I came across this recipe whilst watching the Great Irish Bake Off. It looked stunning, so it was something I just had to have a go at. I’ve made it several times and it isn’t as daunting as you think.
- 500g strong flour
- 20g fresh yeast (or approx 9-10g dried yeast)
- 60g eggs
- 10g milk powder (optional)
- 15g sugar
- 10g salt
- 210ml warm water
- 60g butter
Sunflower seeds, poppy seeds, linseed, sesame seeds, polenta, strong white flour, caraway seeds (as many or as few as you wish)
- Sieve the flour into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the salt, sugar and milk powder and mix it through.
- In a separate bowl measure out the eggs and add them to the yeast and warm water. Mix until the yeast has dissolved.
- Make a well in the flour and pour the mixture in. Using your fingers draw the flour into the centre of the well until the dough is formed.
- Turn the dough out onto a board and knead for around 10 minutes until the dough is smooth. Put into a bowl and cover with clingfilm and leave until doubled in size. This may take 20 minutes or could take over an hour. I normally leave mine for approximately an hour.
- Turn the dough out onto a floured work top and knock it back. Weigh the dough and divide it equally into 19 portions. It is important that each piece is the same size!
- Roll each doughball until it forms an even ball. I find the best way to do this is making a cup with the palm of your hand placed over the dough and roll it in a circle on the board. You do have to be quite firm!
- Moisten the top of each of the balls of dough with a little milk. Put your toppings on the board and dip each doughball in a topping of your choice.
- Place the doughballs into a 25cm cake tin.
- Once all the doughballs are in, cover loosely with a clean tea-towel and leave to prove for approx 20 minutes.
- Preheat the oven to 180°C. Put the bread into the oven for approximately 25 minutes.
- Enjoy, these are really good with a bowl of soup or cheese!