Master Class: Baker’s corner

A new bakery in Ramat Hasharon offers breads and cakes for the discerning customer.

By NERIA BARR
bread 311 (photo credit: Guy Hecht)
bread 311
(photo credit: Guy Hecht)
Born into a family of bakers, Amir Vadash is carrying 70 years of bread-baking tradition on his young shoulders. Together with chef-baker Hillik Ephraim, he opened Jacob’s Bakery in Ramat Hasharon, which can only be described as a boutique bakery.
It is a new place and, unlike other Vadash bakeries, is a small one. The methods and recipes, says the chef, are inspired by old European techniques, using such ingredients as rye and wheat sourdough starters, no additives, no oil and no sugar. But words can’t really describe the taste, which is as magnificent as only fresh baked French-style country bread can be.
Following are a few recipes of Jacob’s best-sellers, courtesy of Ephraim.
MUESLI BUNS  Chockful of wholesome goodness, these little buns are simply delicious.
✔ 370 ml. cold water
✔ 30 gr. yeast
✔ 250 gr. whole wheat flour
✔ 150 gr. rye flour
✔ 150 gr. white flour
✔ 15 gr. salt
✔ 50 gr. raisins
✔ 50 gr. dried figs
✔ 50 gr. dried prunes
✔ 50 gr. hazelnuts, roasted
✔ 50 gr. green apples, peeled and diced
✔ 200 gr. mixture of grains for topping: flax seed, sunflower seeds, oats etc.
In a mixer, knead the yeast, water, flour and salt. Start at a low speed for 1 minute and then turn to medium speed for 6 more minutes until the dough is separating from the sides of the bowl but is still sticky. If the dough is too dry, add water a Tbsp. at a time. Lower speed and add dried fruit and nuts. Place dough in a large bowl and let rise, covered with a towel, for about an hour until it doubles in size. Punch a few times to get the air out and place dough on a clean, floured work surface. Continue kneading by hand. Divide into 12 pieces, drizzle a little honey on each piece, and slice into smaller pieces. Sprinkle with the grain mixture and stick the small pieces together again so you end up with 12 buns.
Place on a lined baking sheet and leave covered at room temperature for the second rise, about 30 minutes.
Heat oven to 180º. Bake for 15 minutes. Chill and, if desired, drizzle some more honey.
CARROT CAKE Makes 2 loaves A “no-fail” recipe for an old favorite.
✔ 2 eggs
✔ 250 gr. brown sugar
✔ 150 gr. canola oil
✔ 170 gr. wheat flour
✔ 100 gr. California nuts
✔ 100 gr. raisins
✔ 1 tsp. baking soda
✔ 1 tsp. dry ground ginger
✔ 1 tsp. cinnamon
✔ A pinch of salt
✔ 250 gr. grated carrots Heat oven to 170º. In a blender, beat together eggs and sugar. Add oil slowly while beating. In a separate bowl, mix dry ingredients and spices. Lower speed of mixer and add the dry mixture. Add raisins, nuts and carrots.
Pour batter into oiled baking molds and bake for 35-40 minutes.

WHOLE-WHEAT BREAD WITH CASHEW NUTS AND PRUNES
Makes 2 loaves
✔ 250 gr. whole-wheat flour
✔ 300 gr. bread flour
✔ 350 ml. water
✔ 25 gr. fresh yeast
✔ 25 ml canola oil
✔ 15 gr. salt
✔ 50 gr. cashew nuts
✔ 50 gr. dried prunes, chopped In a mixer at low speed, knead the water, yeast, flour and oil until a sticky smooth dough is formed (about 5 minutes). Stop kneading and add nuts and prunes. Continue kneading at medium speed for 2 more minutes.
Sprinkle a little flour on a clean working surface, divide dough into two and shape into loaves. Cover with moist kitchen towel and leave to rise 20 to 25 minutes.
Knead each loaf again and place for a second rise on a floured baking sheet or in a round basket.
Cover with towel and let rise for an hour or until it doubles in size.
Heat oven to 220º, make a few cuts on the tops and bake for 25 to 30 minutes.
Cool on a rack.
FIG-PECAN FLUTE
The flutes are a big hit with Jacob’s customers.
There are a few kinds with different additions such as olives and thyme or dried tomatoes and oregano. This recipe with dried figs and pecans is wonderful with butter, served with coffee or for breakfast.
✔ 320 ml. water
✔ 25 gr. yeast
✔ 220 gr. whole-wheat flour
✔ 260 gr. white flour
✔ 10 gr. salt
✔ 25 gr. dried figs, chopped
✔ 25 gr. pecan nuts, shelled and chopped In a mixer, use the kneading arm to mix water and yeast. Add flour and knead slowly about 2 minutes. Add salt and knead at medium speed for 7 minutes. If the dough seems too dry, add water 1 Tbsp. at a time. Add pecans and dried figs and knead 1 more minute. Transfer the dough to a bowl, cover and let rest at room temperature for 30 minutes.
Take dough out of the bowl and beat the air out. On a lightly floured work surface, divide the dough into small pieces (about 120 gr. each) and shape into 20-cm.-long flutes. Transfer to a baking sheet for 30 minutes and heat oven to 220º.
After 30 minutes, place the flutes in the oven and bake 20 to 25 minutes, until golden. Eat warm.
Recipes and photos courtesy of Jacob’s Bakery, 19 Haharoshet Street, Ramat Hasharon, (03) 549-1000.