Baking Course Session 5

Welcome to session 5 of the on-line baking course. In this session I will be making yeast breads with you. The most important thing in making yeast breads is the temperature of the liquid that is mixed with the yeast to activate it. The water must be hand warm. If it is to hot the water will kill the yeast and the dough won’t rise. You also need a warm place (no warmer than 30 degrees Celsius) for the dough to prove.

In this session I do recommend using an electric mixer with dough hooks to knead the dough as it makes life a lot easier. A hand held one is just fine! All the bread recipes will be baked in a 1lb. loaf tin.

Yeast breads

This is a basic recipe for yeast breads which you can add to which ever way you like.

Preparation time: 10 minutes, Prooving Time: 1hr -2hr, baking time 55 minutes.


500g Ballybrado Whole Grade Spelt Flour
400ml tepid water (Hand warm)
1 x 7g Yeast Sachet
½ tsp. Ground Fennel
½ tsp. Ground Coriander
7g Sea Salt



  1. In a large bowl mix all the dry ingredients together including the yeast.
  2. Add the 400ml of tepid water and use the dough hooks with your hand mixer to combine the ingredients for about 1 minute until it forms a smooth soft dough.
  3. Place cling film on the dough to stop it from drying out while it’s proving, and cover the bowl with a tea towel.
  4. Leave the dough to prove in a warm place for about an hour and a half, or until the dough is double its size. Preheat oven to 200º Celsius fan oven.
  5. Mix the dough again with the hand mixer for a few seconds and fill the dough into a well greased 1lb loaf tin.
  6. Leave to rise for another 20 minutes and dab with a little water.
  7. Choose any topping you like such as sunflower seeds or oat flakes and scatter them on top pressing them lightly into the dough with your hands.
  8. Place on the middle shelf in the oven with a cup of hot water beside it for 10 minutes.
  9. Turn the oven down to 180º Celsius and bake for another 45 minutes or until the bread sound hollow when you knock on the bottom of it when turned out of the tin.
  10. Take bread out of the tin and leave to cool on a wire rack.


Multi Seed Yeast Bread
Multi Seed Yeast Bread


Multi Seed Yeast Bread with Rye and Oats
350g Ballybrado Whole Grade Spelt Flour
100g Ballybrado Rye flour
400 ml tepid water
50g Ballybrado Standard Oat Flakes
15g Chia seeds
15g Sunflower seeds
15g Pumpkin seeds
15g Sesame seeds
1 x 7g Yeast sachet
7g Sea salt

Follow the instructions as above.



Butternut Squash Bread
100g Shredded Butternut squash
300g Ballybrado Whole Grade Spelt Flour
1tsp. Baking Powder
1x 7g Sachet Yeast
7g Sea Salt
½ tsp Sugar
Lemon Zest from 1 organic Lemon
35g Melted Butter
100g Pumpkin Seeds
300ml tepid Water

Follow instructions as above.

Spelt Twists for Sunday Mornings or Afternoon Tea
6 Tbsp. Milk
1 Tbsp. Sugar
1x7g Sachet Yeast
500g Ballybrado White Spelt Flour
250g Softened Butter
2 Organic Eggs
100g chopped nuts
Pinch of Salt

1.    Warm milk until tepid.
2.    Add to all the other ingredients in a large bowl.
3.    Use the dough hook to create a smooth yeast dough.
4.    Line 2 baking trays with parchment paper.
5.    Divide the dough into 2 pieces and make 2 long rolls dusting with a little flour to prevent     sticking. Cut the rolls into 20cm long pieces and twist.
6.    Place on the parchment and repeat until the dough is used up.
7.    Pour a little sugar and chopped nuts on a plate and press each twist into it to give the twist a light sugar coating.
8.    Cover the trays with tea towels and leave to prove for about 20 minutes.
9.    Preheat the fan oven to 160º Celsius.
10.    Bake the twist in the oven in the middle shelf for 15-20 minutes until golden         brown.
11.    Leave to cool on a cooling rack.


So now I’d be delighted if you sent me a picture of you and your baking results which I can put on our website. Then after each baking session we will select a winner who will receive a large Ballybrado goodie box. Hope you have fun baking with us this week. Hope you join us again in two weeks time. Deadline for entries for session 5. is the 26th July 2013.