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

Easy to make

  1. 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 ... Read more...
  2. 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 ... Read more...
  3. 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 ... Read more...
  4. 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 ... Read more...
  5. 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 ... Read more...
  6. 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 ... Read more...
  7. 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 ... Read more...
  8. 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&... Read more...
  9. 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 ... Read more...
  10. 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... Read more...

Items 1-10 of 35

Page
Show per page