0:00:01 > 0:00:04'I'm Paul Hollywood and baking is in my blood.
0:00:04 > 0:00:08'I was taught how to bake bread by my dad.'
0:00:08 > 0:00:10One of the things I remember was giving him
0:00:10 > 0:00:13a hug before I went to school, and pulling back
0:00:13 > 0:00:16and looking at my jumper and I was coated in flour.
0:00:16 > 0:00:19And funny enough, my son does it today.
0:00:22 > 0:00:25'I've been around the smell of freshly baked bread all my life
0:00:25 > 0:00:28'and it's guaranteed to get my mouth watering.
0:00:29 > 0:00:32'I think every home is improved by it so I want to show you that
0:00:32 > 0:00:36'making bread in your own kitchen is much more satisfying than
0:00:36 > 0:00:41'buying a loaf, because it's a feast for your family and for your senses.
0:00:42 > 0:00:45'The smell of it, the feel of it...'
0:00:45 > 0:00:47It's beautiful stuff.
0:00:47 > 0:00:49'..the look of it...'
0:00:49 > 0:00:52It's one of my best loaves I've ever made.
0:00:52 > 0:00:53'..the sound of it....'
0:00:53 > 0:00:56This is a beautiful loaf.
0:00:56 > 0:00:58'..and the taste of it.'
0:00:58 > 0:01:02I'd have that any time of the day. It's delicious.
0:01:03 > 0:01:06'I want to show you that making bread is simple, really.
0:01:07 > 0:01:11'You mix, knead, prove,
0:01:11 > 0:01:16'shape, prove again, and finally bake.
0:01:21 > 0:01:23'Once you've mastered that,
0:01:23 > 0:01:27'I'm going to reveal how bread can be much more than just a loaf.
0:01:27 > 0:01:29'It can be a meal in itself.'
0:01:29 > 0:01:31It's gorgeous.
0:01:31 > 0:01:35'So there's no excuses. Get baking.'
0:01:42 > 0:01:47In this country we eat three and a quarter billion loaves a year.
0:01:47 > 0:01:49It's safe to say we like bread.
0:01:51 > 0:01:55So over the next six weeks, I'm going to show you how to make more
0:01:55 > 0:01:58than 30 different sorts from around the world.
0:02:00 > 0:02:03As we have a rich history of baking in this country,
0:02:03 > 0:02:05I want to begin this series by showing you
0:02:05 > 0:02:08my versions of some classic British breads.
0:02:11 > 0:02:14Something deliciously crusty for lunch.
0:02:14 > 0:02:17A tea-time treat that can become a pudding.
0:02:17 > 0:02:19A robust and hearty dinner.
0:02:20 > 0:02:23And first of all, a perfect learner loaf.
0:02:23 > 0:02:25A bloomer is one of those original breads that
0:02:25 > 0:02:30I first learnt how to make when I was about 13 years old.
0:02:30 > 0:02:33Master the bloomer, and everything else will fall into place.
0:02:37 > 0:02:39I'm going to show you how to use flour, yeast, salt,
0:02:39 > 0:02:43olive oil and water and turn it into something truly magical.
0:02:43 > 0:02:48To start with, 500 grams of strong white flour.
0:02:49 > 0:02:54So the next building block, 7 grams yeast.
0:02:54 > 0:02:57That goes to one side of the bowl.
0:02:57 > 0:03:01Your salt is 10 grams and goes to the other side of the bowl.
0:03:01 > 0:03:03You don't want to put it into contact with the yeast
0:03:03 > 0:03:06because it begins to kill it. That's a living animal. Although it is
0:03:06 > 0:03:09dehydrated, once liquid hits it, it becomes alive
0:03:09 > 0:03:12and you don't want to restrict its movements by adding salt to it.
0:03:12 > 0:03:14Keep the salt away at this stage.
0:03:14 > 0:03:18And there is one other perhaps unexpected
0:03:18 > 0:03:20ingredient for my version of this classic British loaf.
0:03:20 > 0:03:22Olive oil.
0:03:22 > 0:03:26It gives a bit of longevity to the loaf, keeps it nice and soft.
