Saffron bread recipe

 

This week I’m celebrating sweet breads with #twelveloaves and I have chosen to bake this wonderful saffron bread. Saffron adds a mellow, slightly bitter taste to the bread which works well with the sweetness of the raisins. This saffron loaf is a beautiful breakfast bread, delicious with honey.

Saffron bread with raisins
Saffron bread with raisins

Breads similar to this are traditionally served in Sweden on December 13 to commemorate St. Lucia.

Saffron bread recipe

Saffron bread with raisins slice
Delicious bread with saffron infusion and raisins

Saffron bread ingredients

Sponge

  • 100g milk, lukewarm
  • 1g dried instant yeast
  • 100g plain flour

Dissolve the yeast in the lukewarm milk. Add the flour and mix well. Cover and rest for an hour or more until frothy.

Saffron infusion

  • 1/2 teaspoon saffron threads, broken up (I would recommend not using more than this as the bread can otherwise have a very overpowering saffron taste – a little saffron can go a long way)
  • 50g raisins
  • 150g hot milk

In a small bowl, pour the hot milk over raisins and saffron threads and let stand for 10 mins to release the saffron’s natural colour and aroma.

Final dough

  • 250 strong white bread flour
  • 1 tbsp runny honey
  • A pinch of salt
  • 30g butter, softened
  • Just before baking: 1 egg for the egg wash

How to bake saffron bread

  1. Combine the sponge, saffron infusion and final dough ingredients in a large bowl.
  2. Knead for 5-10 mins until have a smooth and elastic dough.
  3. Place back in the bowl and leave to rest for approximately 1 hour or longer, depending on the temperature in your room, until well risen.
  4. Knock down the dough and shape into a boule or loaf. Traditional Swedish loaves are shaped into an S-shape; however, I prefer a simple round loaf.
  5. Place on a baking tray lined with baking paper, cover with a tea towel and proof until the loaf has sufficiently increased in size.
  6. Preheat the oven to 200°C half an hour before baking.
  7. Brush the loaf with egg wash just before baking, then bake for 25 mins at 200°C then turn the heat back slightly to 190°C for another 25 minutes. After 25 minutes you may also want to cover the loaf with tin foil to ensure the crust is not darkening too much.
  8. Cool your saffron-infused, raisin-studded bread on a wire rack and enjoy!

 

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our theme this month is A LITTLE SOMETHING SWEET. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Mexican Breads!

If you’d like to bake along with us this month, share your “A Little Something Sweet” Bread using hashtag #TwelveLoaves!

Tapioca Bread – Brazilian Cheese Buns

 

A lovely bag of tapioca flour had been sitting in my store cupboard for way too long. So today, it was transformed into these wonderfully springy cheese buns known in Brazil as “Pão de Queijo” (cheese bread). Making Brazilian cheese and tapioca bread puffs is easy and you can make these buns in less than an hour.

Travelling through Bahia, these delectable Brazilian tapioca bread buns were frequently served for breakfast and readily available as snacks for train and bus journeys.

Brazilian cheese bread buns
Brazilian cheese & tapioca bread buns

Brazilian cheese & tapioca bread recipe (Pão de Queijo)

A great way of working with tapioca flour, these Brazilian cheese bread buns are a delicious afternoon snack.

Brazilian tapioca buns
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5 from 1 vote

Brazilian cheese & tapioca bread recipe (Pão de Queijo)

Try these unusual tapioca bread buns, a quick and easy way to master baking with tapioca flour.

Ingredients

Ingredients for Brazilian cheese & tapioca breads

  • 300 g tapioca flour
  • 260 g milk
  • 110 g butter
  • 6 g salt
  • 100 g grated Parmesan you can also use mature cheddar or similar
  • 2 eggs

Instructions

How to make Brazilian cheese & tapioca bread buns

  • Preheat oven to 200°C.
  • Prepare a non-stick muffin baking tray (for 12 pieces).
  • Combine the milk, butter and salt in a medium-sized pot and bring to a rolling boil.
  • Remove the pot from the heat and add in the tapioca flour until thoroughly combined. Use a spoon to help with this process. The mixture will turn into a gelatinous and sticky dough and you might want to start mixing the dough with your hands to manage the process. You might think it's too much tapioca starch for the amount of liquid, but it will all come together well in the end, just keep mixing and folding.
  • Add in the eggs one by one until evenly combined. Again, you might find that this is best done by mixing by hand.
  • Mix in the grated cheese.
  • Fill each muffin cup up to about three quarters full and try to even the top. Lightly oil your hands to do this - it'll help to keep the sticky tapioca dough in check.
  • Bake the tapioca puffs until golden brown, about 20 minutes.

