Support Barnet’s looked after young people to thrive in your community by rising to the challenge of the Great Barnet Dough Throwdown!
A bread-baking competition! The winner of each of the four challenges will win a bundle of Gail’s goodies, consisting of two bags of their gorgeous granola, a box of tasty flatbreads and a copy of Gail’s recipe book, worth a total of nearly £40. All prizes kindly donated by The Bread Factory
Each Monday we will release a new bread making challenge. The weeks will run as follows:
Week 1- Decorated breakfast baps
Week 2- Soda Bread
Week 3- Sour Dough
Week 4- A Bread Factory bestseller!
** Have a look at our suggested recipe list below- this includes a Sour Dough starter recipe that you will need to get going at least 8 days before the sour dough challenge! **
The competition will run from Monday 6th July – Sunday 2nd August 2020.
All winners will be selected at the end on the four weeks so you have plenty of time to enter your best bakes and really prove your talent.
Please include the following in your email:
Judging will focus on the consistency of the bake and well as the overall aesthetics.
Happy Baking- we can’t wait to see your creations!
Your support will help us give looked after children and young care leavers the equipment and materials they need to pursue personal hobbies and interests.
| For the bread: | |
| 55g | strong white flour |
| 55g | strong wholemeal flour |
| 1 tsp | baking powder |
| 1 tsp | fine sea salt |
| 40g | rolled oats |
| 1 heaped tbsp | sesame seeds |
| 1 heaped tbsp | pumpkin seeds |
| 1 heaped tbsp | linseeds |
| 1 heaped tbsp | poppy seeds |
| 1 heaped tsp | nigella seeds |
| 175ml | buttermilk |
| 50g | treacle or golden syrup |
| 4 tsp | rapeseed oil |
| For the topping: | |
| 1 tsp | rolled oats |
| 1 tsp | sesame seeds |
| 1 tsp | nigella seeds |
| 1 tsp | sunflower seeds |
| 1 tsp | pumpkin seeds |
| 1 tsp | linseeds |
| 1 tsp | poppy seeds |
| ½ tsp | flaked sea salt |
You will need: a 19cm x 8cm loaf tin.
Preheat the oven to 170°C/gas mark 3 and grease and line a 19cm x 8cm loaf tin with baking paper.
To make the bread, mix together the flours, baking powder, salt, oats and mixed seeds in a large bowl. In a separate bowl, stir together the buttermilk, treacle and rapeseed oil until combined. Add the wet mixture to the dry and stir with a wooden spoon until evenly combined. The result should be more of a batter than a dough.
In a separate bowl, mix together the topping ingredients.
Pour the dough into the greased loaf tin and tap the tin lightly on the worktop to level the batter. Sprinkle the salt and seed mix over, and bake for 1 hour or until the centre springs back when lightly pressed.
Cool in the tin for about 15 minutes, then turn out onto a wire rack. This bread must be completely cold before slicing. It keeps brilliantly, and can be stored in an airtight box for a few days.
Live Unlimited present: The Great Barnet Dough ThrowdownLive Unlimited are running a weekly bread baking competition this month so that we can support more looked after young people to thrive in the Barnet community. Here’s what is happening and how to you can get involved: |
Breakfast Baps:
Suzy’s (Live Unlimited Project Officer) Recipe
(Makes 12)
1lb/ 450g strong white flour
1 ½ teaspoon of salt
2 oz / 50g butter
5floz / 150ml hand-hot water
5floz / 150ml hand-hot milk
1 teaspoon sugar
2 teaspoons dried yeast
A little extra milk and flour
Lightly grease two baking sheets
Sift the flour and salt into a bowl and rub in the butter until thoroughly blended. In another bowl, whisk together water, milk, sugar and yeast and leave for 10 mins to froth.
Make a well in the centre, stir in the liquid until it comes together and then knead on a lightly floured surface for 10 minutes until silky smooth and springy.
Return it to the bowl, cover with a damp cloth and leave until doubled in size, about 1 ½ hours at room temperature.
Knead the dough lightly, divide into 12 equal balls and place on two baking sheets. Flatten slightly into disc shapes.
To decorate the baps, in another bowl mix together 4oz / 110g plain flour and approx. three tablespoons of water to form a paste. Thinly roll out that pastry and cut into shapes to use to decorate the baps, dampening with water to stick and seal. Or use seeds and nuts to decorate. Let your imaginations fly!
Brush your decorated baps with milk and put the baking sheets in large oiled plastic bags for 25 mins to prove. Heat the oven to gas mark 9 / 475F / 240C.
Bake for 10 mins until golden brown.
To inspire you (!) here are some baps made by Live Unlimited’s Project Support Officer, Suzy, decorated with the charity’s logo, a smiley face made with sunflower seeds and, we’re told, a heart shape made from sesame seeds!
Soda Bread:
https://www.bbcgoodfood.com/recipes/simple-soda-bread
Sour Dough
https://www.bbcgoodfood.com/recipes/sourdough-starter
https://www.bbcgoodfood.com/recipes/sourdough
The Bread Factory’s Best Seller- COMING SOON