0:03:26 > 0:03:30And finally, 320 ml of water.
0:03:31 > 0:03:33Now, this is a big thing.
0:03:33 > 0:03:37Most people, when they make bread, actually use warm water.
0:03:37 > 0:03:41It's a myth, a legend, and it's rubbish.
0:03:43 > 0:03:48Yeast is a micro-organism, which grows when you add water.
0:03:48 > 0:03:51Using cold water means that the yeast grows slowly
0:03:51 > 0:03:53and your bread will taste so much better.
0:03:58 > 0:04:01Begin to mix. Fingers in like a mixer.
0:04:01 > 0:04:05Like a claw, in there and begin to turn.
0:04:05 > 0:04:08Add enough water until all the dry ingredients are taken up
0:04:08 > 0:04:13and you have a moist, messy dough, just about hanging together.
0:04:14 > 0:04:16At this stage, I need to start kneading.
0:04:16 > 0:04:20Now, rather than put my dough into flour, which would just absorb
0:04:20 > 0:04:22straight into the dough and make it too tight,
0:04:22 > 0:04:24I'm going to use olive oil again.
0:04:24 > 0:04:29A good lump of it, and it just helps it, stops it sticking to the table
0:04:29 > 0:04:32and it actually stops it sticking to your hands as well.
0:04:36 > 0:04:38The reason you knead bread is to build the gluten up
0:04:38 > 0:04:41in the dough to make it elastic and strong.
0:04:41 > 0:04:44Therefore, builds up the air bubbles in the bread.
0:04:44 > 0:04:49At the moment it's quite rough, but that will get soft
0:04:49 > 0:04:51and smoother, the longer that you work it.
0:04:52 > 0:04:54Do this for around 10 minutes.
0:04:54 > 0:04:58The more you play with it, work it, stretch it,
0:04:58 > 0:05:00the better your dough will be.
0:05:00 > 0:05:05So just stretch, tuck it over, stretch, fold it over,
0:05:05 > 0:05:08and that is the very, very basics of kneading.
0:05:08 > 0:05:11I use quite a bit of my body weight down through my hands.
0:05:13 > 0:05:14It's a great little workout.
0:05:14 > 0:05:17It gets rid of, gets rid of the bingo wings on the side.
0:05:21 > 0:05:24And all you're doing is playing with it until you get to the point
0:05:24 > 0:05:29where your dough is nice and soft...and smooth.
0:05:31 > 0:05:34You know you're doing well when it holds together in a ball
0:05:34 > 0:05:37rather than sticking to you or the work surface.
0:05:37 > 0:05:42But I'm there now, actually. It's getting smoother and smoother.
0:05:42 > 0:05:46Look at that. This is beautiful, soft, glossy dough.
0:05:46 > 0:05:48Pop it in the bowl.
0:05:49 > 0:05:53Cover up your bowl and what that will do is prevent the air from
0:05:53 > 0:05:56drying out the crust on that and actually prevents it from growing.
0:05:58 > 0:06:00This dough will need to prove twice.
0:06:00 > 0:06:02The first time, you leave it at room temperature
0:06:02 > 0:06:05until it has at least doubled in size.
0:06:05 > 0:06:07Which will take about two hours.
0:06:09 > 0:06:10There we have it.
0:06:10 > 0:06:14The yeast has begun to grow and created little sacs full of air and
0:06:14 > 0:06:20if I open up the structure a little bit, look how far I can stretch that.
0:06:20 > 0:06:22That's the gluten that's been built up.
0:06:27 > 0:06:30It's got a bit of air in it, which I'm going to smash out now.
0:06:32 > 0:06:35Knocking back the bread forces the air out of it
0:06:35 > 0:06:36and deflates the balloon.
0:06:36 > 0:06:41Then when you come to shape it, you have a more regular structure inside your loaf.
0:06:41 > 0:06:46You flatten out your loaf to a rough rectangle, fold over the top,
0:06:46 > 0:06:50and fold it up, all the way and flatten that down again.
