Recipes

Hot Cross Bun recipe by artisan baker Aiden Chapman For Easter, baker Aidan Chapman of the Phoenix Bakery in Weymouth likes to do things properly and his annual two-week stint making 1000s of hot-cross buns is no exception. Here is his recipe for exceptional buns, perfect to make at home, that don't take too long to make. Makes about 12 buns Method For the dough In a large bowl, add all the ... Read more

A simple but delicious sandwich loaf full of seeds together with the flavour of stoneground flour. Very quick to make, and often this can cause the crumb to be drier, but here the seeds hold in some moisture – especially the linseed – and this creates a crumb that stays soft for days. Toasts very well, and perfect for a hearty sandwich. Makes one large tin loaf  Method Put the ... Read more

The perfect bread when you want something that’s a little sophisticated but still has a comforting soft white simplicity to it. The recipe uses an overnight method, so prepare the dough the day before you want to bake the bread. Pain Viennois is a classic bread from the French boulangerie repertoire – it’s one of the listed bread French bakery students need to know by heart when ... Read more

When you move away from roller-milled flours from imported grain and start using stone milled flours, especially using grains grown in a variable and wetter climate with a mixture of wheat varieties, you’ll notice characteristics that both improve the flavour and colour but also give a different consistency to the dough that might puzzle you at first. This is my go-to method for handling these ... Read more

Get excited about Focaccianaan! A fantastic dough that combines Mulino Marino's Strong Wheat "Furia" Flour with their Sapori Antichi flour – a stone-ground organic blend of Farro (Spelt), Rye, Khorasan Kamut, and Einkorn wheat, plus Organic Italian Chickpea flour. This one dough can be used to make many differently shaped and baked breads. Shaping one dough into sticks, rolls, loaves, buns ... Read more

We’re a big fan of Italy’s legendary Mulino Marino flour mill and their excellent Organic Farro Integrale (Wholemeal Spelt) Flour. Packed with flavour, a beautiful honey colour to the crust and crumb, and easy to use if you follow a few tips here. The secret to getting a light 100% spelt or wholewheat loaf is somewhat connected to watching your expectations and not treating it exactly ... Read more

An old English Georgian-era recipe for a great Shrove Tuesday “Pancake Day” pancake, that flips really well without falling apart. If you want something more delicate and less flip’able you can add ½ tsp baking powder to lighten it. There’s a range of milk given: the smaller amount will give a slightly thicker pancake; the greater amount will create a much thinner ... Read more

These are 21st century Staffordshire oatcakes, filled with soft potato mixed with tarragon, cheese, garlic and shallot, and layered with ham and mustard. Rolled up, chopped into 2-3 pieces and sat cut-side up in a buttered baking dish, they turn into a crisp, utterly rich and delicious lunch or dinner. Perfect with a light salad or vegetables on the side. Serves 3-4Method Put the shallots, ... Read more

When is a pancake not a pancake? When it’s a Staffordshire Oatcake! If you’re unfamiliar with these you might think that oatcakes are always crisp round biscuits, but these oatcakes are soft and tender, and were once long ago much more common, with variations found all over England, Scotland and Wales.  Here I’m using a Welsh bakestone to make them, as a Staffordshire ... Read more

Whether for Easter, a birthday, or just a delicious cake for everyday, this smooth extra light frosting will be a great finish for you best cakes.Method 1. For the cream mixture, gently stir together the cream and the icing sugar until smooth, then leave to one side. Don't whisk it, it should remain liquid. 2. Beat together the butter and sugar until light and fluffy. Then beat in the cream ... Read more

A delicious and fun take on the usual Valentine’s Day dessert so loved around the world. I’ve left alcohol out of the recipe, but if you like you could spoon a little marsala and rum over the warm cake when it’s fresh from the oven, so it soaks in. Makes one 6” or 7” round cake, our Chicago Metallic tins are perfect for this.Method 1. Butter the inside of a 6” ... Read more

Whether for Easter or everyday, brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Orange peel ... Read more

Crisp with a tender crumb all thanks to beautiful Mulino Marino Type 0 Manitoba "Furia" flour from Italy. One of the world’s great millers producing exceptional ... Read more

Whoopie pies had a moment of fame just when my book Short & Sweet was coming out, so I dedicated several pages to recipes for chocolate and vanilla versions, with maybe five or six other flavour variations as well: enough to stock a cake stall at the next village fete! If you want to try them all, you can buy the book HERE, but as a taster, this recipe which I wrote for Patrick at ... Read more

A crisp easy-to-roll rugged buttery shortcrust made with mix of dark rye and white bread flour, and a hint of real honey. Filled with your very best mincemeat. Then topped with a scotch whisky and walnut sugar crust. Giving you a very impressive Christmas mince pie with a knockout flavour too. And of course you can replace the whisky with rum (that's Faith at our BakeryBits HQ's preference), ... Read more

Recipe by BakeryBits customer Fred Oliver, using our Foricher T45 flour: Soft dough with pesto, garlic, sun-dried tomatoes, and Gruyère. Thanks to Kitty Tait of The Orange Bakery for the dough proportions. Makes 10Method 1. Warm the milk. I use 20 seconds in a microwave. 2. Place all the dough ingredients except the butter into a mixer fitted with a dough hook and mix until it forms a ... Read more

A flavour-packed sandwich bread which uses a mix of some of BakeryBits top flours. By combining flours milled from different grains you get all the qualities of each flour included in the bread, from the easy-slicing character from roller-milled strong white flour through to great flavour and omega-3 oils from the wholemeal wheat and rye.Makes one large 1kg loaf, to fit our Traditional 3lb Loaf ... Read more

With our BakeryBits Handmade Heavy-Duty Stainless Crumpet Rings you can be cooking perfect crumpets at home, and with our sourdough recipe you can add ever more flavour than the supermarket ones. Most crumpet recipes use a combination of yeast and baking powder but we’ve found that the best flavour is achieved with a combination of ripe or even spent 1-2 day-old sourdough with our Bioreal ... Read more