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Other Recipes

  1. Cafetière Coffee & Walnut Cake

    Cafetière Coffee & Walnut Cake A rich buttery coffee and walnut cake with flecks of real coffee ground in the crumb that release flavour as the cake is baking. There’s just a touch of stoneground spelt flour in the mixture, enough give the texture some interest but still stay light and delicate. If you’ve got some great walnut oil you can replace the vegetable oil with that. Makes 1 deep 7” diameter round cake (that can be sliced horizontally and filled), ... Read more...
  2. 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 horizontally and filled), or 1 thinner 8” diameter round cake (for a layer of cake)Method Butter the inside of a 7” or 8” round cake tin then line the base ... 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 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...
  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. 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...
  8. Beef, Ale & Mushroom Pie

    Beef, Ale & Mushroom Pie A classic pub-style hot meat pie, with chunks of beef and mushroom in an ale-rich pan gravy. The beef for the filling is tossed with a dry mix of spices, brown sugar, sliced onion and wholemeal flour, which holds all the rich juice from the meat as it cooks. Really important to bake it at a low temperature in a sealed container: my way is to wrap it in a non-stick paper, then in foil tightly, before placing it a baking dish in the oven at 140C ... 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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