0:06:51 > 0:06:56Bit of stretch, fold it over and over again.
0:06:56 > 0:07:00Knuckles in, fold over the top
0:07:00 > 0:07:03and then in, in, in.
0:07:03 > 0:07:07There's a bloomer. That needs to be proved up now.
0:07:09 > 0:07:12This second prove is for about 2 hours at room temperature.
0:07:12 > 0:07:17Air bubbles again expand and the loaf doubles in size.
0:07:19 > 0:07:23OK, we've got dough ready. Just take off this wrap.
0:07:25 > 0:07:29My final tip is to finish by spraying the raw loaf with water and dusting with flour.
0:07:29 > 0:07:33Then score the loaf, which allows you to control
0:07:33 > 0:07:37the direction in which the loaf expands, or blooms, in the oven.
0:07:37 > 0:07:40Thus the name "bloomer".
0:07:43 > 0:07:47Now ,that will go into an oven at 220 for about 25 minutes.
0:07:47 > 0:07:52To get a great crust on this loaf, a professional baking secret is
0:07:52 > 0:07:56to fill a trough in the bottom of the oven with water.
0:07:56 > 0:08:00It creates a beautiful steam bath inside that then allows it to
0:08:00 > 0:08:02grow and expand that little bit more.
0:08:02 > 0:08:06And it gives you a slight shine on the top of the loaf.
0:08:09 > 0:08:11Look at that.
0:08:11 > 0:08:14It's got a gorgeous golden brown on the top,
0:08:14 > 0:08:16beautiful light brown on the side.
0:08:16 > 0:08:20A good way to check it's ready - give it a little tap
0:08:20 > 0:08:21and listen out for a hollow sound.
0:08:21 > 0:08:23Now, that needs to go onto a cooling wire.
0:08:23 > 0:08:26You can't eat it when its hot.
0:08:26 > 0:08:29Leave it for a couple of hours that will be absolutely delicious,
0:08:29 > 0:08:30I promise.
0:08:35 > 0:08:38You should now have one crusty loaf with a soft interior or crumb,
0:08:38 > 0:08:43airy and light but satisfyingly chewy.
0:08:43 > 0:08:47It smells fantastic. Takes me back.
0:08:49 > 0:08:51It's gorgeous. Absolutely gorgeous.
0:08:53 > 0:08:57If you don't scoff it at breakfast, this delicious bloomer can be
0:08:57 > 0:09:00transformed into a filling lunch.
0:09:00 > 0:09:02A roasted vegetable picnic loaf.
0:09:05 > 0:09:07You've got to take off the lid
0:09:07 > 0:09:09because you need to cut a fair way down.
0:09:12 > 0:09:17Turn half of the scooped-out bread into crumbs and combine
0:09:17 > 0:09:21in a simple dressing with olive oil, garlic and sherry vinegar.
0:09:21 > 0:09:25Then add roasted aubergines, peppers and courgettes.
0:09:25 > 0:09:27Give it a bit of a mix together.
0:09:27 > 0:09:28Now to fill the loaf.
0:09:30 > 0:09:34First some basil pesto, then alternate layers
0:09:34 > 0:09:39of the different vegetables, freshly torn basil and buffalo mozzarella.
0:09:41 > 0:09:46The last of the mozzarella on top like so,
0:09:46 > 0:09:48pop that back onto the top.
0:09:48 > 0:09:51Really get a bit of tension in there
0:09:51 > 0:09:55and that whole thing goes in the fridge overnight.
0:10:01 > 0:10:06If I take this away, you'll see the inside.
0:10:06 > 0:10:10And that, as a little sandwich loaf,
0:10:10 > 0:10:14using your bloomer, is a bit special.
0:10:16 > 0:10:18Summer. In a loaf.
0:10:24 > 0:10:27Classic British breads like the bloomer evolved out of a close
0:10:27 > 0:10:30cooperation between farmers, millers and bakers.
0:10:31 > 0:10:35With a little bit of help from the brewers of beer.
