Bread

Rustic Olive Rolls - from Matthews Cotswold Flour

Rustic Olive Rolls arranged together with one sliced in half showing the crumb
Matthews Cotswold flour development baker Sophie has shared this recipe for Rustic Olive Rolls with us using the Matthews Cotswold Pizza Flour. "The Matthews Cotswold Pizza Flour is a much more versatile flour than you might realise – it’s obviously great for making delicious pizza bases, but it can also be used for a multitude of other recipes. As a baker, it’s one of my ... Read more

Classic French baguette recipe using a flipping board

Classic French baguette split lengthways
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. 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, such as baguettes, a deep rich colour, a delicate beige crumb, and an ... Read more

Tear & Share Brioche With Cheesy Pesto Filling

Tear & Share brioche intact in its paper case with a glass of white wine
Tear & share brioche with a pesto and cheesy filling Having a soft and sumptuous, comforting and tasty brioche that is stuffed with cheese and pesto is a marvellous thing, but to share it is even better. This is a great way to use up any odd bits of cheese that are knocking about in the fridge. This recipe is with pesto but you could just as easily use tapenade, semi dried tomatoes, Marmite ... Read more

Recipe: Picture Perfect Pumpkin Bread

Recipe: Picture Perfect Pumpkin Bread
Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about. I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter. While pumpkin soup making I had some leftover roasted pumpkin chunks which I added to a simple bread recipe and ... Read more

Black Ciabatta Burgers With Crispy Coated Halloumi

Black Ciabatta Burgers With Crispy Coated Halloumi
I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night. The buns are soft and airy - softer still with the addition of the carbon powder -  and sprinkled with sesame seeds for a little contrast and ... Read more

Recipe: Danish Open Sandwiches (Smørrebrød)

Recipe: Danish Open Sandwiches (Smørrebrød)
You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark. When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.   Here is a simple recipe for you to try on a nice slice of ... Read more

Molini Spigadoro's Jet-Black Brioche

Molini Spigadoro's Jet-Black Brioche
Make 6 jet black brioches for a bit of fun - why not make some with and some without the carbon powder for an interesting mix!   Mix the flour with carbon powder, dried yeast, sugar and vanilla powder then mix in eggs, honey, milk and rum. Knead by hand for about ten minutes or using a mixer for 2-3 minutes, then add the butter cut into pieces and knead again until it is completely ... Read more

Recipe: Seeded Country-Style Tin Bread

Recipe: Seeded Country-Style Tin Bread
A simple but delicious sandwich loaf full of seeds together with the flavour of stoneground flour. Very quick to make, and often this can cause the crumb to be drier, but here the seeds hold in some moisture – especially the linseed – and this creates a crumb that stays soft for days. Toasts very well, and perfect for a hearty sandwich. Makes one large tin loaf  Method Put the ... Read more

Pain Viennois, French-style soft milk bread

Pain Viennois, French-style soft milk bread
The perfect bread when you want something that’s a little sophisticated but still has a comforting soft white simplicity to it. The recipe uses an overnight method, so prepare the dough the day before you want to bake the bread. Pain Viennois is a classic bread from the French boulangerie repertoire – it’s one of the listed bread French bakery students need to know by heart when ... Read more

Classic Sourdough Bread using 100% Stone-Milled Flour

Classic Sourdough Bread using 100% Stone-Milled Flour
When you move away from roller-milled flours from imported grain and start using stone milled flours, especially using grains grown in a variable and wetter climate with a mixture of wheat varieties, you’ll notice characteristics that both improve the flavour and colour but also give a different consistency to the dough that might puzzle you at first. This is my go-to method for handling these ... Read more

Recipe: Mixed wheat focaccia or naan-style bread

Recipe: Mixed wheat focaccia or naan-style bread
Get excited about Focaccianaan! A fantastic dough that combines Mulino Marino's Strong Wheat "Furia" Flour with their Sapori Antichi flour – a stone-ground organic blend of Farro (Spelt), Rye, Khorasan Kamut, and Einkorn wheat, plus Organic Italian Chickpea flour. This one dough can be used to make many differently shaped and baked breads. Shaping one dough into sticks, rolls, loaves, buns ... Read more

Recipe: Wholemeal Spelt (Farro Integrale) Sourdough

Recipe: Wholemeal Spelt (Farro Integrale) Sourdough
We’re a big fan of Italy’s legendary Mulino Marino flour mill and their excellent Organic Farro Integrale (Wholemeal Spelt) Flour. Packed with flavour, a beautiful honey colour to the crust and crumb, and easy to use if you follow a few tips here. The secret to getting a light 100% spelt or wholewheat loaf is somewhat connected to watching your expectations and not treating it exactly ... Read more

Staffordshire Oatcakes

Staffordshire Oatcakes
When is a pancake not a pancake? When it’s a Staffordshire Oatcake! If you’re unfamiliar with these you might think that oatcakes are always crisp round biscuits, but these oatcakes are soft and tender, and were once long ago much more common, with variations found all over England, Scotland and Wales.  Here I’m using a Welsh bakestone to make them, as a Staffordshire ... Read more

So what is flour fortification in the UK?

Flour being sprinkled through fingers
What is fortification? It’s when vitamins and/or minerals are added to foods in order to enhance or “fortify” the flour and give it heightened nutritional and health benefits. So what is flour fortification in the UK? Currently all milled white and brown non-wholemeal wheat flour manufactured and sold in the UK has calcium, iron, thiamine and niacin added. This practice began ... Read more

3-2-1 Multigrain Sandwich Bread Recipe

3-2-1 Multigrain Sandwich Bread Recipe
A flavour-packed sandwich bread which uses a mix of some of BakeryBits top flours. By combining flours milled from different grains you get all the qualities of each flour included in the bread, from the easy-slicing character from roller-milled strong white flour through to great flavour and omega-3 oils from the wholemeal wheat and rye.Makes one large 1kg loaf, to fit our Traditional 3lb Loaf ... Read more

Delicious Homemade Sourdough Crumpets

Delicious Homemade Sourdough Crumpets
With our BakeryBits Handmade Heavy-Duty Stainless Crumpet Rings you can be cooking perfect crumpets at home, and with our sourdough recipe you can add ever more flavour than the supermarket ones. Most crumpet recipes use a combination of yeast and baking powder but we’ve found that the best flavour is achieved with a combination of ripe or even spent 1-2 day-old sourdough with our Bioreal ... Read more

Easy No-Knead Golden Linseed Bread Recipe

Easy No-Knead Golden Linseed Bread Recipe
A delicious quick and utterly simple bread loaf to make, full of delicious linseed with a touch of honey, a super straightforward recipe we hope you’ll enjoy all summer long. We’ve been making it here for a few weeks and we think it’s our new house favourite. No kneading, no shaping, no stretching. Just mix in a bowl, spoon it into the tin, leave to rise then bake. We snip the ... Read more
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