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. Light Barley Bread

    Light Barley Bread Barley was one of the more common grains used in baking in Wales, less so in England, and its beautiful flavour and colour of the milled grain is almost forgotten. Barley is much more typical in baking when it’s sprouted and malted, and we have a great range of BakeryBits malted barley that gives loaves a great rise and flavour. There are two ways you can use barley flour in a recipe like ... Read more...
  2. Blue pea and beetroot puree

    Blue pea and beetroot puree This is essentially a great delicious hummus (though the word hummus strictly means chick pea), reminiscent of the flavoured varieties I’ve eaten in Beirut. Here I’ve used beetroot but I’ve also tasted it with pumpkin, sweet potato, and even one made with sorrel-like leaves known as fresh Lebanese Za’atar (the same name but different to the popular dry seed mixture). The ... Read more...
  3. Root vegetable fritters

    Root vegetable fritters These crisp vegetable cakes are flavoured with dill, lemon and onion are a great substitute if you’re looking for an alternative to crab or fishcakes. The texture is light and delicate, with a crisp outside. Roll them in some breadcrumbs so they shallow-fry without sticking: perhaps even your own home-made breadcrumbs from your baking. Serve these with a dollop of tartar sauce on our soft ... Read more...
  4. 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...
  5. Tiramisu

    Tiramisu Tiramisu is the most famous Italian dessert, and such a classic I only wanted to enhance it gently. Great coffee, like BakeryBits new range of Brazier's Coffee, has many complex flavours depending on the region it’s grown in, the bean varieties used, different altitudes and climates, farming methods, roasting techniques, so many factors. And one flavour I taste in some is a maltiness, so I ... Read more...
  6. Soft Ginger Cake with Rye, Wheat & Oats

    Soft Ginger Cake with Rye, Wheat & Oats A rich, soft, spiced traybake that is absolutely packed with stoneground flour, rolled oats, and shreds of marmalade peel. It’s also not too sweet so perfect for a mid-morning slice of ginger cake. The combination of stoneground rye flour with wholemeal wheat flour, and just a little roller-milled white flour, gives you the perfect balance between a flavour-rich cake as well as a light delicate ... Read more...
  7. Saffron Spring Onion Garlic Bread Rolls

    Saffron Spring Onion Garlic Bread Rolls A fragrant golden garlic bread with layers of buttery spring onion through the saffron dough, using a traditional East Asian roll shaping technique to create flower-like rolls that your guests pull-apart when you serve it. The technique it uses is for shaping a Chinese flower roll, or 花卷 (pronounced Huājuǎn): a small, steamed bread traditional in Chinese and East Asian ... Read more...
  8. 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...
  9. Wholegrain grilled sandwich, roasted root veg, onion almond melt Ⓥ

    Wholegrain grilled sandwich, roasted root veg, onion almond melt Ⓥ The golden layer of onion and almond mix adds a squishy delicious creaminess to the centre and melds together the crisp roasted vegetables with the fried bread. Yes, the title is deceiving, it does say it’s a grilled sandwich but in truth it’s a fried one, and all the better for it. The other twist to this recipe is that it uses a wholegrain bread, and it boosts the flavour tenfold. ... Read more...
  10. Wholegrain Tomato Soup Ⓥ

    Wholegrain Tomato Soup Ⓥ A rich, vibrant vegan tomato soup to suit those cold days when you need a hearty bowl of something comforting but not complicated. Here I’ve used one of the ancient grains available from BakeryBits, Einkorn, much as you would use pearl barley in a soup, but with a flavour that’s much more nutty and delicious.Makes 2 large servings, or 4 smaller bowlsMethod Place the Einkorn or other ... Read more...

Items 21-30 of 36

Page
Show per page