0:10:35 > 0:10:37In the mid-nineteenth century,
0:10:37 > 0:10:41the Swiss invention of milling with steam-driven steel rollers
0:10:41 > 0:10:45put paid to most of those community relationships.
0:10:45 > 0:10:47Hello. You must be Howard.
0:10:47 > 0:10:50But just outside St Albans, farmer Howard Roberts is
0:10:50 > 0:10:54a part of one such rare partnership that survives to this day.
0:10:56 > 0:11:00Perhaps this puts things into context a little bit, Paul,
0:11:00 > 0:11:03because in the bottom of the valley,
0:11:03 > 0:11:07down in the trees there, that is Redbournberry Mill.
0:11:07 > 0:11:10We're farming the land here and the mill is that close.
0:11:10 > 0:11:15We're producing the wheat and the oats and everything else here
0:11:15 > 0:11:19and it's only literally a few yards as the crow flies to the mill there.
0:11:19 > 0:11:24- When you look at food miles...- It's metres!- You're not even looking at that, really, are you?
0:11:24 > 0:11:26That's great, that's fantastic.
0:11:29 > 0:11:32This wheat was harvested recently and it has to be
0:11:32 > 0:11:35dried before it can be bagged up ready for the short journey.
0:11:42 > 0:11:43Hi, Justin.
0:11:43 > 0:11:44Morning, Howard. Very well.
0:11:44 > 0:11:49Justin James has been the miller at Redbournberry for 15 years.
0:11:49 > 0:11:52So the first job is to get the wheat up to the top floor,
0:11:52 > 0:11:54three floors above here.
0:11:54 > 0:11:58- I don't fancy doing that but I take it this has something to do with it. - Absolutely.
0:11:58 > 0:12:01I will tie the sack onto the chain here, pull one of the two strings behind you
0:12:01 > 0:12:03and the sack should disappear up to the top floor.
0:12:06 > 0:12:09And all we have to do is listen for the pairs of trap doors banging shut
0:12:09 > 0:12:12and once we have heard three pairs, we know it's at the top.
0:12:12 > 0:12:14- BANGING One.- One.
0:12:15 > 0:12:17- BANGING Two.- Two.
0:12:18 > 0:12:21- That's fantastic. - Now it should be on the top floor.
0:12:24 > 0:12:26We can store about three tonnes of wheat inside this one hopper.
0:12:28 > 0:12:31Ah, temptation just to jump in. That's the kid in me.
0:12:31 > 0:12:34There's no easy way out once you're in there, I'm afraid.
0:12:34 > 0:12:35'From this point in the process,
0:12:35 > 0:12:38'gravity takes the grain through the mill.'
0:12:40 > 0:12:43So we are now below the hoppers, the main grain hoppers.
0:12:43 > 0:12:46Yeah, the wheat is going to flow down this spout here,
0:12:46 > 0:12:49if I just pull this little flap out at the top, the mill stones
0:12:49 > 0:12:54are inside this wooden box and the grain will get crushed in-between the two stones.
0:12:54 > 0:12:56It can't get overloaded at any point?
0:12:56 > 0:12:58No, you can put too much through at one point,
0:12:58 > 0:13:01and that's where the phrase "grinding to a halt" comes from.
0:13:01 > 0:13:02I didn't know that.
0:13:05 > 0:13:10A single grain of wheat will make 20,000 flour particles.
0:13:10 > 0:13:14So there's the first bit of the flour coming down.
0:13:14 > 0:13:15What a lovely colour.
0:13:15 > 0:13:19Unbleached, nothing unnatural in it. Just the pure wholemeal flour.
0:13:19 > 0:13:21A beautiful thing. It's lovely.
0:13:26 > 0:13:28I'm using Justin's freshly ground flour,
0:13:28 > 0:13:32made with Howard's wheat, to bake a loaf in the mill's own bakery.
0:13:33 > 0:13:39In such a traditional setting, I want to make historic British bread to which I've added a modern twist.
0:13:45 > 0:13:47Now this bread's not going to taste like most normal breads.
0:13:47 > 0:13:49It's going to have a lot of flavours going on in there.
