Recipes

  1. Recipe: Pasta with peppers, olives and spiced aubergine

    Recipe: Pasta with peppers, olives and spiced aubergine This dish sits somewhere between a caponata, with cooked aubergine and a gentle sweet and sour (what’s known as agrodolce in Italy) flavour, the very comforting dish called peperonata made with roasted peppers and onions. Together with BakeryBits South Devon Pasta Co’s Einkorn Fusilli it makes a delicious lunch or supper dish, or without the pasta served as an antipasti with your favourite bread.Method Heat the oven to 180C fan. Cut the ... Read more...
  2. Recipe: Dark Malt Crown Loaf with Wholegrains and Cobnuts

    Recipe: Dark Malt Crown Loaf with Wholegrains and Cobnuts The beauty of malt powders, syrups and grains is how their complex flavours and colours occur directly from nature’s own transformation process. As grains sprout, sugars are created, then slow drying and toasting enhances their sweet flavour, and the result is malt. So in this loaf, whole grains and four different types of malt combine with cooked pumpkin and toasted hazelnuts to create the most fragrant, dark and extraordinary crumb. I’ve ... Read more...
  3. Recipe: Chestnut, sourdough and rum Christmas cake

    Recipe: Chestnut, sourdough and rum Christmas cake A dark rich fruit cake with a tang of sourdough that slices well and keeps for a few months perfectly if wrapped well and stored in a tin. The crème fraiche is boiled with the sugar and baked into the cake, so like butter it will add richness and keep perfectly well. The excellent Mulino Marino Organic Chestnut Flour adds a subtle earthy background to the sweetness of the fruit and honey.Method On Stir-up Sunday place the prunes, raisins, ... Read more...
  4. Recipe: Traditional French Baguette

    Recipe: Traditional French Baguette A crisp home-baked baguette, with all the character, complex flavour and crunch that you might otherwise have to travel to France to find, is a dream for many bakers. Of course, you can make baguettes with your local bread flour wherever you live, but the particular characteristics that French millers give to their premium darker bread flours through the wheat varieties they mill gives the loaves made from it a deep rich colour, a delicate beige ... Read more...
  5. Recipe: Heritage Wheat Sourdough with Cider and Walnuts

    Recipe: Heritage Wheat Sourdough with Cider and Walnuts Sometimes, I've written recipes which use specific types of flour from small millers, and it may be that they won't always be in stock. If that's the case, do feel free to substitute something similar from the BakeryBits range. Here, for example, I’ve made a walnut sourdough using Heritage Harvest flours, combining their Roller-Milled White Flour with their darker Organic Stoneground Wholemeal Flour, but you could select other flours not too ... Read more...
  6. Perfect pizza making, yeast or sourdough

    Perfect pizza making, yeast or sourdough This is the basic pizza dough that I use when I want a good thin crust. I add a little more water to make the dough extra soft and easy to shape and toss, but try this wetter approach later when you’ve got the basic knack of it sorted. Recipe from my book Short & Sweet. Method Put the flour, yeast and salt in a bowl then pour in the water (or beer mix) and oil. Mix everything together evenly the cover the bowl and leave for 10 minutes. ... Read more...
  7. 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, the heritage grain which has an undeserved reputation for being a tricky customer that won’t behave itself. 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-refined roller-milled wheat flour and produce the lofty, bubbly, ... Read more...
  8. Recipe: All-Butter Croissants

    Recipe: All-Butter Croissants This is a three-day adventure to take you towards croissant perfection. Much easier and less effort than classic puff pastry, with much less rolling to do. This recipe only makes 6, but I’d like you to start here, getting your technique as sharp as you can, before you set up making dozens to supply your entire neighbourhood as the local viennoiserie star baker. You can do it, I believe in you, but just practice a little first. For me, it’s ... Read more...
  9. Somerset Farmhouse Loaf: Onion, Apple & Cheddar Sandwich Bread

    Somerset Farmhouse Loaf: Onion, Apple & Cheddar Sandwich Bread Good morning bakers! It feels like Autumn is officially here, I have the heating on in measured doses, though I’m trying to introduce scarf and hat wearing “inside the house” as a thing. It’s the season when I’m all for comfortable baking: having all the tools at hand to make my baking stress-free. Maybe that’s what I liked when I discovered BakeryBits years ago - that they sold home bakers things like dough scrapers, a blade to ... Read more...
  10. Bespoke milling with your Mockmill

    Bespoke milling with your Mockmill Hello bakers! I’m hoping your frazzled lives are calming down in this new-normal Britain, kids are back to school this week, and parents are telling me that some personal ‘quiet time’ has returned. With cooler autumn days ahead, and the joys of winter comfort eating not so far away, I’m also thinking ‘can I eat better, wiser, more responsibly, while regularly munching on grilled melty cheese sandwiches?’ (my doc says no, sadly). So ... Read more...

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