A Danish Loaf & Breadmaking at Jo Jo's Danish Bakery

Name: A Danish Loaf & Breadmaking at Jo Jo's Danish Bakery
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 500 grams strong white (bread) flour; 50 grams Capricorn Goats Cheese; 1 Tbsp sunflower, rape or olive oil, plus more for oiling the dough; 60 grams pesto; 16 servings a shake of salt; 250 grams wholegrain spelt flour; 800 milliliters warm water, you may need more; 250 grams strong stoneground wholemeal flour; 1 sachet fast acting yeast

You can never have too many hor d'oeuvre recipes, so give A Danish Loaf & Breadmaking at Jo Jo's Danish Bakery a try. This recipe serves 16. One serving contains 261 calories, 8g of protein, and 4g of fat. From preparation to the plate, this recipe takes about 2 hours and 45 minutes. A mixture of strong stoneground wholemeal flour, a shake of salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.

Instructions

Mix the flour, yeast and salt in a large bowl, then add the water. Stir to create a rough, sticky dough, then to a porridge consistency. The dough should be sticky and wet at this stage, if it isn't add a splash of water.

Ingredients you will need

Hot Cereal

Dough

All Purpose Flour

Water

Yeast

Salt

Equipment you will use

Bowl

Mix with your hand for 10 minutes.

Pop the contents of the bowl onto a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. The dough will become less sticky and easier to handle as you knead. The wetter the dough, the sexier the bread.

Ingredients you will need

Bread

Dough

Pop

Equipment you will use

Bowl

When the dough is smooth and elastic, either stretch it out to pop your ingredients in if you are making my loaves with the pesto and goats cheese and form into a ball, or if you are making plain bread, just form it straight into a ball. Coat in oil and pop into a clean bowl. Cover with clingfilm and leave in a warm place until it has doubled in size, it should take about 1½ hours.

Ingredients you will need

Goat Cheese

Bread

Dough

Pesto

Cooking Oil

Pop

Equipment you will use

Bowl

Shape the dough into loaves and leave to prove for another 45 minutes.

Ingredients you will need

Dough

Carefully transfer the risen loaves to a tray, slash the tops with a sharp serrated knife and put in the oven.

Equipment you will use

Serrated Knife

Oven

Bake for 45 minutes at 220c/200c fan/425f/ gas 7, until the crust is well coloured and the loaf sounds hollow when you tap the bottom sharply with your fingers.

Ingredients you will need

Crust

Equipment you will use

Oven

Do not eat warm, the bread is still cooking, wait until it has cooled and then eat. If it isn't quite cooked through, pop it back in the oven for 20 minutes at 175c.

Ingredients you will need

Bread

Pop

Equipment you will use

Oven