0:13:49 > 0:13:55To start with, I have my beautiful warm wheat flour which I've
0:13:55 > 0:13:58never used warm flour before, straight from the mill.
0:13:58 > 0:13:59This is what, only half an hour old?
0:13:59 > 0:14:05I'm combining 150 grams of white flour with 350 grams
0:14:05 > 0:14:10of Justin's rye flour, which will give the loaf a nutty taste.
0:14:10 > 0:14:11So it's going to be quite strong.
0:14:11 > 0:14:13Quite a heavy bread but fantastic to eat.
0:14:15 > 0:14:18Add 10 grams each of salt and yeast to the mix
0:14:18 > 0:14:22and then some treacle, which adds a caramel bitter-sweetness and colour.
0:14:24 > 0:14:26So the next thing I'm going to add is some water.
0:14:26 > 0:14:29This bread dates back to Tudor times,
0:14:29 > 0:14:32when the water wasn't drinkable and so ale was used a lot in bread.
0:14:32 > 0:14:36And often the barm was used off the top to rise the bread
0:14:36 > 0:14:38so that was the yeast board.
0:14:38 > 0:14:43This primitive yeast was unpredictable and gave us the term "barmy".
0:14:44 > 0:14:48And then we begin to stir all the ingredients together.
0:14:48 > 0:14:52For this modern version, I'm only adding some ale for flavour.
0:14:53 > 0:14:56And now I'm going to start using my hands, so at this stage I've
0:14:56 > 0:15:01nearly incorporated all of the flour into one big lump.
0:15:01 > 0:15:06And using a little bit of beautiful white flour, that will be the bonding agent in this.
0:15:06 > 0:15:11And then begin to manipulate the dough. Heel of the palm down, roll it up.
0:15:19 > 0:15:23You need to do this for about five to ten minutes.
0:15:28 > 0:15:32This needs to prove until it has at least doubled in size.
0:15:41 > 0:15:44You can see the top of the dough itself is all split
0:15:44 > 0:15:46and it's because the yeast has exhausted itself
0:15:46 > 0:15:48and forced apart the dough itself.
0:15:48 > 0:15:52Now I'm going to dig this out, put it in a little bit of flour,
0:15:52 > 0:15:55flatten it down with your hand, fold it.
0:15:57 > 0:16:00This is where you start to use your knuckles.
0:16:00 > 0:16:07In, over, over, flatten it down again, and roll it up.
0:16:07 > 0:16:08Shape this into a ball.
0:16:10 > 0:16:14Coat it in a little bit of flour and spin it.
0:16:14 > 0:16:18Pop that on to a tray and it goes right in the middle.
0:16:18 > 0:16:23But what makes this loaf really special is my contemporary twist.
0:16:23 > 0:16:25And ale and rye flour crust.
0:16:25 > 0:16:27Now I'm adding the ale to this.
0:16:27 > 0:16:31Get your spoon in. The spoon you used before is all right.
0:16:31 > 0:16:37Add a little bit of sugar and this helps with the colour of the loaf itself.
0:16:37 > 0:16:39And this is the fun bit.
0:16:39 > 0:16:44Start by rubbing it onto the top and taking it as far down as possible.
0:16:46 > 0:16:52And that has got a beautiful little beer batter all over the top.
0:16:54 > 0:16:56Top it with a handful of oats.
0:16:58 > 0:16:59After a second prove,
0:16:59 > 0:17:04it needs about 30 minutes in an oven at 220 degrees.
0:17:13 > 0:17:15Wow, look at this.
0:17:15 > 0:17:17I hope you like it.
0:17:17 > 0:17:21A great place for this loaf is at the heart of a ploughman's lunch.
0:17:21 > 0:17:25Which is what I've made for Howard the farmer, and Justin the miller.
0:17:25 > 0:17:26Very, very good.
0:17:26 > 0:17:30- That is excellent, Paul.- You like that?- Yeah, very very good.
0:17:30 > 0:17:32You can taste the beer.
0:17:32 > 0:17:33You can.
0:17:33 > 0:17:36You can taste all the flavour of the rye, all the ingredients.
