As Real Bread Week has come around again, we couldn’t help but think of all the traditional bakers we serve every day. The kind of baker that gets up in the early hours, comes home covered in flour, and thinks there’s nothing better than the smell of warm bread.
If that rings any bells, then you’re in for a treat. Because this week, we’re harking back to the golden days of baking with a brand new baker challenge. And it involves bringing back some old favourites for you and your customers to enjoy.
Not all of these recipes are easy, so it’s a great chance to get inspired, test your skills, and produce something that really wows.
The question is: can you bake all five before the week is up?
Day 1: Dorset Wiggs
For Day 1, we’ve chosen Dorset Wiggs. Tiny little buns, flavoured with spices that could be found in England from about 1500, such as nutmeg, cloves, caraway seeds and mace. Apparently they were traditionally eaten for breakfast, spread with butter, although the famous diarist Samuel Pepys had them for supper with a nightcap. Either way, they sound delicious.
Day 2: Huffkins
— TasteWant (@tastewant) April 30, 2016
These adorably-named rolls are native to Kent. Wonderfully soft, oval-shaped, and originally eaten with cherries, they make a charming teatime sandwich too. Just don’t forget to add a thumb-shaped indentation to your dough – it’s the defining mark of a good Huffkin.
Day 3: Clapbread
Also known as clapcake, havercake and havver bread, these oaty Cumbrian specialities once nabbed a mention in an Elizabeth Gaskell novel, and were eaten all over the North of England. They got their name from a key part of the recipe: where they’re beaten or “clapped” until flat, then baked on a griddle.
They’re rarely made today, but thanks to their size (up to a foot in diameter) and flat shape, they make an interesting challenge for the modern baker.
Day 4: Cottage loaf
— Red Star Yeast (@RedStarYeast) May 9, 2016
Word has it that this was the most common way to make bread before the Second World War, but today you’d be lucky to find this shape in a bakery. Formed with two separate doughy spheres placed on top of each other, it’s deliciously crusty – and perfect for dipping in soup. Perhaps less so for a sandwich or toast.
You can find the tricky cottage loaf recipe here.
Want to ensure your cottage loaf is perfect every time? Take a look at our specialist range of flours to guarantee professional results.
Day 5: Wood Street Cakes
Back in the day, London’s Wood Street was famous for its bakers. But it was one particular bake that really put it on the map, called the Wood Street Cake. The stories say that one was given to soon-to-be King James II by Lady Anne Murray, when she smuggled him into Europe in disguise.
Whether those stories are true or not, we don’t know, but we can see why Lady Anne would have chosen these as a snack. Lightly yeasted fruitcakes with rose water icing? Yes please.
So why is this our final challenge of Real Bread Week? Well, it’s extra difficult, because it’s tricky to find the recipe online. So you can either borrow a copy of this book, or experiment with your own version.
We think the latter option sounds more fun. So why not share your creations with us on Twitter?
We’d love to see how you take to the 5-day challenge, and how much your customers enjoy the results!
Looking for more information on our diverse range of BAKO Select flours? Take a look at our guide to five of our essential flours and find out how to achieve best results.