We really enjoy the food Eoin bakes so we invited him to show you how he makes his dough, this dough has so many uses, it’s really amazing, it works with sweet and savoury. Such a great recipe to know, it’s an essential life skill and did we mention it’s DELICIOUS!!


Base Enriched Dough:

  • 500g wholemeal spelt flour
  • 5g salt
  • 50g maple syrup
  • 300ml almond milk
  • 15g fresh yeast/ 7g dry yeast

Chocolate Loaf:

  • 200g dark chocolate
  • 75g finely chopped roasted hazelnuts

Fruit&Nut Round:

  • Mixture of dried fruit and nuts- whatever you’d like!
  • Flaked almond to top

Pimp it out:

  • Powdered xylitol
  • Freeze dried raspberries
  • Caramel
  • Fruit compote


Base Enriched Dough:

  • In a mixer combine the flour, salt, maple syrup, almond milk and yeast.
  • Mix for 1 minute at a medium speed, working up to 2 minutes at a fast speed- 3 minutes in total
  • It should come clean from the bowl and be shiny and elastic
  • Leave to proof for 1 hour- it should double in size and start to develop small bubbles

Chocolate Loaf:

  • Preheat the oven to 200 degrees celsius
  • Cover your board with flour and roll out the dough
  • Smear your melted chocolate over the dough, making sure it doesn’t go too close to the edges
  • Sprinkle the hazelnuts on top of the chocolate
  • Tuck in the first edge nice and tight and roll all together
  • Use your baking tin to judge the size of your loaf and cut the dough to fit that length
  • Slice the dough in half lengthways
  • Place the two pieces of doughs on top of each other in a cross shape which the chocolate faced upwards
  • Twist together starting with the bottom piece up
  • Sprinkle some hazelnut pieces over
  • If you have leftover dough slice it up and bake along slice the loaf
  • Leave to rise for about 20 minutes
  • Bake the loaf for about 22 minutes but take the leftover out at about 16 minutes

Fruit&Nut Round:

  • Preheat oven to 200 degrees celsius
  • Line a baking try with some baking parchment
  • Cover your board with flour and roll out the dough into a rectangle shape
  • Cover the dough with the fruit and nuts, again not letting them go to close to the edges
  • Tuck in the first edge nice and tight and roll all together and unite in a circle
  • Decorate with a few flaked almonds and leave to proof on top of the oven for 30 minutes
  • Bake for 22-26 minutes

Pimp out your cakes as you wish!!