57Sprouted Wheat and Honey Sourdough LoafThis loaf is super flavoursome and slightly nutty from the sprouted wheat grains. The moist open crumb is perfect for open sandwiches or enjoying with a hearty soup or stew. You can replace the bread flour and whole wheat grains with spelt flour and spelt grains. It’ll still work perfectly. Makes 2 loavesSprouted Wheat250g whole wheat grains Water, as neededDough500g bread flour 200g sourdough levain starter (page 40) 15g salt40g honey Sprouted wheat (recipe above)300–320ml water Sprout the wheat 2–3 days ahead. To do this, place a damp paper towel into a plastic container. Place whole wheat grains on top and sprinkle with some water. Cover and leave grains for 2–3 days in a warm place.Place all ingredients for dough in a large mixing bowl. Using a wooden spoon, combine to form a dough mass. Tip dough out onto a lightly floured work surface and knead for 15–20 minutes, resting for 1 minute every 2–3 minutes, until dough is smooth and elastic. This process will take some time; the dough will be sticky at first, but don’t be tempted to add excessive amounts of flour — persevere with the softness.Lightly oil a bowl large enough to allow dough to double in bulk. Place dough in bowl and cover with plastic wrap. Leave in a warm place (23–25°C) for 3 hours.Gently knock back the dough in the bowl by gently folding it back onto itself. This will deflate the dough slightly, but will help it develop more strength. Cover with plastic wrap and leave in a warm place for 30 minutes.Tip dough onto a lightly floured work surface. Using a plastic dough scraper, divide dough into two equal pieces (600g each). Gently mould each dough piece into a roundish shape. Cover with plastic wrap and leave to rest for 15 minutes.On a lightly floured work surface, mould each ball of dough into an oblong shape. To achieve this, flatten dough on the work surface for rolling up like a Swiss roll, then tightly roll dough towards you. Apply pressure with your hands as you roll — the tighter the roll the better. Place each log seam-side down on a lined baking tray. Cover with plastic wrap and leave for 30–40 minutes in a warm, draught-free place. Use the indentation test to tell when dough is fully proved.Preheat oven to 250°C.Place loaves in preheated oven, add steam (page 35) and quickly close oven door. Bake for 20 minutes, then open oven door for 30 seconds. Reduce baking temperature to 220°C and bake for a further 15–20 minutes, until bottom of loaves sound hollow when tapped. Remove from oven and place on a wire rack to cool.Casual Bakery-Inspired Food / 102 103 103Caramelised Onion, Blue Cheese and Walnut QuicheThe blue cheese and sweet caramelised onions in this delicious quiche are perfectly complemented by the buttery texture and fragrance of walnuts. I serve this quiche straight from the oven in the cooler months, or accompanied by a fresh crisp green salad and a glass of wine in the warmer months.Makes one 24cm round quicheToasted Walnut Short Pastry 50g walnut pieces 160g flourGood pinch salt1 Tbsp sugar120g butter50ml cold water Custard3 eggs 50ml milk 150ml cream Pinch ground nutmegFilling 100g baby spinach Salt and pepper, to season 2 Tbsp good-quality caramelised onion jam 50g Cheddar cheese, grated 50g blue cheese, diced into small cubes5 cherry tomatoes, halved 30g walnut piecesPrepare the pastry.Preheat oven to 170°C. Place walnuts on an oven tray and lightly toast in the preheated oven until amber in colour. Finely chop walnuts (1–2mm in size) and place to the side. Place flour, salt, sugar, toasted walnuts and butter into a large mixing bowl. Using your fingertips, gently rub ingredients together until they resemble rough breadcrumbs. Do not over-mix otherwise the butter will melt from the heat of your fingers. Add water and mix until the dough is formed. Cover with plastic wrap and refrigerate for 30 minutes, or overnight. On a lightly floured work surface, roll out the pastry to 4mm thick and large enough to fit into a 24cm pie tin. Line the tin, ensuring the pastry is pressed firmly against the sides. Allow to rest in the refrigerator for 30 minutes. While the pastry is resting, prepare filling and custard. Preheat oven to 230°C. Place eggs, milk and cream into a bowl. Season with a good pinch ground nutmeg, then whisk to combine all the ingredients. Do not over-whisk, otherwise the mixture will become too fluffy.In a medium-sized frying pan on a medium heat, sauté all but one small handful of spinach. Season with salt and pepper and set aside to cool. This can be done in advance. Once the pastry has rested, remove from the refrigerator. Using a spoon, spread caramelised onion jam over the base of the pastry. Spread cooked spinach evenly over the jam. Sprinkle over Cheddar cheese followed by the reserved handful of spinach.Pour savoury custard mixture evenly into the filled case, taking care not to spill any mixture over the side. Scatter blue cheese, cherry tomato halves and walnut pieces over the filling. Place tart onto the lowest shelf in preheated oven and bake for 20–25 minutes or until the mixture is just set and firm to the touch. Do not over-bake.Remove tart from oven and allow to cool before removing from tin.Cakes / 170Mini Carrot CakesThese mini carrot cakes are made using the same recipe as my signature farmhouse carrot cake. It’s rich, moist, chock-full of carrots, walnuts and crushed pineapple, and flavoured with our secret blend of spices (not a secret anymore!). Then we top it with our fluffy cream cheese icing. Enough said — I want some now!Makes eight 8cm round cakes200g plain flour11/2 tsp baking soda3/4 tsp salt1 tsp Chinese five-spice powder 1 tsp ground cinnamon3 eggs170g sugar170g brown sugar275ml vegetable oil150g carrot, peeled and grated90g walnuts, chopped into small pieces70g crushed canned pineappleCream Cheese Icing210g cream cheese180g butter360g icing sugar, sifted1 tsp lemon zestTopping140g diced dried apricot100g pumpkin seeds1 tsp black sesame seedsEdible flowersPreheat oven to 170°C.Prepare four cake rings, each 8cm in diameter. Cover one end of cake ring using aluminium foil and pull up the side tightly to create a firm base. Place a circle of baking paper inside the ring to line the base. Use an oil spray to grease the cake rings, then place on a baking tray.Sift flour, baking soda, salt, five-spice powder and ground cinnamon into the bowl of an electric mixer. Add eggs, sugar, brown sugar, oil, grated carrot, walnuts and crushed pineapple, and beat at a slow speed for 1 minute. Scrape down the sides of the bowl, and beat on medium speed for another 2 minutes.Divide batter evenly among prepared tins and bake for 25–30 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Leave cakes to cool for 20 minutes before removing from rings. Place on a wire rack to cool completely.Prepare cream cheese icing. Place cream cheese, butter, icing sugar and lemon zest into a mixing bowl and beat at a medium speed until icing is white and fluffy. Spoon 150g of the icing into a piping bag fitted with a small star nozzle.Using a serrated knife, slice cakes horizontally into three equal layers. Using a small palette knife, spread 20g icing evenly on each layer. Stack layers and gently press down. Using the icing in the piping bag, pipe a ring of small rosettes on top of each cake. Fill the inner circle with diced dried apricots, pumpkin and sesame seeds. Garnish with edible flowers. 171 171We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >