Seeded Bread

Paul Hollywood’s How to Bake

300g whole wheat flour

100g rye flour

100g bread flour

10g salt

10g yeast

2 tbsp molasses

340 mL water

80g sunflower seeds

80g pumpkin seeds

10g poppy seeds

40g sesame seeds

60g hemp seed

40g flax seed

40g sesame seeds

Bake 30 minutes for 445℉

Best Choc Chip Cookie GF

19 servings

2 cups all purpose gluten free flour

1/2 tsp Xanthan gum

1/2 tsp baking soda

1/2 tsp salt

3/4 c brown butter

1/2 sugar

1 c dark brown sugar

1 tbsp vanilla bean paste

1 egg

1 egg yolk

2 cups Reese’s peanut butter cups

Cook the butter until you can see little brown bits at the bottom of the pan. This could take up to 10 minutes. (If it all turns brown, it’s scaled and you need to start over.) Place into a separate bowl and put it in the refrigerator to cool 

Sift (or just combine — don’t tell Mary Berry, but I rarely sift) your dry ingredients (flour, baking soda, and salt)

Once your butter is cooled (almost solid again), cream it together with the sugars. Beat in the vanilla, the whole egg, and the egg yolk until light and creamy

Start adding the dry ingredients. I do this in 3 parts, blending completely in between. Add your chocolate chips and anything else you’d like; for instance: spicy pecans

If you didn’t let your butter cool long enough, your dough will be a little wet at this point. Put it back in the fridge to cool long enough to shape your cookies 

Grab a handful of the dough and shape into a fat cylinder. The taller, the fatter the cookie

Bake at 325℉ for 15 minutes. 

When done, if you let them sit on the baking sheet for a few minutes, they’ll get a crispy bottom…if you’re into that sort of thing