Sign up here for one of our free newsletters to get the latest deals, recipes, how-to articles and much more

The Baker's Blog

  1. Classic French Baguette Recipe

    Classic French Baguette Recipe A crisp home-baked baguette, with all the character, complex flavour and crunch that you might otherwise have to travel to France to find, is a dream for many bakers. Of course, you can make baguettes with your local bread flour wherever you live, but the particular characteristics that French millers give to their premium darker bread flours through the wheat varieties they mill gives the loaves made from it a deep rich colour, a delicate beige ... Read more...
  2. Cafetière Coffee & Walnut Cake

    Cafetière Coffee & Walnut Cake A rich buttery coffee and walnut cake with flecks of real coffee ground in the crumb that release flavour as the cake is baking. There’s just a touch of stoneground spelt flour in the mixture, enough give the texture some interest but still stay light and delicate. If you’ve got some great walnut oil you can replace the vegetable oil with that.Put these items in your shopping basket... prodImageContainers = document.... Read more...
  3. Chocolate Stout Cake

    Chocolate Stout Cake A rich and gently-malted chocolate cake with a hint of stout beer and cinnamon. Plus, it uses a mix of white and stoneground wholemeal flour so the crumb has a slightly rough texture that tastes really good. Makes 1 deep 7” diameter round cake (that can be sliced horizontally and filled), or 1 thinner 8” diameter round cake (for a layer of cake)Method Butter the inside of a 7” or 8” round cake tin then line the base ... Read more...
  4. Jubilee Sandwich Bread

    Jubilee Sandwich Bread A great simple white-style sandwich bread that slices very smoothly, excellent for sandwiches if you’re making afternoon teas or lunches. And it toasts and grills quickly giving you that perfect mix of a golden outside and soft crumb inside, just what perfect toast should be. The loaf mainly uses strong white flour with a little wholegrain spelt and rye giving it a more complex flavour and buff colour, rounded out by the combination of ... Read more...
  5. All Butter Scones

    All Butter Scones Though it may seem strange to be using a bread flour in something as light and delicate as a scone, it really helps to give the crumb lightness. What’s known as “plain flour” can be made from any quality of grain, better suited to making soft cookies and brownies, whereas strong flour requires the millers to buy and mill high-quality wheat which is what cake makers and bread bakers really need. So to keep the texture tender I&... Read more...
  6. Jubilee Cheese Scones

    Jubilee Cheese Scones Here’s an idea: when you make these flavour-packed cheddar cheese scones, try to bring together ingredients from all over Britain, or wherever you live. At BakeryBits we’ve championed small British producers for over a decade, and in this recipe you get to show off the best that independent millers, farmers and artisans offer. Because the scones have lots of wholegrain flour, cheese and onion in them, they’ll only rise ... Read more...
  7. Hand-Cut Cornmeal & Olive Oil Rolls

    Hand-Cut Cornmeal & Olive Oil Rolls Get yourself our premium stainless steel dough cutter and make these very easy no-knead rolls. Great flavour and crust but the star is really Mulino Marino’s extra coarse cornmeal which adds these very visible flecks of golden corn through the door, and on top too if you like. You can either make the dough in one go, will take about 3-4 hours, or leave the just-mixed dough overnight covered in the fridge, then cut from chilled, rise and ... Read more...
  8. Malted Oatmeal Raisin Cookies

    Malted Oatmeal Raisin Cookies Give me a box of homemade malted oatmeal cookies and I’m a happy camper. These are especially delicious as the special BakeryBits dark barley malt flour gives the cookies a rich dark colour and just a hint of malt flavour. Mixed with our BakeryBits Jumbo Rolled Oats, or Hodmedod’s Organic British-Grown Rolled Oats, and our omega-3 packed linseed and you will be full energy and a smile on your face all year long. Well at least as long ... Read more...
  9. 100% Rye Crispbread

    100% Rye Crispbread You get even more texture and crunch if you use our special knobbly crispbread rolling pin known in Sweden as a Kruskavel, the perfect easy-to-use tool for the very best crispbread. Now there are three ways you can tweak this very easy recipe. The first way used in the basic here uses baking powder and oil to give you a combination of speed, lightness and a tender crunch. And if you like, you can add 10-20g honey to it for a bit more sweetness... Read more...
  10. Classic Pissaladière

    Classic Pissaladière A slab of golden bread dough, full of flavour, topped with an outrageously thick layer of meltingly soft onions, criss-crossed with anchovy fillets and olives. Now I’ve called it “classic” but let’s not get started on what that actually is. Some French cooks like the onions gently caramelised, some want them utterly blonde; some want the flavour kept pure and simple while others will use a fragrant spiced condiment called... Read more...

Items 1-10 of 137

Page
Show per page