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Easy Crusty Bloomer Recipe

This simple yet satisfying loaf is perfect for beginners or those who want crack out a loaf in just a few hours.  Make sure you knead this well and confidentially shape it.  You won't even need a bread tin.


250g Risen's Mighty White Flour

250g Risen's Super White Spelt Flour

320ml tepid water

7g fast-action dried yeast

10g salt

40ml olive oil

Mix, knead and proof 

In a large mixing bowl, add your white and spelt flour with the salt on one side and your yeast on the other. 

Pour in the oil and around 250ml of the water, mix it altogether with your fingers. Make sure you gather all the flour together.

Now add the rest of the water, a little at a time until you have a soft, sticky dough.  Tip it out on to an oiled work surface.

Knead for 5 - 10 minutes until the dough as become less sticky and forms into a ball nicely.  You're looking for elasticity - pull a piece between your fingers gently and should get a strong, thin window of dough.

Put the dough in a oiled large bowl, large enough for it to triple in size. Cover with a tea towel and leave it to rise in your kitchen.  It can take up to one and a half or three hours, depending on the temperature. 

Shape and 2nd proof

Tip your risen dough out to a floured surface and give a few gentle kneads to move the air pockets around. 

Shape the dough in to a bloomer by flattening it into a rectangle shape with the long side facing away from you.  Fold the side furthest away from you into the middle of a rectangle; then fold the side closest to you into the middle also, on top of the other fold.  

Turn the loaf over so the seam side is underneath, on the worktop. Gently tug and tuck the ends of the loaf under the loaf to make the rounded ends of a bloomer.  Rock the dough back and forth, coaxing it in to the bloomer shape, whilst creating a bit of surface tension.

Now for the proofing.  Put your loaf on a parchment-paper lined baking tray, cover it up again and let it rise once more for about an hour until it has doubled in size


Pre-heat your oven to 220C once your bread is prooving. Put an empty baking tray on the bottom of the oven too.

After an hour, dust your loaf with flour, slash it across the top 3 o 4 times and put it in the oven.  Spritz your oven with a water spray or fill your empty baking tray with hot water to create more steam, perfect for giving you that cripsy crust.

Bake your bloomer on the middle shelf for 25 minutes, then lower it to 200 and bake for another 10 - 15 minutes, until the crust a a gorgeous golden colour.

Take out the oven and leave to cool. 

Try this using just Mighty White Flour, either way, this is a lovely loaf. 


Wholemeal seeded sandwich bread Recipe

This tasty, nutritious loaf is packed with seeds, bakes like a dream and is ideal for healthy sandwiches.  Change up the seeds for variety and enjoy this wholesome bread time and time again.

Prep time: 2 hours, 30 mins

Baking time: 35 - 40 mins

Total time: 3 hours, 10 mins


350g Risen Mighty White Bread Flour

150g Risen Awesome Wholemeal Flour

480g milk (you can use unsweetened almond)

7g instant yeast

55g melted butter

7g honey

1tsp of salt

50g rolled oats


30g flaxseed

30g sunflower seeds

15g sesame seeds

15g poppy seeds

I beaten egg to wash 

Extra oats and sunflower seeds for the topping 


Mix and knead

  • Warm the milk up to a tepid temperature and pour in a mixing bowl with the oats, yeast and honey. Let the mixture sit for five minutes.
  • Stir in the melted butter in to the bowl with Risen Mighty White Bread Flour and Awesome Wholemeal Flour, the flaxseeds and salt and mix together.
  • Add the sunflower seeds, sesame seeds and poppy seeds and mix in gently. 
  • Tip the dough out on to a floured worksurface and knead for 10 minutes.  It may well be a little tough but with kneading will soon become more elastic.  You can use an electric mixer with a dough hook for 2 - 3 minutes on a low speed.

1st proof and knocking back

  • Place the dough in an oiled bowl, cover with a tea towel and let it rest for around an hour and a half, until it has doubled in size.
  • Grease an 8 x 4 inch loaf pan.  Tip the dough out on to floured surface and knead it for about a minute to knock out the gas.  It will rise again, don't worry!
  • Shape the dough in to a log shape by pulling it out to an oblong shape and tucking the ends under.  

2nd proof

  • Cover the loaf in the tin with a warm tea towel and allow it to rise for another hour and a half. If your kitchen is warmer, you may need only an hour. Your loaf should have risen about an inch above the brim on the bread tin. Don't let it rise any further


  • Preheat your oven to 180C
  • Brush the top of your loaf with the beaten egg - you won't need much - and scatter with some more seeds.
  • Bake for 35 - 30 minutes until the loaf is golden brown on the top and sounds hollow when you tap it.
  • As it is quite a dense loaf, you will need to let it cool completely for 2 hours. 



Simple Sourdough Recipe

This is a reliable sourdough recipe that will give you an open crumb, that distinctive taste and a golden, crispy crust. Give this ample time to proof, including an overnight rest in the fridge to build flavour, and bake in the morning.


