94 baking heaven JUNE WWW.FOODHEAVENMAG.COM
Recipes on this page
are taken from
Crumb Show the
dough who's boss
by Richard Bertinet,
photography by Jean
Cazals, published by
Kyle Books (£25).
http://www.kylebooks.
co.ukCrumpets
MAKES 20
250g (9oz) plain flour (gluten-free is
fine, if you wish)
10g (¼oz) fresh yeast
250ml (9fl oz) full-fat milk
20g (¾oz) honey
125g (4½oz) water
a pinch of fine sea salt
10g (¼oz) malt vinegar
vegetable oil, for greasing
1 Put the flour in a large bowl. Break up
the yeast on top and rub into the flour
using the flats of your hands – as if you
were washing your hands.
2 Add the milk and honey and mix
together to form a thick batter.
3 Cover with a baking cloth or large
freezer bag and allow to rest for at least
30 minutes until the batter bubbles up.
4 Warm the water, salt and vinegar in a
small pan, then remove from the heat,
stir into the batter and mix gently. Leave
to rest, covered as before, for a further
20-30 minutes.
5 Cook the crumpets in batches.
Grease the rings and coat the base of
the pan well with vegetable oil. Put the
rings into the pan and place over a low-
medium heat – you want the oil in the
pan to be hot, but not sizzling.
6 Use a ladle to fill each ring to just
below the rim; cook for 10-12 minutes
until the crumpets are light golden
underneath but still quite white on top.
7 Leave to cool, then toast them before
eating with butter.Seeded loaf
MAKES A 900G (2LB) LOAF
100g (3½oz) blanched hazelnuts
180g (6oz) rolled gluten-free oats
1 tbsp baking powder
150g (5½oz) sunflower seeds
100g (3½oz) flaxseeds
2 tbsp chia seeds
1 tsp fine sea salt
1 tbsp maple syrup
3 tbsp cold-pressed rapeseed oil
350g (12oz) almond milk
a little vegetable oil, for greasing1 Toast the hazelnuts in a dry frying pan
until just coloured, then chop by hand
into small pieces, or pulse briefly in a
blender. Tip into a large bowl and add
the oats, baking powder, seeds and salt,
mixing well.
2 In a separate bowl mix together the
maple syrup, rapeseed oil and the milk.
Add to the bowl containing the dry
ingredients and mix well to form a batter.
3 Cover with a baking cloth or a large
freezer bag and leave to rest for 2 hours
(or leave overnight in the fridge).
4 When you are ready to bake, preheat
the oven to 180°C/Gas Mark 4 and
grease a large loaf tin with vegetable oil.
5 Ladle the batter into the tin, pressing it
down gently.Transfer to the oven and
bake for about 30-40 minutes until firm
and slightly crisped on top, and a skewer
inserted into the centre comes out clean.
6 Leave until completely cool before
eating – use a sharp knife to slice it.Wholemeal and
\RJKXUWÀDWEUHDGVMAKES 8
250g (9oz) plain flour
250g (9oz) wholemeal flour, plus
extra for dusting
15g (½oz) fresh yeast
10g (¼oz) fine sea salt
150g (5½oz) goat’s milk yoghurt
1 tbsp honey
a little ghee or vegetable oil, for
greasing the pan1 Mix the flours together in a large
bowl. Break up the fresh yeast on one
side of the bowl and have the salt on the
other. Lightly rub the yeast into the flour
between the flats of your hands, as if
you were washing your hands.
2 Add the yoghurt and honey and mix
together for about 3-5 minutes until you
have a fairly firm dough.
3 Cover with a baking cloth or large freezer
bag and rest for at least 30 minutes.
4 Turn out onto a lightly floured surface
and divide into 8 equal pieces. Roll out
each piece to a size that will fit in your
frying pan.
5 Lightly grease the pan with ghee or oil
and put over a medium heat, then
cook the flatbreads, one at a time, for
about 1-2 minutes until golden on each
side. (Keep cooked ones warm wrapped
inside a clean tea towel as you go.)