recipes

Put 175g/6oz of rye flour and 75g/3 oz of wholemeal flour into a bowl, then stir in the salt, yeast, malt extract and treacle and 150 ml/1⁄4 pint of the water.

Mix well for 5 minutes, then leave in the bowl to rise for 5 hours.

Line a baking tray.

Add the remaining flours and water and the cumin seeds to the dough and mix well.

Tip out onto a lightly floured surface, divide the dough into two and shape each into an oblong sausage.

Coat each sausage with rye flour, place each in a rye basket and leave to rise for 2–3 hours.

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

Tip each loaf out onto the baking tray and bake in the oven for 35 minutes, then transfer to a wire rack to cool.

Put all the ingredients into a large bowl.

Using a mixer, begin blending slowly, then speed up as you start to pick up all the flour.

Alternatively, mix by hand.

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

Put the dough back in the bowl and leave to rise until doubled in size.

Tip the dough out onto your floured surface and divide into two pieces.

Shape each piece roughly into a sausage shape and place crease-side down into two 450 g/ 1 lb loaf tins.

Leave to rise for 1 hour.

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

Bake the loaves for 25–30 minutes until golden brown, then turn out onto a wire rack to cool.

In a large bowl, mix together the flour, salt, yeast, olive oil, and water.

Tip the dough onto a lightly floured surface and knead for 6 minutes.

Return the dough to the bowl and let it rest for 1 hour.

Line several baking trays with parchment paper.

Divide the dough into small portions to form letters (e.

g.

, for “PAUL,” cut 4 x 100 g pieces of dough).

Shape each piece into the required letters and place them on the baking trays so they are just touching.

Let the shaped dough rest for 1 hour.

Preheat the oven to 220°C (425°F, Gas Mark 7).

Brush the letters liberally with the beaten egg.

Bake for 30-40 minutes, or until the bread turns a deep brown color.

Transfer the baked letters onto a wire rack to cool completely.

The next day, coat the letters with wood varnish to preserve them.

Put all the ingredients into a bowl and mix until you have a soft, pliable dough.

Tip the dough out onto a lightly floured surface and knead with your fingers for 5 minutes, then put back in the bowl and rest the dough for 1 hour.

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

Tip the dough out onto your floured surface, rip off a third of the dough and shape into a ball.

Shape the remaining dough into a ball and place the smaller ball on top of the larger, then flatten slightly with your hand.

Push your finger down through the centre of the loaf from top to bottom until you can feel the table.

Dust the loaf with flour and, using a knife, make vertical slashes from the top of the loaf to the bottom (be careful not to cut yourself).

Put onto a lined baking tray and bake for 30 minutes until golden brown.

Transfer to a wire rack to cool.

When cooled, serve with chunks of cheese

Put the flours, salt, yeast and butter into a large bowl and mix together.

Slowly add the water, mixing with your hand until all the flour has been incorporated from the sides of the bowl.

Tip the dough out onto a lightly floured surface and knead for 5–7 minutes.

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

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

Line a baking tray.

Using a knife, cut a slash down the middle on top of the dough and dust the top with flour.

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

Put the flour, salt, yeast and butter into a bowl, then add the water, little by little, folding in with your hands until all the flour has been picked up.

Tip out onto a lightly floured surface and knead for 5 minutes until you have a pliable, soft dough.

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

Oil the loaf tin or tins.

Shape the dough to fit the tin(s), and leave to rise for 1 hour.

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

Just before you bake the loaf, dust the top with flour and, using a knife, make slashes across the top.

Bake for 30–35 minutes, then turn out of the tin(s) onto a wire rack to cool.

Put all the ingredients into a large bowl and mix together.

When all the flour has been picked up by the water, tip the dough out onto a lightly floured surface and knead for 5 minutes. If you find the dough sticks a lot to the table, then dust lightly again with flour, but do not over- flour as this will tighten the dough. Put the dough back in the bowl and leave to rest for 1 hour.

Line a baking tray. Tip the dough out onto your floured surface and shape into a ball, then gently flatten it out with your hand until it is about 20.5 cm/ 8 inches in diameter. Dust the top with flour, place on the baking tray and leave to rise for 1–2 hours.

Preheat the oven to 200°C/400°F/gas mark 6. Bake the loaf for 15–20 minutes, then transfer to a wire rack to cool.

Put the flour, salt, yeast and butter into a large bowl and mix together. Add nearly all the water and blend the ingredients together, then add the remaining water and mix in the bowl for 2 minutes.

Tip the dough out onto a lightly floured surface and knead well for 5 minutes, then place the dough back in the bowl and leave to rest for 2 hours.

Line a baking tray. Shape the dough into a ball, 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, slash the dough across the top and dust with flour. Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.

Mix all the ingredients in a large bowl, taking care not to put the yeast on top of the salt. Knead well with your hands and knuckles, then leave to rise for 1 hour.

Oil a 450 g/1 lb loaf tin. Tip the dough out onto a lightly floured surface and mould into a sausage shape. Put back in the tin and leave to rise for 30 minutes–1 hour.

Preheat the oven to 230°C/450°F/gas mark 8. Dust the top of the dough with flour, put the tin in the oven and bake for 35 minutes.

Take out of the oven and turn the loaf out onto a wire rack to cool.

Preheat oven to 350°F (175°C).

Grease an 8- or 9-inch baking pan.

Place butter in a medium microwave-safe bowl and microwave on HIGH (100%) for 1 to 1½ minutes until melted.

Stir in sugar and vanilla.

Add eggs one at a time, beating well with a spoon after each addition.

Add cocoa and beat until well blended.

Stir in flour, baking powder, and salt until combined.

Set aside 2 tablespoons of baking pieces; stir the remaining pieces into the batter.

Spread the batter evenly into the prepared pan.

Bake for 30-35 minutes, or until brownies begin to pull away from the sides of the pan.

Cool completely in the pan on a wire rack.

Place the reserved 2 tablespoons of baking pieces in a small microwave-safe bowl.

Microwave on HIGH for 15 seconds, then stir.

If needed, microwave for an additional 15 seconds at a time, stirring after each heating, until the chocolate is melted and smooth.

Drizzle the melted chocolate over the brownies.

Refrigerate until the drizzle sets.

Cut into bars and serve.