaves, chopped
Olive Oil
Salt
Pepper

Method
Prepare the Camembert

1. Preheat your oven to 200°C/Fan 180°C/Gas Mark 6.
2. Score the top in a diamond pattern with a sharp knife, going about halfway down into the

cheese and not quite to the edges, leaving a clear border (otherwise it will spill out as it bakes!).
3. Put the cheese back in the box, upturn the lid and place on the base of the box (so a double

layer on the base). Alternatively, place in a snug ovenproof dish.
4. Sprinkle over the chopped herbs and drizzle over a few tbsp of olive oil. Squeeze the edges of

the cheese gently to help the herbs and oil get into the cuts.
5. Season with a little salt and pepper.

Baking
1. Bake for 10-15 minutes until the cheese is soft, wobbly and molten in the middle.

Tips from me...
A baked cheese in the centre of the table is the perfect sharing dish to show off your homemade bread -
I love it with any bread, a simple baguette or ciabatta, or perhaps something to complement the
flavours like my Rosemary and Potato Bread recipe.

This is the simplest version but absolutely delicious - a classic herb oil to flavour the oozing cheese.

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RECIPE: EASTER PANE DI PASQUA

Makes: 4-8 Buns (depending on shape)

Ingredients
For the Dough:
375g Strong White Bread Flour
5g Salt
50g Caster Sugar
1 tsp Ground Star Anise
Zest of 1 Lemon
Zest of 1 Orange
35g Butter (softened)
1 Medium Egg
180g Milk (at room temperature)
20g Fresh Yeast

To Finish:
8 Medium Eggs, plus 1 extra egg, beaten, for the egg wash
Food Colouring
Pearled Sugar or Sprinkles

Method
Making the Dough

1. In a large mixing bowl weigh your flour, salt and sugar. Add the spice and zests and mix
together.

2. Dot small pieces of the butter over the top - no need to rub the butter into the flour as long as
the pieces are small - and crack in the egg.

3. Weigh the milk into a jug (making sure it’s room temperature) and stir in the yeast to dissolve.
4. Add the liquid to the bowl and mix everything together well with your dough scraper.
5. Tip the dough out onto a clean surface and knead well for 8 minutes - don’t add any extra flour

at this point, just keep scraping up the dough every once in a while if it’s sticking.
6. Shape the dough into a ball and place it back in your mixing bowl. Dust with a little flour, cover

with a clean cloth and leave to rest at room temperature for 60-90 minutes.

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Colour the Egg Decorations
1. While the dough rests, colour the 8 eggs for decoration. Pour 120g boiling water from the kettle
into an old cup or jug (it might get stained by the food colouring) and stir in enough food
colouring to get a really strong, vibrant colour.
2. Carefully lower in an egg and let it sit for 5 minutes then drain and allow to dry.
3. Repeat with all the eggs in as many different colours as you like.

Dividing and Shaping
1. When the dough has risen nicely, turn it out onto a clean surface. Divide the dough into 8 pieces
and shape as you like - here are 3 different ideas but you can be creative with plaits and twists
of your own.
2. Ring shape: To create one ring, take a piece of dough (about 100g) and divide in half. Roll each
piece out to a long thin sausage about 40cm long. Twist the 2 pieces together (like a rope braid)
then loop the ends round and together to form a ring, pressing together to seal. Place one of
your coloured eggs in the middle of the ring.
3. Plait shape: As above, take a piece of dough (about 100g) and divide in half. Roll each piece out
to a long thin sausage about 40cm long. Twist the 2 pieces together (like a rope braid). Place one
of your coloured eggs halfway along the braid and loop the braid tightly around the egg to hold
it in place. You should have 2 long ends of the braid coming down from the egg (a sort of lollipop
shape) - press the join together where they join round the egg then untwist the 4 strands. Plait
these down from the egg, right strand over left of the right-hand pair, right over left of the left-
hand pair, and left over right in the middle. Repeat to the end of the dough, press the ends
together and tuck underneath.
4. Figure of 8 shape: For this you will need 2 pieces of dough, one about 100g and one about 50g.
Roll out the larger piece to a thin sausage about 55cm long. Take hold of both ends and bring
the ends together to form a ring, pressing the ends to seal. Twist the middle to form an 8 shape.
Repeat with the smaller piece, rolling to a sausage about 40cm long, looping and twisting into an
8. Brush the larger 8 with some of the beaten egg wash and place the smaller 8 on top. Place a
coloured egg into each ‘hole’ of the 8.

Final Proof
1. Carefully transfer your finished shapes to a lined baking tray. Rest for 45-60 minutes.
2. Preheat your oven to 190°C/Fan 170°C/Gas Mark 5.

Baking
1. Just before baking, carefully brush the dough with the beaten egg and sprinkle over some
pearled sugar or sprinkles.
2. Bake for 20-25 minutes. Transfer to a wire rack to cool.

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Tips from me...
Pane di Pasqua is a traditional Easter bread from Italy. It’s a sweet yeasted bread flavoured with citrus
and star anise, but is most known for the elaborate plaited shapes of the buns and the colourful eggs
baked into the dough for decoration. You can definitely have some fun colouring the eggs, creating your
own shapes and designs and using different sprinkles on top.

