Bake with Jack

We have a couple of recipes from Jack Sturgess, who runs Bake with Jack. He hosts private courses and also runs classes in Surrey. You can book him to entertain friends with an evening’s bread making demonstration in your own home, or celebrate together with a bread making party with your friends and family. He has even developed his own range of Bake with Jack Bread Making kits so you can bake at home without Jack being present. Visit for more information. 

Sunflower Seed Plait


200g wholemeal flour
175g strong white bread flour
7g salt
7g sachet of dry yeast, or 12g fresh yeast
250g room temperature water
20g soft butter
100g toasted sunflower seeds

Serves 4-6


1. Weigh your two flours and salt into a large bowl. Weigh the water into a jug. If you are using fresh yeast you’ll need to dissolve it into the water before moving on to step 2. If you are using dry yeast, pop it into the flour bowl
2. Pour the liquid into the bowl and mix everything together until it comes together into a dough, turn it out onto the table
3. Knead the dough on a clean table for 8 minutes, without adding flour. After this time spread the dough out across the table and sprinkle over 75g of your toasted seeds. Continue kneading for a couple of minutes until the seeds are evenly dispersed throughout.
4. Shape the dough into a ball, using a light dusting of flour, and place it back into the bowl. Dust again, cover with a clean cloth, and leave to rest at room temperature for 60 minutes
5. When your dough has puffed up nicely, dust the table with a little flour and turn the dough out onto it. Flatten the dough slightly and cut it into three pieces. Roll each piece up into a sausage, about 40cm long. To make the plait, bring the three tips together. Fold the left sausage over the middle, then fold the right sausage over the new middle one. Continue all the way to the end of the loaf and pinch the ends together
6 Brush your plaited loaf all over with water, and sprinkle over the remaining 25g of seeds so they stick. Transfer the loaf to a parchment lined tray. Allow 30-45 minutes for your shaped dough to prove up under a cloth. In the meantime, preheat the oven to 190°C fan/gas mark 7.
7. Slide the tray with the loaf on into the oven. Bake for 30-35 minutes, then remove from the oven and allow to cool on a wire rack.

Grilled Asparagus and Ricotta Bruschetta


10 aparagus spears
30g broad beans
A handful of rocket leaves
150g ricotta
A few sprigs of mint
1 lemon
7 or 8 toasted almonds
1 garlic clove
3tbsp olive oil
1tsp Dijon mustard
½ tsp caster sugar

2 slices of pumpkin seed bread (recipe above)

Serves 2


1. Mix your ricotta with 2tbsp of chopped mint, a little finely grated lemon zest, and a teaspoon of olive oil. Season with salt and pepper and set aside.
2. Next, heat a grill pan on the hob until it is nice and hot
3. Snap the woody stalk from the end of your asparagus and discard. Grill the asparagus spears on a high heat until charred on all sides, season with salt and pepper as it grills. Remove from the pan and place in a large bowl to cool
4. While the asparagus cools, you can make your lemon dressing by whisking together 1tsp Dijon mustard, 1/2 tsp sugar, the juice of half a lemon and a pinch of salt. Slowly add 3tbsp of olive oil while whisking to emulsify
5. Pop your broad beans out of their skins and add them to the bowl with the cooled asparagus. Add the rocket, crush your almonds and add them too. Dress everything nicely with your lemon dressing.
6. Toast 2 slices of your pumpkin seed bread. Rub with a cut clove of garlic and season with salt
7. Build up your salad onto each bruschetta, alternating with spoons of your minted ricotta
8. Drizzle with olive oil and serve


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