Baking

Dunkaroos were the after-school snack of choice for many kids of the ’90s. We used them to add whimsy and nostalgic crunch to this fun trifle.

A mix of white and whole-wheat flours gives this no-knead loaf a nutty flavour and hearty texture—without compromising that classic open crumb and crackly crust. The dough comes together with a spoon and a bowl, then time does the rest.

This classic, no-knead loaf delivers a crisp crust and chewy interior. Just stir, rest and bake. This recipe makes enough dough for three loaves. Store any dough you’re not baking straight away in a covered container in the fridge for up to a week. When you’re ready for another loaf, just cut off a portion, shape it, let it rise and bake as directed.

Whole-wheat flour absorbs more water and has less gluten-forming potential, so the dough may feel denser and rise more slowly. Expect a closer crumb, softer crust and a slightly nuttier taste.

Tarts, snacking cakes, jam, salads, savoury bakes and more—the plum is a mighty early-fall fruit that handles savoury and sweet dishes with plenty of texture and flavour.