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Easy to make

  1. 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...
  2. 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...
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. Victoria Butter Sandwich

    Victoria Butter Sandwich Here you have a rich butter cake recipe with a delicate soft crumb, suited to layers cakes and loaf cakes as the texture is somewhere between a pound cake and the more delicate genoise sponge. Very easy to make, and a great cake to wake up and suddenly choose to make as you don’t need to have butter at a soft room temperature. For more on the unusual technique used here see below at the end of the method. You’ll notice that it uses ... Read more...
  8. Cheddar, onion and potato pasties

    Cheddar, onion and potato pasties Freshly-milled wholemeal flour - using our range of BakeryBits UK-grown grains and our Mockmill home tabletop flour mill - gives these pasties a brilliant bold flavour, one bite and I thought “this is the way a great pasty is meant to be”. More strictly a turnover than anything related to a Cornish pasty, the name has stuck over decades and - for this particular filling -  the rectangular shape has become traditional. Having a ... Read more...
  9. Ale, Butter & Mustard Pie Gravy

    Ale, Butter & Mustard Pie Gravy A wheat flour-based sauce has been show in trials to give a more pleasing flavour – what foodtech people call mouth-feel – for savoury food, compared to sauces thickened with cornflour or other starches that are better suited to sweet dished. So that old-fashioned pan gravy my mother would make for Sunday roasts was the way to go, and still my favourite. By browning the butter first, then adding the flour and cooking that to a rich ... Read more...
  10. All Butter 100% Wholemeal Rough Puff Pastry

    All Butter 100% Wholemeal Rough Puff Pastry Packed with flavour and a gentle flaky texture (not the super-high rise made with white flour) this is a very buttery rich pastry with a great wheaten flavour and a gentle honey sweetness. Perfect for savoury and sweet pies, pasties and sausage rolls. Freezes very well, just thaw in the refrigerator before rolling. makes enough to line and top 2 large pies, to fit our Pie Plate 9" (20.2cm)Method If the flour is very freshly milled let it get ... Read more...

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