0:17:36 > 0:17:38The beer glaze is fantastic.
0:17:38 > 0:17:39It gives it that extra edge.
0:17:39 > 0:17:41You've done us proud.
0:17:41 > 0:17:45- It's fantastic teamwork. Cheers, guys.- BOTH: Cheers.
0:17:50 > 0:17:52That loaf is ideal for lunch.
0:17:52 > 0:17:56Now I want to show you how to bake a perfect teatime bread.
0:17:56 > 0:17:58One that was first made in the nineteenth century.
0:18:03 > 0:18:05It's also rather versatile
0:18:05 > 0:18:09so I'll turn it into a sumptuous pudding, but first a basic loaf.
0:18:11 > 0:18:15Like the ale I used to flavour the bread I made for Justin and Howard,
0:18:15 > 0:18:18this bread uses another by-product of brewing,
0:18:18 > 0:18:23malt extract, to give it sweetness and depth of flavour.
0:18:23 > 0:18:25I'm going to make a malt loaf,
0:18:25 > 0:18:27which is actually one of my son's favourites.
0:18:27 > 0:18:29Strange, because it's quite an adult taste.
0:18:29 > 0:18:32And we're going to start with malt.
0:18:32 > 0:18:36This is a beautiful flavour - it's very, very strong.
0:18:36 > 0:18:39It's like a cross between caramel and treacle.
0:18:39 > 0:18:41A couple of tablespoons of the malt extract,
0:18:43 > 0:18:47closely followed by two tablespoons of black treacle.
0:18:47 > 0:18:50Using a hot spoon will help.
0:18:52 > 0:18:56And then a tablespoon of brown sugar
0:18:56 > 0:18:59and that will give a beautiful caramel feel to the loaf.
0:18:59 > 0:19:0325 grams of butter - now all of this goes on the heat.
0:19:05 > 0:19:07While the butter mixture melts,
0:19:07 > 0:19:09blend together the other ingredients.
0:19:09 > 0:19:15Strong white and wholemeal flours, plus of course a bit of yeast.
0:19:15 > 0:19:18I can hear my butter, which is all melted together
0:19:18 > 0:19:22but you'll leave that to cool because if you put a hot mixture on this,
0:19:22 > 0:19:24it will kill the yeast instantly.
0:19:24 > 0:19:28Sultanas. That's all my ingredients ready.
0:19:31 > 0:19:35The mixture has cooled for about 20 minutes, and the smell as
0:19:35 > 0:19:41the dark warm liquid hits the bowl is really lovely, malty and rich.
0:19:42 > 0:19:44Now I'm going to add my water.
0:19:46 > 0:19:51And get a bit of a spoon in there to turn this mixture together.
0:19:55 > 0:19:59Now start using your hand in there. Folding it into the middle.
0:19:59 > 0:20:05So you end up with that. It's like magic, innit?
0:20:05 > 0:20:08Does that scare you? Thinking "I'm never going to be able to do that."
0:20:08 > 0:20:10But it's actually quite simple to do.
0:20:10 > 0:20:12This is a slightly different technique.
0:20:12 > 0:20:16If you pat and pour into the middle, what's happening now is
0:20:16 > 0:20:18because you're giving it some aggression,
0:20:18 > 0:20:22the moisture from those sultanas are beginning to release.
0:20:27 > 0:20:31It is therefore a good idea to use a little bit of extra flour
0:20:31 > 0:20:34to stop the dough sticking to the work surface.
0:20:37 > 0:20:39One thing I crave is actually being alone making bread.
0:20:39 > 0:20:44For me, it's a personal thing, making bread.
0:20:44 > 0:20:47You get a huge amount of satisfaction seeing a loaf
0:20:47 > 0:20:49coming out of the oven that you've made.
0:20:52 > 0:20:58I'm happy with that. It's smooth, got a bit of elasticity in it now. Half it.
0:21:00 > 0:21:06Fold over the ends. Into the tin, knuckles in, flatten it down.
0:21:06 > 0:21:09These have yeast and therefore have to grow.
0:21:09 > 0:21:12You need to leave them alone and let nature do its work.
