Blueprint Bread BREADMAKING

Hints & TIPS

Ingredients
 1 box Juvela Mix + yeast  When adding oil to your bread mix, try using sesame oil or
 6-8 handfuls of seeds e.g. walnut oil instead of or as well as ordinary oil. It makes the
2-3 sunflower seeds + 2-3 buckwheat seeds bread taste nuttier. Sometimes I leave out the oil – seems to
(I toast (dry-fry) them first to give a nuttier make no difference
flavour)
1 brown linseeds (cheaper than golden) or  Add seeds and other ingredients to add texture and flavour
millet I usually add 2-3 handfuls of toasted sunflower seeds,
1 buckwheat flakes or millet flakes buckwheat seeds or linseeds when I make up a mix. For
 1 tbs Worcestershire sauce, Tamari soy sauce, flavour I often add a teaspoonful of cumin, caraway or
Tarragon, or 1 Tsp 5-spice powder or (optional) coriander seeds, or 2 tabs of tarragon for flavour. I also add
 NO OIL (I never use oil now) a tablespoonful of soy sauce (tamari) or Worcestershire
 15 floz warm water sauce occasionally

 For a wild loaf add ½ teaspoonful of turmeric – bright

1. Place flour, yeast then all other ingredients in a bowl and yellow!
whisk for about 4-5 minutes
2. Divide into 2 greased 2lb loaf tins  To warm the water from cold takes 60 secs at 650w in a
(Mine are non-stick and I use 1cal spray, not butter/oil/etc) microwave
3. Put in a warm place to prove, until the mix is level with the
top of the tin  Slice and freeze the bread, thawing as required. I make my
(I light the bottom oven and prove in the top – c40 mins) sandwiches at 8am and they’re ready to eat by about 10am
4. Bake for 25-30 mins
5. When cold, slice each loaf into 12 and freeze or scoff
Donated by: Martin Cooper 01462 436655

Donated by: Martin Cooper 01462 436655

Croissants Muesli
Not quite the real, flaky thing, but they’re about the right shape and taste about Ingredients
right – similar to some of the supermarket ones. They hold butter,  2 Buckwheat seeds
jam or honey OK, too! Warning - can be messy to make!  3 Sunflower seeds
 3-4 Buckwheat Flakes
Ingredients  3-4 Millet Flakes
 1 box Juvela mix & yeast  2 Raisins or Sultanas
 2oz/50g Melted butter (I use microwave)  3 Rice Bran
 1 Beaten Egg + 2nd egg for glazing  ½ Sugar
 1 tsp Sesame oil
 1 tbs Sugar Optional:
 13 fl oz warm water  1 Flaked almonds
 1 Pumpkin seeds
 ¼ Caraway Seeds
1. Add all ingredients to bowl and mix until smooth
2. Place a plastic bag in a jug, pour mix into bag & tie it, snip ½
inch hole in corner All ingredients are proportions – handfuls, tablespoons, cups etc.
2. Pipe mix into 8-10 croissant shapes (overlaying as required)
on greased & floured baking sheets. Ensure the thin parts are Place all ingredients in a bowl and blend gently by hand as the
thin, as it will expand on proving flakes are fragile and may turn to flour
3. Put in warm place to prove for 15 mins
4. Paint with beaten egg and bake for 15 mins on GAS 7 I use a mix of raw & pan-toasted seeds to add a nutty flavour.
These are also nice to add to bread mixes

Donated by: Martin Cooper 01462 436655

Donated by: Martin Cooper 01462 436655
Focaccia Bread Tomato Bread
If you prefer a darker coloured loaf, leave uncovered for longer

Ingredients Ingredients
 1 box Juvela Mix & yeast  1 box Juvela Mix + yeast
 14 fl oz Warm water  3 handfuls of toasted sunflower seeds
 2 tsp Olive oil or oil from tomatoes  2 handfuls of toasted buckwheat seeds
 4 halves sun-dried tomatoes, chopped  1 handfuls linseeds (optional but good for you)
 12 black olives, halved  1 tbs rounded, tomato puree
 1 tbs Soy Sauce (e.g. Tamari) (optional)  1 tbs Worcestershire sauce
 1 tsp dried Oregano (or Tamari soy sauce if vegetarian)
 ½ tsp dried Thyme  NO OIL (I never use oil now)
 2 x ½ tsp dried Rosemary  15 floz warm water
 pinch salt

1. Mix all ingredients (using half of Rosemary) together in bowl 1. Place flour, yeast then all other ingredients in a bowl and
for about 4 mins whisk for about 4-5 minutes
2. Pour into greased round tin with removable sides* and 2. Divide into 2 greased 2lb loaf tins
smooth out; sprinkle remaining Rosemary (Mine are non-stick and I use 1cal spray, not butter/oil/etc)
3. Put in warm place to prove for 30 mins 3. Put in a warm place to prove, until the mix is level with the
4. Cover with foil (not touching) to prevent browning and bake top of the tin
for 25 mins on GAS 7 (I light the bottom oven and prove in the top – c40 mins)
5. Remove foil and bake for further 5 mins 4. Bake for 25-30 mins
6. Serve warm in segments, or allow to cool then slice into 5. When cold, slice each loaf into 12 and freeze or scoff
segments and microwave until warm

* Mine is non-stick, and I use One Cal spray oil, not

margarine/butter, etc. It’s really quick (about 12 squirts does it) Donated by: Martin Cooper 01462 436655

