Harbour Lane Bakery

Category: Recipes

Bakes to try at home.

  • A simple seeded rye

    A simple seeded rye

    This is the easiest loaf we make: no kneading, no shaping, just a tin and some patience.

    IngredientAmount
    Wholemeal rye flour400g
    Sunflower and pumpkin seeds150g
    Sourdough starter100g
    Water450g
    Salt10g

    Stir everything together, scrape it into a buttered loaf tin, cover and leave overnight. Bake at 220°C for 20 minutes, then 190°C for 50 more. Let it rest for a full day before cutting.

    New to sourdough? Start with how we feed our starter.

  • Cinnamon buns at home

    Cinnamon buns at home

    Our cinnamon buns are the thing people ask about most. This version works in a home oven and makes twelve.

    Ingredients

    • 500g strong white flour
    • 7g fast-action yeast
    • 60g caster sugar and 1 tsp ground cardamom
    • 250ml warm milk, 1 egg and 80g soft butter
    • For the filling: 120g brown butter, 100g light brown sugar, 2 tbsp cinnamon

    Method

    1. Knead everything but the filling for ten minutes, then prove for an hour.
    2. Roll out to a 40 by 30cm rectangle, spread the filling over it and roll up tightly.
    3. Cut into twelve, prove for 40 minutes and bake at 200°C for 15 minutes.
    4. Brush with sugar syrup as soon as they come out.

    Roll tighter than feels right. A loose bun opens up in the oven.

    Tom