Knead Peace: Bake for Ukraine

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One hour before you bake your bread, preheat your oven to 250C with a Dutch oven or casserole dish inside. Baking connects good people and lets them understand each other no matter what language they speak.' - ANNA MAKIEVSKA Divide the dough into 600g pieces; the batch should be just enough for four loaves. Shape the dough into a round, place on a tray and cover for 40 minutes.

Whilst buns are proving, make the cross mix by combining with a whisk 100g of bread flour with 75g water, adding the water little by little. Shape the dough into either a boule (round) or batard (oval) shape. Place, seam-side-up, into well-floured proofing baskets. Chocolate Babka - This is a rich and decadent chocolate babka that is perfect for a special occasion. Next, add all the dry ingredients to the mixer and mix for 5 minutes at a slow speed, then add the cooled tangzhong, milk, eggs and yeast.

Hannam said: "When Andrew approached Kyle Books about a global baking initiative in support of Ukraine, I knew it was something very special. The recipes in Knead Peace are modern-day baking must-haves from some of the world’s best bakers and I’m delighted Kyle is able to be part of this timely, inspiring and important book." The book was inspired by Anna Makievska and The Bakehouse Kyiv, where baking has continued throughout the conflict. "Baking connects good people and lets them understand each other, no matter what language they speak," said Makievska.

Apple and Walnut Pie - This is a classic apple pie recipe that is made with fresh apples and walnuts.

Knead Peace: Bake For Ukraine

Inspired by the resilient spirit of Anna Makievska and The Bakehouse Kyiv, who have continued to bake day and night throughout the conflict in Ukraine, Andrew Green presents Knead Peace, a unique collection of beautiful baking recipes gathered in support of the country. In addition to the recipes, Knead Peace also includes a foreword by Anna Makievska, the owner of The Bakehouse Kyiv. Makievska's story is inspiring, and it is a reminder of the strength and resilience of the Ukrainian people. For the dough, mix the white bread flour, water and the leaven in a bowl. If mixing by hand, mix until homogenous and smooth; if using a stand mixer, mix on speed one until smooth. There is a wide variety of recipes in Knead Peace, so there is something for everyone. There are sweet recipes, savory recipes, and even gluten-free recipes. Whether you are a beginner baker or a seasoned pro, you are sure to find something to enjoy in this book.

Add the dried fruits, choc chips and mix through for 2 minutes. Take out of the mixer and place into an oiled bowl and cover with cling film. When the leaven is bubbly, smells like yoghurt and has grown in volume two-and-half to three times, it’s good to go in the dough. Knead Peace, founded by Andrew Green, was born from the idea that baking is a community that has the power to make a difference.

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Baking connects good people and lets them understand each other no matter what language they speak.’– ANNA MAKIEVSKA Add the salt and the soaked flaxseeds and mix thoroughly using your hands or on speed one in the mixer. The dough will be quite wet and soft and will need to be mixed for a while to pass the windowpane test. (Take a small ball of dough and stretch it so that the dough is thin enough for light to pass through. If it can’t be stretched thin enough without tearing then it is not yet ready and should be kneaded further.) Approximately seven to eight hours before mixing the dough, make the liquid leaven. It’s best to do it overnight or first thing in the morning so you can start mixing the dough in the afternoon. Mix together the bread flour, water and sourdough starter, cover with a tea towel and then leave for seven to eight hours. Anna Makievska left Ukraine with her two children after Russia’s invasion and is currently based in Portugal. She remains involved in the day-to-day operations of The Bakehouse. Flaxseed sourdough After mixing, the dough’s temperature should be around 23-25C. Now your dough should rest at room temperature 2.5 to four hours, depending on your climate conditions and the initial temperature of the dough. During this time, you need to stretch and fold the dough approximately every 45 mins.