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Bread

  1. Golden carrot burger buns

    Golden carrot burger buns Fresh carrot juice gives these buns a rich golden colour, extra flavour, and sweetness, and helps to keep them soft for several days. You could use other vegetable juices here, like tomato, beetroot, or a mixture, and a home-juicing machine makes this very easy. Otherwise, you can often buy fresh vegetable juices at the supermarket. But the heart of these delicious buns is the flours used, and a ... Read more...
  2. Heart-shaped ficelle

    Heart-shaped ficelle Ficelle are very thin baguettes, crisp and so delicious, and here I’ve made them into heart-shaped rolls: they’re still long, thin and crisp but with an angled cut in the middle I was able to shape them into heart-shaped rolls that are sweet to look at, and so good to eat. The great flavour and crunch is really all down to using a type of French flour known as T55, and the Cotswold ... Read more...
  3. 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 or Einkorn flours, the heritage grains that have an undeserved reputation for being tricky souls that won’t behave themselves. 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... Read more...
  4. Dark Malt Focaccia

    Dark Malt Focaccia With its caramel coloured crumb and an open bubbly texture, this malted focaccia is relatively easy to make by hand but super-easy with a machine. Here I mixed this in the Ankarsrum Assistent with the dough hook attachment and scraper, but the IGF Fornitalia spiral machines would work equally well. The flour used, Mulino Marino's excellent Organic Type "0" Manitoba Flour gave it an extra-crisp ... Read more...
  5. Malted Sweet Potato Sub Rolls

    Malted Sweet Potato Sub Rolls This traditional American bread is an elongated sandwich roll that can be packed with fillings, making the humble sandwich a full meal. Subs are soft and pillowy calling for layers of textured fillings, think crisp pickles, crunchy lettuce, creamy humous, you can really empty your fridge into the roll. This recipe uses pureed sweet potato to make them extra soft and slightly earthy sweet, without ... Read more...
  6. Malted Multigrain Bread

    Malted Multigrain Bread Like a supercharged granary loaf this malted sandwich bread recipe combines BakeryBits range of grains and seeds – sunflower, linseed, oats, pumpkin, and corn – with one of my favourite flours from way back. Matthew’s Organic Cotswold Crunch is a white wheat flour mixed with powdered malt and rolled and toasted malted barley grains. Making an exceptional granary-style sandwich bread: perfect... Read more...
  7. Cider Cornmeal Muffins

    Cider Cornmeal Muffins For the very best breakfast you need a great English-style muffin, baked on a griddle inside muffin rings. So, if you get one of our BakeryBits custom-made Welsh Baking Stones and a few of BakeryBits Handmade Heavy-Duty Stainless Crumpet Rings, you'll find that making them becomes addictive and a pleasure. The crumpet rings help the muffin to rise as they keep the muffin’s edges soft, and ... Read more...
  8. French-Style Crusty White Bread

    French-Style Crusty White Bread Though I’ve called this white bread, the flour I’ve used here is a French stoneground variety from the Foricher les Moulins, near Paris, called Farine de Meule and it produces a crumb with a light caramel colour and a rich wheaten flavour. It’s not 100% wholemeal as it has only some of the bran finely milled into it, meaning that it has a close crumb (fewer air bubbles) compared ... Read more...
  9. Mixed-Wheat Flatbread

    Mixed-Wheat Flatbread Simple flatbreads can easily be made at home using BakeryBits’ traditional Welsh Bakestone: a handy steel plate, often called a griddle, that sits on a stovetop. Perfect for cooking all kinds of flatbreads as you can get a spatula underneath the edge of the bread easily without the nuisance of a frying-pan’s rim. This easy yeast-free recipe uses two-thirds wholemeal flour and one-... Read more...
  10. Three-Grain Soda Bread

    Three-Grain Soda Bread A trio of grains – wheat and rye flours, plus oats - give this simple soda bread lots of flavour. The porter, a kind of very dark beer (Guinness is porter), adds both dark colour and a gentle hoppy malted flavour which I like, but you can replace it with the equivalent amount of water or milk with 10g Organic Meridian Fairtrade Blackstrap Molasses, or 5g of our Roasted Barley Malt Powder ... Read more...

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