recipes

Put the flour into a bowl with the salt, olive oil and yeast.

Slowly add the warm water and mix by hand until the dough is pliable.

Tip the dough out onto a lightly floured surface and knead for 4–7 minutes.

Put the dough back in the bowl and leave to rest for 1 hour.

Line a baking tray.

Divide the dough into two pieces and add half the cherries to each one.

(You may need to add a little more flour if the mix becomes too sloppy.

) Now add half the chocolate chips to each dough.

Mix well, adding a little flour if the dough becomes too soft.

Shape the dough into 2 balls and flatten to about 5 cm/2 inches high.

Dust heavily with flour and score diagonal lines across the top to form diamond shapes.

Place on the baking tray and leave the dough to rest for 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6.

Bake the bread for 20–25 minutes, then transfer to a wire rack to cool.

Put half the rye flour, half the white flour and all the yeast into a bowl.

Then add about 175 ml/6 fl oz of water and mix well until you have a thick paste.

Leave this overnight for 10–12 hours.

Add the rest of the flours and water, the salt, butter and apricots to the dough and mix well for 3 minutes, then tip out onto a lightly floured surface and knead well for 3 minutes.

Put the dough back in the bowl and leave to rise for 1 hour.

Line a baking tray.

Shape the dough into a sausage and taper the ends.

Place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 230°C/450°F/gas mark 8.

Rub rye flour all over the top of the dough and, using a knife, cut zigzags down the centre of the loaf.

Bake in the oven for 30 minutes, then transfer to a wire rack to cool.

Put all the ingredients except the water, walnuts and sultanas into a bowl, then slowly add the water and, using your hands, bind the ingredients together.

When all the flour has been incorporated, tip the dough out onto a lightly floured surface and, using your fingers and the heel of your palm, knead for 5 minutes.

Put the dough back in the bowl and leave to rise for 2 hours.

Line a baking tray.

Incorporate the walnuts and sultanas into the dough, shape into a ball and make a hole in the middle with your finger.

Slowly begin to open the hole until it is about 5 cm/2 inches across.

Dust with white flour, place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 230°C/450°F/gas mark 8.

Bake the bread for 30 minutes until golden, then transfer to a wire rack to cool.

Put all the ingredients except the walnuts into a large bowl, then mix well with your hands for 4 minutes.

When all the flour has been incorporated, tip the dough out onto a lightly floured surface and, using your fingers and the heel of your palm, knead for 5 minutes.

Put the dough back in the bowl and leave to rise for 1 hour.

Line a baking tray.

Incorporate the walnuts into the dough, shape into a ball and dust with white flour.

Place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7.

Using a sharp knife, cut a cross into the top of the dough, then bake the bread for 30 minutes until golden.

Transfer to a wire rack to cool.

Dilute the yeast in a little warm water, then put with the flour, salt and butter into a bowl and mix well.

Slowly add enough water, mixing all the time, until the dough becomes elastic.

Tip out onto a lightly floured surface and knead the dough for 5 minutes.

Put the dough back in the bowl and leave to rest for 2 hours.

Divide the dough into two pieces and incorporate half the pecans, dates and prunes into each piece, pressing in firmly.

Knead for a further 5 minutes, then rest the loaves for 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6.

Grease two 450 g/1 lb loaf tins.

Flatten each loaf and roll into a sausage shape.

Place the seam underneath, then taper each end.

Put each loaf into a tin, seam-side down, dust with flour and, using a knife, cut a zigzag pattern on the top.

Bake for 25–30 minutes, then turn out onto a wire rack to cool.

Put the flour, salt, sugar, yeast and butter into a large bowl and mix together, then slowly add the water until all the flour has been incorporated (you might not need all of it).

Tip out onto a lightly floured surface and, using your fingers and palms, knead for 5 minutes.

Put the bread back in the bowl and leave to rest for 1 hour.

Line a baking tray.

Add the grapes and sultanas to the dough and mix in well, then shape into a ball, flatten slightly using your hand and dust the top with flour.

Put onto the baking tray and leave to rise for 1 hour.

Preheat the oven to 200°C/400°F/gas mark 6.

Cut a square in the top of the dough and bake for 25 minutes.

Transfer to a wire rack to cool.

Put the flour, salt, yeast, sugar, butter and eggs into a large bowl.

Gradually add the milk and water mixture and bind the ingredients together for 3 minutes.

Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl and leave for 11⁄2 hours to rise.

Line a baking tray.

Incorporate the cinnamon, mandarins, sultanas, mixed peel and zests into the dough, then divide the dough into two pieces and shape each into a ball.

Flatten the balls to about 7.

5 cm/3 inches thick, then, using a knife, score each piece into eight equal segments.

Place the dough on the baking tray and leave to rise for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7.

Bake the breads for 20 minutes until golden brown, then transfer to a wire rack to cool.

Put half the rye flour, half the white flour and all the yeast into a large bowl, then add about 175 ml/6 fl oz of water and mix well until you have a thick paste.

Leave this dough in the bowl overnight for 10–12 hours.

Add the rest of the flours, the salt, butter, caraway seeds and remaining water and mix well in the bowl for 3 minutes.

Tip out onto a lightly floured surface and knead well for 3 minutes, then put the dough back in the bowl and leave to rise for 1 hour.

Line a baking tray.

Tip the dough out onto your floured surface and roll into a ball, then, using a rolling pin, flatten it slightly into a disc.

Cover the top with rye flour, put the dough on the baking tray and leave to rise for 2 hours.

Preheat the oven to 220°C/425°F/gas mark 7.

Bake the loaf for 30 minutes, then serve warm with smoked salmon.

Put the flours, salt, yeast, butter (if using) and water into a large bowl and mix to a soft pliable dough (add a little extra water if necessary).

Tip out onto a lightly floured surface and knead for 5–6 minutes until you have a very smooth dough, then put the dough back in the bowl and leave to rest for 1 hour.

Line a baking tray.

Incorporate the sunflower seeds into the dough, then shape the dough into a ball and flatten with your hands.

Using a knife, make vertical slashes around the sides of the dough, from top to bottom, then roll the dough in any remaining seeds.

Put onto the baking tray and leave to rise in a warm place for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7.

Bake the loaf for 30 minutes until golden brown, then transfer to a wire rack to cool.

Put all the ingredients except the sesame seeds into a bowl and roughly mix together.

When the dough has formed, tip it onto a lightly floured surface and knead for 5 minutes.

Put the dough back into the bowl and leave to double in size.

Line two baking trays.

Divide the dough into 75 g/3 oz pieces and roll them out to about 10 cm/4 inch-long sausage shapes, then join the ends to form a ring.

When all the rings have been made roll them in the sesame seeds, place them on the baking trays and leave to rise for 1 hour.

Preheat the oven to 220°C/425°F/gas mark 7.

Bake the rings for 25 minutes until golden brown, then transfer to a wire rack to cool.