0:21:14 > 0:21:18After about 90 minutes of proving, it's set for the oven.
0:21:20 > 0:21:25190 degrees for 40 minutes and it will be lovely
0:21:25 > 0:21:27and golden in colour when it comes out.
0:21:27 > 0:21:31Oooh, yes. There we are.
0:21:33 > 0:21:34They smell lovely.
0:21:36 > 0:21:41Now one of the things that makes this even more indulgent is honey.
0:21:41 > 0:21:45While it's warm, drizzle over the top
0:21:45 > 0:21:49and leave it to soak in for a little bit of tea in the afternoon
0:21:49 > 0:21:55with a little bit of butter. You will thoroughly enjoy a great malted loaf.
0:21:58 > 0:22:01As great as it is sliced and buttered, if there is some
0:22:01 > 0:22:06left over, you can transform it into a rich satisfying dessert.
0:22:09 > 0:22:11First, make fresh custard.
0:22:11 > 0:22:13Milk and cream.
0:22:13 > 0:22:17Or if you're feeling posh, it's a bit like a creme anglaise.
0:22:17 > 0:22:20For this recipe and others in the series, you can visit
0:22:20 > 0:22:23the BBC Food website.
0:22:23 > 0:22:252 teaspoons of cinnamon.
0:22:25 > 0:22:31While that is gently heating, beat together caster sugar and eggs.
0:22:31 > 0:22:35Then gradually whisk in the warm milk and cream mix.
0:22:37 > 0:22:40The smell when you break into it is lovely.
0:22:40 > 0:22:43It reminds me of my nan's house because she loved malt loaf
0:22:43 > 0:22:45and I used to go round there as a kid growing up.
0:22:45 > 0:22:52Spread each slice with butter and marmalade. Add a layer of sultanas.
0:22:52 > 0:22:56Let the custard soak in for a few minutes, then for crunch,
0:22:56 > 0:23:00sprinkle with Demerara sugar.
0:23:00 > 0:23:01That will then be baked.
0:23:03 > 0:23:08Gorgeous. Serve with creme fraiche and orange zest.
0:23:10 > 0:23:14This is a really comforting, warming pudding,
0:23:14 > 0:23:17one that shows just how versatile bread is.
0:23:25 > 0:23:30I have shown you breads ideal for breakfast, lunch and tea.
0:23:30 > 0:23:33Could you give me three of the lamb steaks, please?
0:23:33 > 0:23:36Now I want to show you a brilliant British bread
0:23:36 > 0:23:38that's at the heart of a substantial supper.
0:23:38 > 0:23:40Thank you.
0:23:40 > 0:23:42That's my lamb steaks and that's going to be served
0:23:42 > 0:23:46with my beautiful trencher and salad. And it's going to be absolutely delicious.
0:23:46 > 0:23:52The trencher is a bread that dates from the Middle Ages.
0:23:52 > 0:23:54It was the stale bottom bit of the loaf given to
0:23:54 > 0:23:57the peasants by the aristocracy.
0:23:57 > 0:23:59That part left over after the tasty bit,
0:23:59 > 0:24:02the top half, had been scoffed by them,
0:24:02 > 0:24:06which is where the term "upper crust" is thought to have been born.
0:24:06 > 0:24:10This is my fresh version of that peasant dish.
0:24:13 > 0:24:15Now it uses several different flours.
0:24:15 > 0:24:23White flour, the rye flour that we got from the mill,
0:24:23 > 0:24:24which is a fantastic rye flour.
0:24:24 > 0:24:27And I've also got wholemeal flour as well.
0:24:33 > 0:24:37These combine to give the bread a rustic earthy flavour.
0:24:37 > 0:24:40Now I'm going to add my yeast.
0:24:40 > 0:24:43Only a little bit. You don't want this to rise high.
0:24:43 > 0:24:47Finally, salt, and cold water.
0:24:49 > 0:24:52Just turn it around in the bowl very gently.
0:24:52 > 0:24:56And begin to crush the dough together.
0:24:57 > 0:24:59There we have our base dough.