You see – these tapioca buns are the easiest breads you’ll ever make! The buns are crispy on the outside but have a soft, hollow and very chewy texture. Best eaten while warm, the buns will be good for a few days.

Brazilian manioc buns
Brazilian manioc buns – watch them while they bake and puff!
Brazilian tapioca buns
Made with tapioca flour, the buns are light, crunchy and chewy
Manioc cheese buns
Impress your guests with these unique Brazilian tapioca breads

What is tapioca?

  • Tapioca is starch/flour extracted from the root of the manioc plant (also known as cassava or yuca) which is native to Brazil.
  • It has very low nutritional value in terms of vitamins, minerals or fibre.
  • Tapioca flour is gluten free.
  • It’s a very smooth flour which makes a good thickening and binding agent.
  • It helps add crispness to crusts and chew to baked goods.

Best Irish Brown Soda Bread Recipe

 

One of my recent visits to Ireland brought me to The Cliff House Hotel in Ardmore and, oh my, they do good brown bread there. Luckily, I found the recipe in The Cliff House Hotel Cookbook: Granny McGrath’s Brown Irish Soda Bread.

Some of the ingredients were rather hard to find in the UK (they are more readily available in Ireland) but I did succeed and found what I needed.

The recipe is fantastic. There is no doubt, this is the real deal.

Slice of Irish Brown Soda Bread
Look at that. What a beauty!

Brown Irish Soda Bread Recipe

A beautiful recipe for brown Irish wholemeal soda bread.

Ingredients (for 1 loaf)

  • 350g coarse wholemeal flour
  • 150g fine wholemeal flour
  • 100g wheatgerm
  • 100g porridge oats
  • 100g brown sugar
  • 100g bran
  • 1/4 tbsp salt
  • 3/4 tbsp bicarbonate of soda
  • 2 eggs, beaten
  • 735g buttermilk
Brown Soda Bread Flour Wheatgerm Bran
Brown Soda Bread Ingredients (from top left clockwise): Fine Wholemeal Flour, Coarse Wholemeal Flour, Wheatgerm, Bran

How to make brown bread

  1. Preheat the oven to 170°C
  2. Grease a large baking tin
  3. Thoroughly combine all the dry ingredients in a large mixing bowl
  4. Add the buttermilk and beaten eggs
  5. Mix (best to use your hands) to quickly combine all the ingredients. The dough will need only the minimum amount of handling. Kneading the dough is unnecessary and would in fact toughen the bread.
  6. Bake for 60 minutes
  7. Remove the bread from the tin and put back in upside down
  8. Bake for a further 10 minutes
  9. Remove from the tin and cool on a wire rack

Enjoy! I have also got a delicious recipe for a traditional white soda bread if you are looking for a more simplistic soda bread loaf.

Austrian Easter Bread Wreath Recipe

 

Easter is a great time for baking – Spring is in the air, early gardening efforts are starting to bear fruit and there are lots of lovely seasonal baking ideas to play with. Hot cross buns are the traditional Easter treat in the UK. However, I’m not a huge fan of their fruit-heavy doughs and usually like to bake Easter breads containing nuts. Here is one of my favourite recipes for Easter, a traditional Austrian Easter bread wreath. The bread is enriched with milk and butter, spiced with vanilla, cardamom and lemon zest and glazed with honey and rum.

Easter Bread Wreath with Chopped Pistachios, Hard Boiled Eggs
Easter Bread Wreath with Chopped Pistachios, very decorative with colourful hard boiled Easter eggs

Austrian Easter Bread Wreath Recipe

Ingredients (makes 1 small wreath)

For the dough

  • 250g plain flour
  • 130g milk, lukewarm
  • 4g dried yeast
  • 40g butter, melted
  • 40g caster sugar
  • 1 egg yolk
  • 1 pinch of salt
  • 1 tsp vanilla sugar
  • 2 cardamom pods, seeds taken out and crushed with pestle and mortar
  • Zest of ½ lemon
  • 1 tbsp pistachios, ground or finely chopped
  • 2 tbsp hazelnuts, ground or finely chopped
  • 1 tbsp brown sugar

