Butteries – from Stig

Here are the Butteries – almost exactly the recipe which is in Sue Lawrence’s Scot’s Cooking, which is the best version I have found.

to make 16 –

First make a fat dough – mix together 250g white fat (I used half and half lard and butter, but it works well with all Cookeen – oddly, most buttery recipes don’t use butter) with 20g salt and 50g plain flour.  The original recipe adds a further 75g lard to the 250g white fat, but I think that’s too much.  Leave the fat dough at room temp – it needs to be very soft.

Then make the bread dough with 450g strong white flour, 20g fresh yeast, 20g sugar, 300ml tepid water.  Knead till smooth and leave till well risen, 30-45 mins.

Knock back the bread dough and roll it out into a large rectangle on floured surface.  Spread it with 1/3 of the fat dough (or chop it into the dough with your scraper, which is what the baker in Cullen where the recipe comes from, does, but I haven’t ever managed to do this successfully).  Fold down the top 1/3 of the dough and then over again.  Roll it all out into a rectangle again, repeat with next 1/3 of fat dough; and again with the final third.  The dough won’t be neat and beautiful like Jack’s croissant dough, but quite sticky and rough and will need plenty of flour for hands and work surface.

Now roll it out into something which is more of a square than a rectangle, so you can cut it into 16 pieces, which you dimple by pressing down with the front part of your floured hand.

Put on a baking tray, cover and leave to rise again for 30 mins, then bake for 20-25 mins at 220C.  Lots of fat poured out of the ones I made at Bethesda, so their bottoms fried – s’pose it made them healthier, saved us from some of the fat.  Cool on wire rack.

Some people butter them, and Gareth had his with nutella.  I like them plain, same day or the day after latest.

Not Nina’s Danish Rye – from Geraint

100g rye grains (or half and half whole rye and rye chops)
160g boiling water

Combine, cover and soak for 8hrs or overnight.

100g strong white flour (I used Felin Ganol white at Bethesda)
100g whole/dark rye flour
20g sunflower seeds
14g molasses (at Bethesda I used malt syrup instead)
8g sea salt
40g rye leaven/sourdough/starter (100% hydration)
200g bottle-conditioned stout or dark beer (I used Conwy Mulberry Dark at Bethesda)
Soaker from above

Mix well, cover and leave for around 12hrs or until showing signs of activity (lots of bubbles).

Final dough
200g dark/whole rye flour
60g water
Sourdough from above

Mix well and put in greased loaf tin.
Smooth surface with wet hand.
Final proof anything from 2-6hrs, depending on proofing temp.
Dough should reach top of 1kg tin – around 1.5 times original volume. Small bubbles begin to appear on top of loaf.

Bake with steam for first 10 mins at 200-220c.
Bake for a further 40-50mins at 180-190c.

Wait at least a day before cutting. Keeps for well over a week.

Rye with chocolate and raisins – from Geraint

275g active rye leaven/starter (100% hydration)
132g dark or light rye flour
112g water
5g salt
100g raisins
80g dark chocolate

Mix well and put in greased tin. Smooth surface with wet hand.
Proof until risen by around 1.5 times original volume or until at top of tin with small bubbles beginning to appear.
At Bethesda I used one of those narrow loaf tins – not sure what volume they were? More than 500g I think.

Proof for 2-6hrs depending on proofing temp.

Bake with steam for first 10 mins at 200-220c.
Bake for a further 30-40mins at 180-190c.

Wait at least a day before cutting. Keeps for well over a week.

Swedish Rye – from Nina

*Rågbröd med levain*
(Recipe by Jan Hedh)
Makes 3 loaves.

400 g white starter (120%), 1000 g rye flour (100%; I used 45% light rye and 55% wholemeal rye), 500 g water (50%), 30 g salt (3%).

Mix and knead. Bulk fermentation 1 hour. Shape into round loaves, final fermentation 60 – 75 minuttes (mine was a lot longer though). Bake at 250 C for the first 5 min, then turn down temperature to 190 C. Total bake 50 min. Crumb temp should be 98 C when loaves are finished. Wait 24 h until cutting.

Biscuits with Seeds – from Nina

Recipe for one baking tray of biscuits

120 g wholemeal wheat or spelt flour, 30 g wholemeal rye flour, 50 g white flour, 20 g rolled oats, 32 g linseeds, 32 g sesame seeds, 32 g sunflower seeds, 32 g pumpkin seeds, ½ tsp baking soda (more or less 3g), 2 g salt, 40 g oil, 110 g water

Mix dry ingredients, then bring dough together with oil and water. You might want to adjust the water content to the flour you’re using – you want a dough that’s slightly crumbly, but will come togther when you press/roll it, and only slightly sticky. Now roll out dough into a rektangle on a sheet of parchment paper that fits your baking tray. The dough should be 2-3 mm thick. Prick with a fork or docker and slice into biscuits or crisp breads using a pizza cutter. You don’t need to move the biscuits once you’ve cut, they’ll still bake as indvidual biscuits. Bake a 200 C for 20-22 minuttes, allowing the biscuit edges to turn golden but not dark (as that would make them bitter). Allow to cool, then pack in an airtight container.

