Bread

  1. Recipe: Dark Malt Crown Loaf with Wholegrains and Cobnuts

    Recipe: Dark Malt Crown Loaf with Wholegrains and Cobnuts The beauty of malt powders, syrups and grains is how their complex flavours and colours occur directly from nature’s own transformation process. As grains sprout, sugars are created, then slow drying and toasting enhances their sweet flavour, and the result is malt. So in this loaf, whole grains and four different types of malt combine with cooked pumpkin and toasted hazelnuts to create the most fragrant, dark and extraordinary crumb. I’ve ... Read more...
  2. Recipe: Traditional French Baguette

    Recipe: Traditional French Baguette 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...
  3. Recipe: Heritage Wheat Sourdough with Cider and Walnuts

    Recipe: Heritage Wheat Sourdough with Cider and Walnuts Sometimes, I've written recipes which use specific types of flour from small millers, and it may be that they won't always be in stock. If that's the case, do feel free to substitute something similar from the BakeryBits range. Here, for example, I’ve made a walnut sourdough using Heritage Harvest flours, combining their Roller-Milled White Flour with their darker Organic Stoneground Wholemeal Flour, but you could select other flours not too ... Read more...
  4. Recipe: 100% Emmer bread with pumpkin seeds and black barley malt

    Recipe: 100% Emmer bread with pumpkin seeds and black barley malt Ok, here’s the lowdown on getting great bread from Emmer, the heritage grain which has an undeserved reputation for being a tricky customer that won’t behave itself. In truth, we bakers are the problem when it comes to unusual ingredients. We have a tendency to obsessively search out these curious flours, then complain to the moon and back when they don’t behave like ultra-refined roller-milled wheat flour and produce the lofty, bubbly, ... Read more...
  5. Recipe: All-Butter Croissants

    Recipe: All-Butter Croissants This is a three-day adventure to take you towards croissant perfection. Much easier and less effort than classic puff pastry, with much less rolling to do. This recipe only makes 6, but I’d like you to start here, getting your technique as sharp as you can, before you set up making dozens to supply your entire neighbourhood as the local viennoiserie star baker. You can do it, I believe in you, but just practice a little first. For me, it’s ... Read more...
  6. Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig

    Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig Brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Rainbow Mix peel to take it further, and give a distinctly delicious orangey-citrus flavour. ... Read more...
  7. Recipe: Rye crispbread rolls with roasted vegetables, barley and goat’s cheese

    Recipe: Rye crispbread rolls with roasted vegetables, barley and goat’s cheese Back in 2003 when I was writing my sourdough book "The Handmade Loaf”, I travelled to Sweden to understand rye crispbreads better, making my way to the organic Roslagsbröd bakery. There, huge dimpled rollers were part of a wheel-and-belt old school apparatus – fascinating in its complex Heath Robinson ingenuity – which squished and extruded the sticky grey rye dough into pitted sheets that were cut into rings and baked. The machinery made ... Read more...
  8. Recipe: Heritage Harvest Wheat Cider Loaf

    Recipe: Heritage Harvest Wheat Cider Loaf In this new age where we’re either used to lockdown or feeling less inclined to travel, I find myself thinking more about the journey ingredients take to get from the field to my table. The grain used to make flour is no exception. It used to be said, until not so long ago, that all of us, the world over, could only make fine bread from high-gluten Canadian wheat varieties. And we believed it, mostly, even though hundreds of years of evidence... Read more...
  9. Recipe: Pain Complet with Honey

    Recipe: Pain Complet with Honey In France a “Pain Complet” is almost what we would call a wholemeal loaf. However, the flour used is typically slightly more refined: often roller milled without the wheat germ, resulting in a bread with a rich dark crumb colour, but a rather lighter texture than our regular 100% wholemeal bread, yet maintaining a bold bran flavour. This means that if you want to add other ingredients like olives, fried shallots or walnuts, you’ll still get... Read more...
  10. Recipe: Rosemary and Olive Oil Sourdough

    Recipe: Rosemary and Olive Oil Sourdough I have made loaves using rosemary and olive oil, but until now, they've all been yeasted breads, so I thought I'd try a recipe that uses these ingredients in a white sourdough. It's not very complicated to make and the resultant loaf is very fragrant, with plenty of rosemary and olive oil coming through, and a very soft crumb. Fresh rosemary has a slightly softer texture than dried, so do use it where you can, in season. This recipe makes one ... Read more...

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