For the topping

  • 1 tbsp honey
  • 1 tbsp rum
  • 1 tbsp pistachios, roughly chopped
Easter Bread Wreath Close-Up
Easter Bread Wreath – You can see the different strands of dough come together here
Pistachio hazelnut sugar mix
Chopped pistachios, chopped hazelnuts, sugar for the Easter bread wreath dough

How to bake it

  1. In a medium bowl, combine the melted butter, caster sugar, egg yolk, salt, vanilla sugar, crushed cardamom seeds and lemon zest and mix until it reaches an even consistency
  2. Add the flour, yeast and milk to the butter-sugar mixture and form a smooth dough; knead for approximately 10 minutes
  3. Cover the dough with the bowl and leave to rest in a warm place for 1 hour
  4. Combine the ground or finely chopped nuts with the brown sugar
  5. Divide the dough into two equal parts
  6. Knead the nuts-and-sugar mix into one of the dough parts
  7. Lightly flour your work surface if the dough is prone to stick
  8. Use your hands and form each dough part into a long sausage form, 40 cm in length
  9. Form a rope with the two dough rolls by winding the rolls around each other
  10. Then bring the ends together to form a wreath, sealing the ends together to avoid them coming apart during the baking process
  11. Place the wreath on a baking tray lined with baking paper and cover with a clean kitchen towel for 30 minutes to 1 hour to prove
  12. Preheat the oven to 180°C
  13. Bake for 30 minutes
  14. Warm up the honey in a small pot and add the rum
  15. Brush the baked wreath with the mixture and sprinkle the roughly chopped pistachios on top

Great with a cup of tea or coffee, served for breakfast or afternoon tea!

Austrian Easter wreath bread
Austrian Easter bread wreath with a wonderful honey and rum glaze and colourful pistachio kernels sprinkled on top

Australian Damper Soda Bread Recipe (Rye Flour)

 

With Australia Day and the Australian Open final at the same weekend, I looked into traditional Australian bread recipes and decided to give the Aussie damper a go.

A modern Aussie damper
A modern Aussie damper

Traditional simplicity

Traditionally, Aussie damper bread was…

  • A staple bread for Australians who were travelling in remote areas of the Australian outback for long periods of time in colonial times
  • Developed out of necessity, a lot of Aussie dampers were made with whatever was available
  • A very simple unleavened bread made with (easily portable) wheat flour, salt and water
  • Baked in the hot coals/ashes of a campfire – buried in a pot or wrapped around a stick – it’s called damper because the campfire is damped to allow the dough to be cooked over the ash-covered hot coals
  • Eaten with dried or cooked meat, sometimes spread with golden syrup – and Billy Tea (http://www.billytea.com/)

Modern deliciousness

I’ve changed the original recipe considerably moving away from the the original damper’s three-ingredient simplicity and replacing wheat with rye flour. This damper is quick and easy to prepare and can be baked in your oven at home or when out camping. It will taste better (more like ‘the real thing’) if baked in a campfire 🙂

Aussie damper baked in the oven
Aussie damper baked in the oven

The recipe uses milk instead of water, adds butter to add richness and self-raising flour for leavening.

Ingredients

  • 250g light rye flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200g buttermilk (you can also use 100ml milk mixed with 100g yoghurt or 190g milk mixed with 2 tbsp of lemon juice)
  • 1 tbsp olive or rapeseed oil
  • Some extra flour for dusting
  • 1 small onion, grated
  • 1 garlic clove, grated
  • 50g celeriac, grated
  • 50g mature cheddar, cut into 5mm cubes or grated

For the damper dough

  1. In a large bowl mix the flour, bicarbonate of soda and salt with a balloon whisk.
  2. Add the butter using your fingertips to rub the little cubs into the flour until the mixture resembles fine breadcrumbs.
  3. Slowly add the milk and mix to form a soft, non-sticky dough.
  4. Add the onion, garlic and celeriac mix and cheddar and carefully knead until evenly distributed.
  5. Knead until smooth (this can be done in the bowl or on a clean, lightly floured work surface) – just one or two minutes should be enough.
  6. Shape into a round loaf.
  7. Brush with milk.
  8. Lightly flour the handle of a wooden spoon and make deep indents into the dough top (press the handle almost to the bottom of the dough) to mark 8 wedges on top.

