Recipes

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

A delicious quick and utterly simple bread loaf to make, our Easy No-Knead Brown Linseed Bread Recipe is full of delicious linseed with a touch of honey, a super straightforward recipe we hope you’ll enjoy all summer long. We’ve been making it here for a few weeks and we think it’s our new house favourite. No kneading, no shaping, no stretching. Just mix in a bowl, spoon it into ... Read more

What is… strong flour. I guess by the name strong flour has strength, but what does that mean? If a particular flour contains high-quality protein that in tests produce a elastic, resilient dough, then it’s correct to describe it as strong flour. In the USA the more straightforward term “bread flour" is used, and baking bread is what strong flour should be good for, or wherever ... Read more

A slice of toasted wholegrain Pumpernickel-style sourdough, spread with butter and the best honey is one of my favourite ways to start the day. Add in hot coffee and I’m in heaven. Bake this delightful loaf in our 23cm USA Pan Pullman Pan - this is a square-sided bread tin with a slide on lid to make square slices. If you don’t have white rye flour you can easily make it by taking one ... Read more

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” ... Read more

Our Jubilee Sandwich Bread Using a Pullman Pan is a great simple white-style sandwich bread that slices very smoothly, excellent for sandwiches if you’re making afternoon teas or lunches. And it toasts and grills quickly giving you that perfect mix of a golden outside and soft crumb inside, just what perfect toast should be. The loaf mainly uses strong white flour with a little wholegrain ... Read more

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 brownies, whereas strong flour requires the millers to buy and mill high-quality wheat which is what cake makers and bread ... Read more

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 Best of British with Cheddar Cheese Scones ... Read more

Get yourself a decent stainless steel dough cutter and make these very easy no-knead Hand-Cut Cornmeal & Olive Oil 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 like. You can either make the dough in one go, will take about 3-4 hours, or leave the ... Read more

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 ... Read more

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 ... Read more

Here you have a Victoria Butter Sandwich Cake Recipe - 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’t need to have butter at a soft room temperature. For more on the unusual ... Read more

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 ... Read more

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, ... Read more

A wheat flour-based sauce has been shown in trials to give a more pleasing flavour – what food tech 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 ... Read more