Prep time: 18 - 19 hours

Bake time: 50 mins

Total time: 20 hours approx


450g Risen Mighty White Bread Flour

150g active sourdough starter

325g tepid water

10g salt


Mix and Autolyse

Mix the flour and water together in a large bowl until fully incorporated.  Leave, covered with a tea towel, at room temperature for an hour.  An autolyse is a simple yet important step in making sourdough bread. This stage allows the flour to fully hydrate and begins the gluten development.  After an hour your dough will be less shaggy and sticky to extensible and easier to knead and shape.

Add your starter and salt.  Your starter should be rising and falling with regularity and be nice and bubbly.  Use it just as it is falling.  

Some recipes will advise to mix your starter in with the water at the beginning before the autolyse.  This is perfectly fine but a true autolyse is just flour and water so add it afterwards. Mix in the batter-like starter in with your dough thoroughly for a few minutes, then add your salt. 

Coax the dough out on to a lightly floured surface, ready to knead.


The easiest way to do this is to use a stand mixer with the dough hook attachment. Mix the dough for 6 minutes on the lowest speed, then 4 minutes on the next speed up. The dough should be smoother and stretchy, and pass the windowpane test if you pull and stretch a small section – it should be translucent and not rip.   The advantage of this is that you can leave the dough to proof for 4 hours without handling it.

By hand - head over to our Techniques section to see various methods.  Sourdough is a wetter dough so stretching and folding tends to work better.  Wet your hands or use flour and stretch the furthest edge of the dough away from you and fold it in on itself in the middle. Turn and do this on each side several times until you feel that the dough is more elastic and smoother.

Bulk rise

Put the dough into a lightly oiled bowl and cover with a tea towel.  It needs to proof in a place where the temperature is stable. If you don’t have a proofing box, on top of the fridge is a good place or anywhere that is not near a window or a door.  Your first proof should be 4 hours.  Every 30 minutes, perform a stretch and fold in the bowl on each side and leave, covered, again. This strengthens the dough, equalizes the dough’s temperature and traps air inside the dough.

After this proof, your dough should have doubled in size.


This stage moulds your sourdough into the basic shape you want and develops surface tension on the outer skin of the dough to help hold its shape during the final proof.  It’s where you coax the gluten strands to move in the right direction.  Be gentle and use your dough scraper to help you.

Tuck the dough scraper underneath the dough as you turn it around, encouraging a round shape.  Do nothing to the top, you are working the underneath of the dough.  Keep moving the dough around, creating a circle with the dough scraper and you’ll feel the top tighten up. Let the gluten relax for a 30 minute bench rest.


Shaping a sourdough batard requires you to handle the dough a little more than a traditional boule. Don't worry, as long as you are gentle with it, you should retain the bubbles. There are several ways to do this. Head over to our techniques section on our School of Baking to see one method.  Here’s another way described below:

Stretch the dough out to an oblong shape and fold each opposite side into the middle, slightly overlapping each other. Turn the dough 90 degrees and do the same with the other two sides. Now you have folded in all 4 sides of the rectangle. Now roll up the dough from the longer end gently like a swiss roll and press the seam to seal.  Gently move it towards you to tighten the surface and put it in a floured banneton basket seam side up.

If the dough feels a little dense, like you have gotten rid of some of the air, leave it out on the worktop for an hour in the banneton before putting it in the fridge.

Second prove

A cold retard is great for improved flavour and it allows you to bake once you get up in the morning.  Cover the dough, and place it in the fridge for 8 – 12 hours.

Score and bake

When you wake up in the morning, preheat your oven and your dutch oven to 250C for an hour if you can.  Carefully take your dutch oven of the oven and tip the dough out of the banneton basket onto parchment paper.  Score two slashes with a sharp knife or a lame quickly and picking up the sides of the paper, life the dough in to the dutch oven, putting the lid on.

Turn the oven down to 220 and bake for 20 minutes, then remove the lid and bake for another 20 – 30 minutes, depending on how dark you like to crust to be.



Spelt Chocolate & Avocado Cake

This epic chocolate cake is a healthier alternative as you substitute the oil or butter for avocado and yogurt.  Not only does this add nutrition but cuts back on the calories and gives you a deliciously soft texture. Top with buttercream or not. Either way this is scrummy and really easy to make.  

Prep time: 15 mins

Baking time: 25 – 30 mins

Total time: 45 mins


120g of Risen's Super Spelt Flour

6 tbsp of unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

130g of granulated sugar

60g of chocolate chips (we used broken up chocolate buttons

60g of greek yogurt

180g of water

60g of mashed avocado

2 tsp vanilla extract 

For the buttercream:

125g of butter and icing sugar

180g of cream cheese


Preheat oven to 180C and grease a cake tin.  For a double-layer cake, just double the amount and grease another cake tin. 

In a large bowl, mix together the flour, cocoa powder, baking soda, salt, chocolate chips and sugar.