To cook in the oven

  • Preheat the oven to 200°C.
    Shape into a round loaf.
  • Brush with milk.
  • Lightly flour the handle of a wooden spoon and make deep indents into the dough top (press the handle almost to the bottom of the dough) to mark 8 wedges on top.
  • Grease and dust a round cake tin.
  • Bake for 30 – 40 minutes until golden.
  • The bottom should sound hollow when tapped.


To bake in the ashes of a campfire (in a pot or layers of foil)

  • Grease and dust a fire-proof cast-iron pan.
  • Add the loaf and cover.
  • Alternatively, place in at least five layers of tin foil. Make sure you get all the air out between dough and foil.
  • Place in the hot coals of your campfire and cover with hot ashes and coals. The fire should have burnt down to just coals, no big flames.
  • Bake for about 25 minutes.

To bake in a campfire (on a stick)

  • Divide into six equal pieces and roll into a 20cm long snake shapes.
  • Wrap the dough snakes around dry, clean sticks (bamboo canes and hazel rods work well) in a spiral. Make sure the dough is safely attached to your stick and leave enough room on one end of the stick to hold on to and not burn your hands.
  • Hold over the embers of the campfire, turning frequently, until evenly cooked, golden brown and crisp, for about 10 minutes.

Tastes great with olive oil and balsamic vinegar, salted butter or vegemite.

Light Rye Bread Recipe for NY-Style Salt Beef Sandwiches

 

Just a quick post to share the recipe for light rye bread (also referred to as Jewish-style rye bread) I baked at the weekend. This light but fragrant rye bread was perfect for the delicious salt beef sandwiches we served at my friend Mariel’s baby shower.

Light rye bread
Light Jewish-style rye bread with caraway seeds

Light rye bread is made with white high-gluten wheat flour and rye flour. There are a lot of different recipes out there using anything between 15% and 50% rye flour, but I found that 25% gives enough rye flavour and colour to the bread without making it too heavy. Whole caraway seeds worked into the dough give this Jewish-style rye bread its unique flavour.

Ingredients –

  • 20g rye sourdough starter
  • 750g strong white bread flour
  • 125g light rye flour
  • 125g dark rye flour
  • 700g lukewarm water
  • 17g caraway seeds, lightly cracked with pestle and mortar
  • 20g salt
  • 5g dry yeast

How to make light Jewish-style rye bread (2 loaves) –

Recipe adapted from Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques and Recipes

14-16 hours before baking

  1. Combine the sourdough starter with the dark rye flour and 100g of water in a small covered bowl.
  2. Leave to ripen for 14 – 16 hours.

On the day of baking

  1. Combine the sourdough with the remaining ingredients (the wheat and light rye flours, 600g water, seeds, salt, yeast).
  2. Knead for at least 10 minutes until you have a soft, elastic dough.
  3. Shape the dough into a ball, cover with flour and place in a clean, lightly floured bowl.
  4. Cover the bowl and keep the dough at room temperature for approx. 2 hours.
  5. Divide the dough into two equal parts (I use a dough scraper for this).
  6. Shape the two parts into rounds or oblongs and place them on a baking tray lined with parchment paper.
  7. Cover with a tea towel and prove for another 1.5 hours.
  8. Preheat the oven to 240°C.
  9. Just before baking score the bread by making a single lengthwise incision or a few diagonal cuts.
  10. Bake at 240°C for 15 minutes then lower the temperature to 225°C and bake for another 20 –25 minutes.
Light rye bread halves
Delicious with salt beef, melted Emmental or Leerdammer cheese, sauerkraut, coleslaw, gherkins and Russian dressing

Grilled BBQ Flatbreads with Herb Oil (Fladenbrot vom Grill)

 

It’s super quick to make these amazing flatbreads – if the sun comes out you can be ready to put them on the grill in just over an hour!

Holidaying in my parents’ house in Austria, we had a family BBQ this afternoon. There is a wonderful ‘Kräuterschnecke’ (which translates as ‘herb snail’) in our garden with lots of different herbs. I baked Jamie Oliver’s lovely barbecue flatbreads and used my own herbal olive oil concoction to brush it.

Kräuterschnecke ('herb snail') in our garden
Kräuterschnecke (‘herb snail’) in our garden

The grilled flatbreads are soft, chewy and a little smoky; they taste wonderful with grilled meats and vegetables, dips and salads.