0:24:59 > 0:25:04Now what I'm going to try and do is force this into a rough ball.
0:25:04 > 0:25:07The main difference with this dough is that it's coarser.
0:25:07 > 0:25:11It's quite a stiff dough because of the rye in there and the wholemeal.
0:25:11 > 0:25:14It feels nicer and you can feel more resistance in there.
0:25:14 > 0:25:17That can go into a bowl now and sit and rest.
0:25:18 > 0:25:21While my dough rises slowly for a few hours,
0:25:21 > 0:25:24I'm going to make a marinade for my lamb.
0:25:24 > 0:25:27For this, combining garlic, rosemary,
0:25:27 > 0:25:31lemon zest and a good glug of olive oil.
0:25:31 > 0:25:33I'm using lamb leg and that will be fantastic. Real feast food.
0:25:33 > 0:25:37Throw it all in there and make sure it's all coated
0:25:37 > 0:25:40and leave it to marinate for about three hours.
0:25:41 > 0:25:44Like my dough, this could even be done overnight.
0:25:44 > 0:25:47Bit of flour on the bench.
0:25:47 > 0:25:50Get your dough out, shape it into a rough rectangle.
0:25:50 > 0:25:54Get your fingers in there and begin to push it down.
0:25:56 > 0:25:58I'm going to pop this onto a tray.
0:26:01 > 0:26:03And then you can use a docker. Basically you can use a fork
0:26:03 > 0:26:07or a docker and just roll it in the middle.
0:26:11 > 0:26:14The main reason I do this is to stop the middle from ballooning
0:26:14 > 0:26:17too much and coming up too high because it will.
0:26:17 > 0:26:21I've left the edges to form a rim, like a dish
0:26:21 > 0:26:25but now we are going to leave that for about half an hour to an hour to get a bit more life into it.
0:26:27 > 0:26:31Once risen, the trencher bakes for about half an hour at 220 degrees.
0:26:31 > 0:26:34It's a really hearty bit of bread, that.
0:26:34 > 0:26:38But I need to cool it down a little bit for at least 30 minutes.
0:26:39 > 0:26:43Now we've just got to season the lamb steaks for searing now.
0:26:43 > 0:26:48For this I'm using crushed pink peppercorns and a pinch of salt.
0:26:48 > 0:26:50Now they're ready for a hot griddle.
0:26:51 > 0:26:54Once you've got these on here, don't move them for at least 10 minutes.
0:26:54 > 0:26:58You've got all those beautiful ingredients sitting on there. Don't wreck it.
0:26:59 > 0:27:00Now to build the trencher.
0:27:00 > 0:27:06First a layer of watercress, then blanched green beans,
0:27:06 > 0:27:08radishes and spring onions.
0:27:09 > 0:27:11These are done. They just need to rest now.
0:27:14 > 0:27:19Once rested, slice diagonally and place on the trencher.
0:27:19 > 0:27:24Then finally pour over the meat juices, which will soak into the bread.
0:27:24 > 0:27:28Creme fraiche, juice of half a lemon, mustard.
0:27:30 > 0:27:33And finish with a dollop of this dressing.
0:27:33 > 0:27:37So there's a sumptuous supper inspired by an ancient British loaf.
0:27:42 > 0:27:47I hope I've inspired you to have a go at baking your own British bread.
0:27:47 > 0:27:50Because we have a really amazing tradition in this country.
0:27:52 > 0:27:56Next time, I'll show you flat breads from countries that build
0:27:56 > 0:27:57entire meals around them.
0:27:57 > 0:27:59That's the fella.
0:27:59 > 0:28:03Breads that are now a significant part of our baking culture.
0:28:03 > 0:28:06This is delicious. You've got to try this.
0:28:06 > 0:28:10From Mexican corn tortillas to Caribbean buss up shut,
0:28:10 > 0:28:14and Indian flatbreads to my own personal favourite,
0:28:14 > 0:28:17Cypriot pitta and souvlaki. Yamas.
0:28:22 > 0:28:26Subtitles by Red Bee Media Ltd