I was inspired to make this bread when I visited a small artisan bakery in Tours (Loire), France. The baker produced a bread with oranges, saffron and honey made from a traditional recipe favoured by famous local poet François Rabelais. My twist was to try it with oranges and lemons – I think it works well.
Put the flours, salt, butter, sugar, yeast and water into a bowl and massage the dough together with your hands for 3 minutes.
Then tip the dough out onto a lightly floured surface, add the zests and work them well into the dough: the dough will discolour slightly, but don’t worry.
Put the dough back in the bowl and leave to rise for 1 hour.
Line a baking tray.
If making two loaves, divide the dough into two equal pieces.
Shape the dough(s) into a ball shape and push your finger down through the middle until you can feel the table underneath.
Then, using a sharp knife, cut them across the top several times, place on the baking tray and leave to rise for 1 hour.
Preheat the oven to 220°C/425°F/gas mark 7.
Bake for 25 minutes until golden brown, then transfer to a wire rack to cool
This is comfort food at its best – rich and filling. Eat it toasted for tea, dripping with butter or, better still, piled high with baked apples or peaches with a dollop of fresh vanilla ice cream on top.
An incredibly luxurious bread that will be eaten in one sitting. IF there is any left, use it to make extra-rich bread and butter pudding. This is definitely not a bread to count calories with!
This is a very German way of making rye bread and the apricot adds a lovely fruity kick to an already fantastic loaf. You need to start this the day before.
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.
This bread was originally made while I was head baker at the Dorchester Hotel in London. It was baked for the breakfast menu, but quickly made its way to the cheese trolley – it’s great with most cheeses.
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.
Notes / Tips / Wine Advice:
Serve with cheese, or at breakfast toasted, with butter.
This bread is a must on any cheeseboard. I would suggest serving it with a ripe Stilton or, failing that, try it with the creamy Savoyard cheese Reblochon – oh, and a glass of red wine.
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.
John Woods, the Executive Chef at the Cliveden hotel, asked me to make a bread to complement his new cheeseboard, so after various experiments I came up with this one. Its sweet, slightly nutty flavour is delicious with Stilton and the stronger French cheeses – try it as a starter topped with baked Camembert and cranberries.
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.
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.