BBQ'd flatbreads with fresh herb oil

How to make the grilled BBQ breads –

Fresh rosemary, thyme, oregano and parsley
Fresh rosemary, thyme, oregano and parsley

You can also fry the breads in a skillet or griddle pan if the weather is bad…

Milk bread recipe

 

This whole milk bread recipe makes one of the most comforting loaves of bread I’ve ever tasted. It’s gorgeously soft and pillowy and deliciously wholesome. The proofing and baking process is a real spectacle as the dough boldly spills over the top of the tin and then rises to exuberant heights in the oven.

Milk bread recipe
Milk bread recipe

“The addition of milk to a bread dough has a pronounced softening effect on the crumb.” Andrew Whitley

The distinguishing milk bread recipe ingredients

Milk

The fats in milk (especially whole milk) contribute to a soft and even grain in the crumb while the sugar found in milk (lactose) gives the bread a lovely golden colour as it caramelises on the loaf’s surface. Milk also increases the nutritional value of the loaf as it contains protein and minerals such as calcium.

Butter

The addition of butter adds flavour and coats the gluten strands, making the bread more tender and the crumb more close-grained. An additional benefit of adding fats to bread dough is the increased shelf life.

Honey

Honey adds a certain sweetness to the milk loaf and aids the browning process, making milk loaf slices perfect toasting material.

Milk bread wholemeal
Milk bread wholemeal

Milk bread recipe

  • 250g strong white flour
  • 250g wholemeal flour
  • 350ml whole milk (slightly warmed to lukewarm temperature), plus a little extra for glazing
  • 25g honey
  • 6g salt
  • 2g dry yeast
  • 25g warm melted unsalted butter, plus extra for greasing the tin
Milk bread wholewheat
Milk bread wholewheat

How to make milk bread

  1. In a bowl, whisk together the warm milk, honey and yeast.
  2. Add the flours, salt and melted butter and combine until all the ingredients have come together.
  3. Knead for 10 minutes.
  4. Shape the dough into a ball and place back into the bowl.
  5. Cover and leave to rest for about 1 ½ hours. It should have visibly risen by then.
  6. Butter and flour a deep loaf tin (12 x 19 cm in size).
  7. Divide the dough into 2 or 4 equal pieces and shape each piece into a ball. I personally prefer using 4 pieces as the shape of the final loaf looks better.
  8. Place the dough balls side by side into the tin (smooth side up) and cover the tin with a clean cloth.
  9. Leave the dough to rise for 1 ½ hours until almost doubled in height.
  10. Preheat oven to 210°C (gas mark 6 ½) ½ hour before baking.
  11. Brush the top of the loaf with a little milk.
  12. Place the tin in the oven but make sure you leave enough space to allow for the additional rise – it tends to go a little bit crazy in there!
  13. After 15 minutes, lower the heat to 180°C (gas mark 4) and bake for a further 30 minutes.
  14. Cool on a wire rack.

Recipe adapted from Dan Lepard’s milk loaf recipe in The Handmade Loaf: The Best European and Artisan Recipes for Homemade Bread.

Gluten-free buckwheat & linseed bread recipe

 

 

I personally get on well with gluten, a natural protein found in wheat and other grains. I am, however, painfully aware that not everyone is as lucky. Gluten-free bread recipes don’t have a particularly good reputation; but I found a great recipe that uses a variety of gluten-free flours and tastes delicious!

Gluten-free buckwheat & linseed bread
Gluten-free buckwheat & linseed bread

The role of gluten in breads

When preparing wheat dough, a stretchy web is formed. This elastic gluten network expands with the gases formed in the fermentation process, holds moisture and prevents bread from crumbling.

In gluten-free bread baking, ingredients such as linseed and psyllium husks help to hold the bread’s shape. Golden linseed, when toasted and added to the liquid ingredients of bread dough, releases a sticky gluten-like gum which softens the crumb. Psyllium seed husks, a source of fibre, bind moisture and make gluten-free breads less crumbly.

Psyllium seed husks
Psyllium seed husks

How gluten-free bread is different

The absence of gluten has a number of implications on the bread and baking process:

  1. Kneading is not required as gluten (the stretchy network) can’t be developed.
  2. The dough needs to be quite wet as gluten-free flours soak up much more water than wheat.
  3. Although gluten-free bread doesn’t keep too well and gets stale quickly, freezing parts of your freshly-baked loaf solves this problem.

