Recipes

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

With its caramel coloured crumb and an open bubbly texture, this malted focaccia is relatively easy to make by hand but super-easy with a machine. Here I mixed this in the Ankarsrum Assistent with the dough hook attachment and scraper, but you can mix it by hand in a Swedish stainless steel mixing bowl. The flour used, Mulino Marino's excellent Organic Type "0" Manitoba Flour gave it an ... Read more

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 hummus, 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

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

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 bowls  Method Place the Einkorn or ... Read more

Like a supercharged granary loaf this malted sandwich bread recipe combines BakeryBits range of grains and seeds – sunflower, linseed, oats, pumpkin, and corn – with one of my favourite flours from way back. Matthew’s Organic Cotswold Crunch is a white wheat flour mixed with powdered malt and rolled and toasted malted barley grains. Making an exceptional granary-style sandwich bread: perfect ... Read more

For the very best breakfast you need a great English-style muffin, baked on a griddle inside muffin rings. So, if you get one of our BakeryBits custom-made Welsh Baking Stones and a few of BakeryBits Handmade Heavy-Duty Stainless Crumpet Rings, you'll find that making them becomes addictive and a pleasure. The crumpet rings help the muffin to rise as they keep the muffin’s edges soft, and ... Read more

Though I’ve called this white bread, the flour I’ve used here is a French stoneground variety from the Foricher les Moulins, near Paris, called Farine de Meule and it produces a crumb with a light caramel colour and a rich wheaten flavour. It’s not 100% wholemeal as it has only some of the bran finely milled into it, meaning that it has a close crumb (fewer air bubbles) compared ... Read more

Simple flatbreads can easily be made at home using BakeryBits’ traditional Welsh Bakestone: a handy steel plate, often called a griddle, that sits on a stovetop. Perfect for cooking all kinds of flatbreads as you can get a spatula underneath the edge of the bread easily without the nuisance of a frying-pan’s rim. This easy yeast-free recipe uses two-thirds wholemeal flour and ... Read more

A trio of grains – wheat and rye flours, plus oats - give this simple soda bread lots of flavour. The porter, a kind of very dark beer (Guinness is a porter), adds both dark colour and a gentle hoppy malted flavour which I like, but you can replace it with the equivalent amount of water or milk with 10g Organic Meridian Fairtrade Blackstrap Molasses, or 5g of our Roasted Barley Malt Powder ... Read more

Making your first loaf of bread, and you want something that's like a regular white loaf but a bit more special? Then this very easy almost-white loaf will be a great place to start. Quick to mix together, almost no kneading, and rich with flavour. You can make it with all-white flour but start with a little experimentation. Choose one of BakeryBits superb stoneground flours – like ... Read more

Though a simple icing can be made by mixing together icing sugar and water until smooth, it sets with a dull surface and a brittle texture that can fall off pastries. This is because sucrose, what icing sugar technically is, recrystallizes as it cools. Adding glucose, another kind of sugar, to the sucrose interferes with this recrystallization and creates a semi-glossy sheen to the icing and ... Read more

A rich but simple-to-make bake-stable custard perfect for piping into pastries before baking. Or to use when cold whisk together with double cream for the most luxurious custard imaginable. A perfect way to show off our BakeryBits Madagascan Whole Pod Vanilla Powder. The custard powder just adds a little extra yellow colour to the cream, but you can simply use cornflour (cornstarch) as the ... Read more

Like the croissant is to France, boller are to Norway, although we eat them with coffee at parties and when walking the forests and mountains. They are a milk-based bread, lightly sweet with just a hint of cardamom. Boller are available everywhere in Norway with and without raisins but I have an overwhelming sense of disappointment when having one without, so always include them. The most ... Read more

Our BakeryBits Christmas recipe is a 1950s sweet candied-fruit focaccia with flavours reminiscent of a great panettone, the crumb swirled with sugary ground almonds in a Sfogliato-style, and of course using the very best ingredients available to you here at BakeryBits, delivered fast. Easy to make, the perfect small gift for friends when you visit this Christmas. It's based on an old 1940s sweet ... Read more

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 ... Read more

BakeryBits is known the world over for making it easy to buy and enjoy excellent and unusual stoneground flours, heritage grains, as well as the finest roller-milled flours used by the best artisan bakers. So, we thought that this year our mince pies should continue that celebration and combine stone-milled flour – from one of our many great millers we stock, or out of your own Mockmill – with ... Read more

This version of panettone I’ve written for you here follows Massari’s now-classic methods, from his & Zoia’s landmark book on sweet dough making, Cresci: The Art of Leavened Dough, but uses commercial yeast as a base for the mother dough. Massai describes this sort of yeasted method as a very respectable alternative to the one made with natural leaven (known as Lievito Naturale, Pasta ... Read more