In another bowl, mash the avocado and mix it with the yogurt, vanilla essence.  Add the water and whisk/mix well.

Pour the wet mixture into the dry mixture and stir until just combined.

Pour into the greased pan and bake 25 - 30 minutes or until batter has risen. It won't rise immensely but look for a slight one.  To test if it is baked through, insert a toothpick into the center of the cake. It should come out clean.

Allow to cool before eating or adding the buttercream.


Spelt ginger biscuits with lemon buttercream

There’s something quite decadent about making your own biscuits, especially ones as heavenly as these.  With a moist and chewy inside and a tangy filling, these are a satisfying and tasty bake.  Try adding crushed pecans for extra crunch.

Prep time: 45 mins

Bake time: 13- 15 mins

Total time: 1 hour



220g Risen Super White Spelt Flour

180g butter, cubed

100g white sugar

60g brown sugar

60ml of date or molasses syrup

1 tsp baking powder

1 tsp of ground ginger

1 tsp of cinnamon

½ ground cloves (only use the heads, not the tips if crushing by hand)


55g cream cheese

55g butter, softened

110g icing sugar

1 tsp of vanilla essence

2 tbs of lemon juice


Pre-heat the oven to 190C and line two large baking trays with baking paper.

Combine the butter and sugars together until smooth. Mix the egg in and then add the syrup.

In a separate bowl mix the flour, ground ginger, cinnamon, cloves and baking powder together.  Add this to the wet mix and combine.  This will form a very sticky dough.

Use a spoon to scoop out a ball and use your fingers to shape into a flat ball.  The size is up to you but leave plenty of space between them as they do spread.  Aim for three in a line.

Bake for 10 – 13 minutes, maybe longer depending on the size.  They will puff up at bit at first, then flatten whilst cooling.

Leave to cool for 10 minutes, before moving to wire rack.

Add filling when completely cool.  Keep refrigerated for up to a week.


Blueberry Loaf Cake

This is a tasty and deliciously moist alternative to banana bread.  Made with greek yogurt and fresh blueberries, it’s perfect for afternoon tea, picnics or any celebration.  You’ll be making this time and time again – it’s a real crowd-pleaser.

Prep time: 20 mins

Baking time: 1 hour

Total time: 1 hr, 20 mins  


180g Risen’s Super White Spelt Flour

2 tsp of baking powder

125g butter, cubed

120g white sugar

2 large eggs, beaten

100g of greek yogurt

2 tsp of lemon rind, grated

110g of blueberries

Icing sugar for dusting


Pre-heat your oven to 180C and grease and line a small loaf pan with baking paper. 

Tip: try and get as many crinkles out of the paper so it doesn’t effect your shape

Combine the butter and sugar in a bowl with an electric mixer (you can do this by hand but it’ll take longer).  Add one egg at a time and mix in well.

 Add the baking powder to the flour (to make your own spelt self-raising) and fold it into this mix, then add the yogurt and lemon rind.  

 Fold in the blueberries and spoon into the prepared tin.  Bake or an hour or until a skewer comes out clean.  Dust with icing sugar once cool and slice!


Rosemary Spelt Bread

This simple yet flavoursome loaf is ideal for any meal of the day.  Adding fresh rosemary gives this bread a distinctive taste and using spelt gives you extra nutrition.  For a great crust, bake in a Dutch oven. 

Prep time: 4.5 hours (less if you are using a stand mixer)

Bake time: 30 – 35 mins

Total time: approx. 5 hours


333g Risen’s Super White Spelt Flour

295g lukewarm water

1 packet of instant yeast

1 tsp salt

1 tsp sugar

1 tbsp chopped rosemary

2 tbsp olive oil


Mix the flour, rosemary, sugar and yeast in a bowl. Add the oil, water and salt and bring together to make a soft dough.  If using a stand mixer, use the lowest setting to bring everything together. It shouldn’t be too sticky. If it is, add in a tablespoon of flour; if it is too dry, add a tablespoon of water.

Knead the dough – if you using a stand mixer, 5 minutes on a medium speed should be sufficient.  You are looking for a firm-ish dough that can hold a bit of its shape.  If you are kneading by hand, knead for 10 – 15 minutes on a lightly floured worktop.

Place the ball of dough in a lightly floured bowl, covered with a tea towel, and leave it to rise for anywhere between 1 – 3 hours.  It should have doubled in size. You can do an overnight fridge retard if you want to build extra flavour and bake in the morning.

After the first proof, punch the dough down and knead for a few minutes.  Then shape the dough into a smooth, round ball and place it on some baking paper on a baking tray.  Cover and leave to proof for an hour or until doubled in size.

Preheat your oven, with the Dutch oven inside, to 210C.  Once at the desired temperature, take out the Dutch oven, carefully transfer the dough inside using the baking paper and score with a cross or a half-moon slash.  Close the lid and bake for 15 minutes.

Reduce the heat to 180C, remove the lid and bake for another 15 – 20 minutes.  The bread should be golden brown and sound hollow when you tap the bottom.






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