Gluten-free flours

There is a good variety of alternative flours which can be used in gluten-free baking. Gluten-free flours can be made of corn, tapioca, buckwheat, rice, chickpeas, beans, soya, millet, potatoes, teff, chestnuts, almonds and peas.

Health food stores and more and more supermarkets stock gluten-free flours. Real Foods stocks a great range of flours and ships worldwide.

Gluten-free sourdough

Gluten-free bread baking does not mean sourdough-free baking. Teff flour sourdough for example is usually used to prepare the Ethiopian bread injera.

On this note, there are some very interesting findings in terms of making wheat sourdough bread safe for people with coeliac disease. More on this with some encouraging results on Celiac.com.

The gluten-free buckwheat & linseed bread recipe (by Dan Lepard)

I used a Dan Lepard recipe for this gluten-free buckwheat and linseed bread, substituting half of the cornflour with buckwheat flour. Cornflour is a useful base flour with good binding properties, however its nutritional value is limited. Buckwheat adds flavour and nutritional quality into the mix.

Gluten-free bread dough, no kneading required
Gluten-free bread dough, no kneading required

The verdict

I don’t have to opt for gluten-free breads, but I think this buckwheat, cornflour and linseed loaf tastes great and takes very little effort. It’s spongy and doesn’t break up or crumble although it’s a little cake-like in consistency. As I used half corn and half buckwheat flour, the bread has a strong buckwheat taste. This isn’t a bad thing at all if you like the distinct buckwheat flavour, like me.

Eat with…

I personally like combining this bread with very salty flavours. It works well with smoked fish, gherkins and cottage cheese but I have also tried more Mediterranean-style toppings such as black olive pâté or a tomato, olive and basil salad with pecorino shavings.

Picnic Loaf Recipe with Yoghurt and Oats

 

It’s picnic time! Well, almost… It’s mid-April and in Edinburgh we have maximum temperatures of 8°C and wind gusts of up to 47 mph. So, not quite picnic weather yet, but I’m sure when the Scottish summer comes, it’s going to be amazing!

The unpredictable Scottish weather is exactly why a picnic loaf needs to be quick and easy to prepare here. So you can judge the weather in the morning and still have time to make a lovely loaf to be ready for the early afternoon.

This picnic bread (a recipe by Dan Lepard) will take you four hours to prepare and as Dan says, “a homemade loaf turns a simple sandwich picnic into a feast to be proud of”.

Picnic loaf with oats
Picnic loaf with oats

Ingredients 

  • 200ml warm water
  • 1 tsp dried yeast
  • 200ml yoghurt
  • 400g strong white bread flour (mix in some spelt flour if you like)
  • 100g wholemeal flour
  • 2 tsp fine salt
  • 2 tbsp olive oil
  • 1 large handful of oats (I used jumbo oats)
  • Optional: 1 small bunch chives, finely chopped
Picnic loaf before proving
Picnic loaf before proving

How to bake it

  1. Pour the water into a large bowl, add the yeast (and chives), and mix.
  2. Whisk in the yoghurt, add the flours and salt, and mix again.
  3. Add a little water if the dough is too dry. It needs to have a soft, slightly sticky feel while holding its shape.
  4. Cover the bowl and leave for 10 minutes.
  5. Put a little oil on a clean work surface, knead the dough gently for 10 seconds, return to the bowl, cover and leave for 10 minutes.
  6. Lightly knead once more, return to the bowl, cover, and leave for 90 minutes until risen by half.
  7. Prepare two dinner plates: cover one with a wet kitchen towel, the other with a thick layer of oats.
  8. Line a baking tray with baking paper.
  9. Shape the dough into a loaf (use a little flour if it’s too sticky).
  10. First, roll it over the wet-towel plate, then on the oat plate. Try to cover the loaf also on the sides.
  11. Place it seam-side down on the baking tray.
  12. Cover with a cloth and leave for about an hour to rise.
  13. Heat the oven to 220°C (gas mark 7).
  14. Cut a few diagonal slashes into the loaf.
  15. Bake for 40 minutes, until golden.

Dan Lepard’s recommendations for this picnic loaf:
Good with soft cheese, salmon or trout, or just butter and slices of salted cucumber.

My recommendation:
Make it without chives, so if it rains, it’s a lovely bread to have with your breakfast or brunch the next day!

Picnic loaf freshly baked
Picnic loaf freshly baked

 

Picnic bread - check out that crumb!
Picnic bread – check out that crumb!