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

For more recipes and tips visit
www.bakewithjack.co.uk

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RECIPE: ‘NO-KNEAD’ MALTED SUNFLOWER SEED LOAF

Makes: 1 Loaf

Ingredients
375g Malthouse Bread Flour (e.g. Doves Organic Malthouse Bread Flour)
5g Salt
30g Sunflower Seeds, plus extra for topping
10g Fresh Yeast or 7g Dried Fast Action Yeast (one sachet)
260g Water (at room temperature)
10g Olive Oil

Method
Making the Dough

1. In a large mixing bowl weigh your flour, salt and sunflower seeds.
2. If using dried yeast, add this straight to the bowl but if using fresh yeast, stir this into the water

first to dissolve.
3. Add the water and oil to the bowl and mix everything together with your dough scraper. Keep

mixing until it comes together and there is no dry flour or lumps.
4. Cover the bowl with a clean cloth and leave to rest at room temperature for 30 minutes.

Stretch and Fold
1. Loosen the dough around the edge with your dough scraper. Starting from the side furthest
away from you, pinch the dough between your thumb and fingers, lift it out of the bowl and fold
it over towards you. Turn the bowl slightly and repeat, stretching and folding the dough until it
starts to show some signs of resistance and tightness (about 8 turns of the bowl).
2. Cover and rest for another 30 minutes.
3. Repeat the stretch and fold process, followed by 30 minutes resting, twice more. On the third
go, you should notice the dough is much more silky and elastic.

Shaping
1. After the final (third) 30 minutes rest, dust the work surface with a little flour, uncover the
dough and lift out onto the table, making sure the dough stays the same way up as it was in the
bowl.
2. Repeat the stretch and fold process directly on the surface, forming the dough into a tight ball
as you turn it.

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3. Transfer to a lined baking tray with the smooth surface on top.
4. Brush or spray the top with a little water and sprinkle over some extra sunflower seeds.
5. Use a large serrated knife to cut a cross in the top of the dough about 0.5cm deep.

Final Proof
1. Allow to prove for 30-45 minutes at room temperature.
2. Preheat your oven to 190°C/Fan 170°C/Gas Mark 5. Place a deep roasting tin in the bottom of
the oven to heat up.

Baking
1. Just before baking, boil the kettle.
2. The dough should have risen nicely and still have a bit of bounce when gently pressed.
3. Put the tray in the oven then carefully pour a few centimetres of water from the kettle into the
hot roasting tin in the bottom then quickly shut the door to trap the steam.

Baking
1. Bake for 35 minutes. Transfer to a wire rack to cool.

Tips from me....
A few videos that might help with this recipe:

- Bread Tip #62: Can You Make Bread Without Kneading?
- Bread Tip #123: Five Ways to Stick Seeds to Your Bread Dough So They Don’t Fall Off

Yes, this is a ‘no-knead’ bread but I do like to build some STRUCTURE in the dough with a simple stretch-
and-fold process. It gives a better shape to the finished loaf and really helps it puff up, too! It’s really
very simple to do but if unsure, have a look at the video above to see how it’s done.

I really like the flavour of malted flour - it adds a gorgeous golden colour to the bread and creates a
deliciously soft crumb that works well with the crunch of the sunflower seeds. Swap for other seeds
though if you prefer or depending on what you have to hand.

I find weighing out liquids in grams WAY more accurate than measuring in volume. To do it, just place an
empty jug onto your scales, make sure it is set to zero, and pour in the amount you need.

Dough scrapers are my go-to most useful piece of bread making kit. I use them for mixing the dough,
cutting it, scraping out bowls, cleaning the table, LITERALLY everything. If you don’t have one yet you
can get yours at bakewithjack.co.uk/shop

For more recipes and tips visit
www.bakewithjack.co.uk

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RECIPE: SWEET POTATO, SPINACH AND SESAME

Makes: A sharing salad for 4-6 (as part of a meal)

Ingredients
3 Medium Sweet Potatoes
Olive Oil
Salt
Juice of ½ Lemon
1 tsp Honey
1 tsp Dijon Mustard
1 Red Chilli
100g Baby Leaf Spinach
1 tsp Toasted Sesame Seeds

Method
Roasting the Sweet Potatoes

1. Preheat your oven to 200°C/Fan 180°C/Gas Mark 6.
2. Cut the sweet potatoes into even chunks, toss with a little olive oil and salt then spread out on a

lined baking tray.
3. Roast for 30-35 minutes until soft and sweet. Set aside to cool.

Make the Dressing
1. Whisk together the lemon juice, honey and mustard in a large bowl.
2. Deseed and finely chop the chilli then mix into the dressing with a pinch of salt.
3. Gradually whisk in about 4 tbsp olive oil - it should emulsify with the dressing.

Assembling
1. When ready, add the roasted potatoes and spinach to the bowl of dressing and toss everything
together. Transfer to a serving bowl/platter and sprinkle with the sesame seeds to finish.

Tips from me...
This is a favourite of mine to serve alongside a sharing meal of fresh breads, cured meats, cheese… you
name it! If you can’t get toasted sesame seeds, simply add raw seeds to a dry pan on a medium heat and
toss continuously for a few minutes. They can catch quickly, so keep them moving and take off the heat
as soon as lightly golden and smelling toasty.

For more recipes and tips visit
www.bakewithjack.co.uk

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