Donated by: Martin Cooper 01462 436655

Ciabatta Bread Cheese & Marmalade Tart

If you make this without covering it the bread will brown quickly Ingredients
but taste just as good  8 oz Juvela Mix
 4 oz Butter
Ingredients  1 oz Sugar
 1 box Juvela mix & yeast  1 Egg yolk
 11 floz Warm water (not 14 floz as on the box)
 3 tsp Olive oil  5-6oz Strong Cheddar
 1 tbs Soy Sauce (e.g. Timari)  4 Eggs + 1egg white from above
 1 tsp Oregano  ¾ ptMilk or 50/50 with cream
 1 tsp Basil  3 heaped tbs good quality/flavour marmalade
 12-15 Olives (black or green, sliced into 3 across)
 pinch salt  7-8 Thin slices of orange
 Sugar
1. Mix all ingredients together in bowl for about 4 mins
2. Place in a plastic bag then pipe onto greased & floured baking 1. Mix flour, butter & sugar to breadcrumb consistency
sheet, to form a sausage about 10” long and 3” wide (it 2. Add egg + enough water to form a soft not sticky dough
spreads out during proving), or just put the lot on in one go 3. Line a 10” tin with removable sides with pastry, forming
then shape it well into corners, chill. (I don’t roll out first)
3. Put in warm place to prove for 40-45 mins 4. Mix filling ingredients in bowl and pour into pastry case
4. Cover with foil (not touching) to prevent browning and bake 5. Carefully float orange slices on top, then sprinkle sugar on
for 15 mins on GAS 7 them
5. Remove foil and bake for further 5 mins 6. Bake at Gas 5 for about an hour until top is golden and
6. While still warm, tear chunks off or cut 1” slices. filling is set but mobile when tart moved
7. Serve warm

Donated by: Martin Cooper 01462 436655 Donated by: Martin Cooper 01462 436655
Porridge without Oats Pizza
Most of these ingredients can be found in your local Healthfood For 2 x 15inch pizzas:
shop. Measures are for one generous bowlful!
1. Make a dough (e.g. using the Glutafin recipe) and lay it out on
Ingredients floured baking trays or make a batch of (e.g. Juvela) batter
 1 tbs Millet flakes and spread that into shallow tins or trays. Any surplus can be
 1 tbs Rice Bran used to make a small loaf or rolls.
 1 tbs Buckwheat flakes 2. Prove the bases for ½hr or so, then spread with one of the
 ½ tsp sesame seeds crushed following, gently. The surface of the batter bases will be like
 2 tsp Sugar camembert rind – soft but firm unless you are too rough when
 ½ pint Milk (add more according to taste) spreading:
- 1 jar ready-made pesto sauce
- 1 tin sweet corn whizzed in a food processor, or
1. Put all ingredients in a saucepan and simmer, stirring all the - About 150g of tomato puree, mixed with a little water and 1
time until it thickens and the grains soften. Hey, just like oats tsp basil, 1 tsp oregano, ½tsp thyme, ½ tsp rosemary, ½tsp
really, only some of the grains may take longer! marjoram, or mix & match to taste.
2. Add more milk as required to achieve desired consistency 3. Add e.g. sliced pepperoni, flaked tuna, smoked mussels,
olives, onions, mushrooms, sliced tomatoes or anything you
like really, then sprinkle grated mozzarella cheese (mixed
Donated by: Martin Cooper 01462 436655 with some cheddar for flavour if you like) on top, and bake
for ½hr. on Gas 7

Donated by: Martin Cooper 01462 436655

Mulled Wine Custard Tarts

This is the recipe used for the mulled wine served at the Beds & These should come out just like the ones from the baker
Mid Herts Group Christmas meal. Scale down the ingredients as
required. Ingredients
 8oz Pastry made using Juvela GF Mix with
Ingredients rounded tsp of Xanthan gum added
 4 Bottles reasonable quality wine (red or white)  3 Eggs
 1 Bottle water  15floz Milk
 1 tsp Cinnamon powder  1½oz Caster Sugar
 1 tsp Ground cloves  ½ Whole Nutmeg, grated
 1 Orange, sliced
 1 Lemon, sliced 1. Make pastry as described on Juvela Mix box
 1 lb Sugar 2. Roll out pastry and line metal foil pie tins (makes about 6
meat pie size or 12 bun size)
3. Whisk the eggs lightly
1. Put all ingredients in a large pan and simmer for ½ hr 4. Warm the milk with the sugar then pour it onto the eggs,
2. Strain and store in bottles whisking lightly
5. Pour into pastry cases (I used a ladle) then sprinkle nutmeg on
Notes: top to taste
Select screw-top wine bottles as this makes it easier to reseal and 6. Bake in a preheated over at Mk 7 / 425˚C for 10mins then a
store the mulled wine further 20mins on Mk 4 / 350˚C until set.
Makes about 4½ bottles, so you will need a 5th bottle
Donated by: Martin Cooper 01462 436655

Donated by: Martin Cooper 01462 436655

Coconut Rice Pudding
Ingredients

 5oz Pudding rice

 1 tin Reduced fat coconut milk (400ml)
 1 pint Milk
 2oz Butter
 3½oz Caster sugar
 1oz Desiccated coconut (optional)

1. Cook rice and milks in a saucepan for 10 minutes

2. Add butter and sugar and stir until dissolved
3. Place in a dish and cook in the oven for ¾hr at Mk
2/150°C/300°F
4. Toast (dry fry) the desiccated coconut then stir in or sprinkle
on top

Add extra milk to obtain preferred consistency

Serves 6

Donated by: Martin Cooper 01462 436655