Myslibar/Granola bar – from Nina

Super easy and horribly addictive. You can use any kind of nuts, seeds and dried fruit or berries – use whatever’s in your cupboard. I like to use both regular and jumbo oats, but I guess you could use just regular rolled oats.

120 g rolled oats, 40 g jumbo rolled oats, 40 g of granola cereal (untoasted with lots of crispy stuff works well), 65 g almonds or nuts, 40 g seeds (I like to use sesame and pumpkin), 40 g brown sugar (muscovado works well), 120 g honey, 25 g butter, 1 pinch of salt, 45 g desiccated coconut, 65 g dried fruits and berries ( I like to use to different ones, like cranberries and dates, raisins and apricots or mango and papaya).

Chop up nuts. Mix nuts, oast and cereal on a sheet of parchment paper in a baking tray. Remove any fruits or berries from the cereal. Toast in 200 C oven for 8-12 minuttes, stirring from time to time, until mix is golden and fragrant.

Chop up larger pieces of dried fruit. Mix fruit/berries with dessicated coconut – use your fingers to work in the coconut to unstick any sticky bits.

Prepare a baking dish by cutting out a piece of parchment paper double the size you’d need to line the dish. This will allow you to fold the parchment paper over the hot and sticky granola ”dough” and press with your hands without a mess. Butter the entire paper.
Melt butter, sugar, honey and salt in a saucepan to make ”glue”. The sugar should be completely dissolved. Bring to a boil, but don’t let it cook for too long, or the bars will come out hard and crunchy.

Mix dry ingredients in a bowl, pour hot ”glue” over and mix really well and fairly quick. Transfer mixture into your baking dish lined with parchment paper and spread it out. Fold over the other half of the parchment paper and use your hands to press. Press hard and thouroughly, untill you’ve complety compacted the mixture. Then leave compacted block to cool off – throwing the dish in the fridge will speed this up.

When block is completely cooled off, transfer to a cutting board. Use a large knife and press down to cut block lengthwise. Then cut into bars. Pack in airtight containter with parchment paper between layers, or wrap individually in clingfilm, for easy-to-throw-in-your-bag myslibars.

Cheese Bread – from Ben

100g barley flour, 50g dark rye, 100g soft wholemeal, 600g white flour, 270g leaven (at 80% hydration and with small amount of light rye and wholemeal added to white flour), 15g salt, 60g cheese (some cubed, some grated), 8g or so of finely chopped rosemary, 580g water. Flours were from Felin Ganol watermill. (It’s basically 1kg flour with 150g going into the leaven)
Do autolyse for 30 minutes or so then add leaven, salt and cheese.

Siegle D’Auvergne: The recipe was from Mick’s blog!



Ben’s Chocolate Bread – from Jack

Here’s the basic outline of the recipe for Ben’s chocolate bread, slightly amended as to method (hope you don’t mind Ben). I think the original, fully yeasted, recipe is this one (again, please put me straight if I’m wrong Ben):

15g fresh yeast
290g water
200g white leaven (at 100% hydration)
510g white flour
1 egg yolk
125g caster sugar
25g butter
30g cocoa powder
250g dark chocolate, broken into small bits

I think two methods were tried over the weekend:

(1) When Ben and Gerraint made it, they (I think) made up the basic dough using only the fresh yeast, water, leaven and flour, and went through the initial (three 10-second kneads at ten minutes) kneading stage using only that dough. They then made a paste using the yolk, sugar, butter and cocoa powder, and incorporated this into the dough during folding, before mixing in the chocolate.

(2) When Jay, Gill and I made it, we used about 5g of Emily’s osmotolerant yeast instead of the fresh, and mixed all of the ingredients (apart from the chocolate) together at the outset, before embarking on the kneading, folding (adding the chocolate at the last one) and proving.

Whichever method, the kneading, folding and proving stage should take about two hours. The dough was shaped into three loaves (about 480g each), and left for another two hours to rise. Ben used an egg yolk to glaze his, and Jay, Gill and I used the leftover egg white. They were cooked at 200C for about 10 minutes, then 180C for another 35 minutes or so.

I reduced the chocolate to about 180g in my loaf, and added in 70g of raisins. Having now eaten most of the loaves, I think I’d have increased the raisin:chocolate ratio to 50:50. I made one of my loaves (which I left out to stale slightly) into a chocolate bread and butter pudding by making a basic chocolate custard and pouring it over slices of the chocolate bread and baking for about 30 minutes at 180C. Very tasty with some vanilla ice cream.

2 Responses to Recipes

  1. bakingben says:

    I can concur with Jack that leftover chocolate bread makes great bread and butter pudding!

  2. Pingback: Biker Ben’s Cheesebread | The PArtisan Baker

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