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Heart-shaped ficelle - crunchy thin baguettes

Heart-shaped ficelle - crunchy thin baguettes
Ficelle are very thin baguettes, crisp and so delicious, and here I’ve made them into heart-shaped rolls: they’re still long, thin and crisp but with an angled cut in the middle I was able to shape them into heart-shaped rolls that are sweet to look at, and so good to eat. The great flavour and crunch is really all down to using a type of French flour known as T55, and the Cotswold ... Read more

Sponge Finger Biscuits (Savoiardi), with semolina and nutmeg

Sponge Finger Biscuits (Savoiardi), with semolina and nutmeg
Such a great flavour, and relatively easy to make once you get the hang of folding flour into a very aerated whisked egg. What the semolina does is absorb moisture from the mix during baking which means they dry very quickly in the oven. This makes them perfect for soaking up liquids, from the fruit and jelly in a classic trifle to the coffee in our Tiramisu recipe. Here I’ve added nutmeg to ... Read more

Extra-Special Tiramisu...and extra easy

Extra-Special Tiramisu...and extra easy
Tiramisu is the most famous Italian dessert, and such a classic I only wanted to enhance it gently. Great coffee has many complex flavours depending on the region it’s grown in, the bean varieties used, different altitudes and climates, farming methods, roasting techniques, so many factors. And one flavour I taste in some is a maltiness, so I though I’d enhance that with some ... Read more

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 or Einkorn flours, the heritage grains that have an undeserved reputation for being tricky souls that won’t behave themselves. 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 ... Read more

Soft Ginger Cake with Rye, Wheat & Oats

Soft Ginger Cake with Rye, Wheat & Oats sliced with a bag of rye flour
A rich, soft, spiced traybake that is absolutely packed with stoneground flour, rolled oats, and shreds of marmalade peel. It’s also not too sweet so perfect for a mid-morning slice of ginger cake. The combination of stoneground rye flour with wholemeal wheat flour, and just a little roller-milled white flour, gives you the perfect balance between a flavour-rich cake as well as a light delicate ... Read more

Saffron Spring Onion Garlic Bread Rolls

Saffron Spring Onion Garlic Bread Rolls
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

Dark Malt Focaccia - Supercharge Your Focaccia

Dark Malt Focaccia - Supercharge Your Focaccia
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

Malted Sweet Potato Sub Rolls

Malted Sweet Potato Sub Rolls
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

Wholegrain roasted root veg, onion almond melt Ⓥ

Wholegrain roasted root veg, onion almond melt Ⓥ
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

Wholegrain Tomato Soup Ⓥ

Wholegrain Tomato Soup Ⓥ
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

Malted Multigrain Bread

Malted Multigrain Bread
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

Cider Cornmeal Muffins with our Welsh Baking Stone

Cider Cornmeal Muffins with our Welsh Baking Stone
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

French-Style Crusty White Bread

French-Style Crusty White Bread
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

Mixed-Wheat Flatbread Recipe using a Welsh Baking Stone

Mixed-Wheat Flatbread Recipe using a Welsh Baking Stone
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

Easy Three-Grain Soda Bread With Beer and Molasses

Easy Three-Grain Soda Bread With Beer and Molasses
A trio of grains in our Easy Three-Grain Soda Bread With Beer and Molasses – 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 ... Read more

Almost White Bread with Stoneground Flours

Almost White Bread with Stoneground Flours - sliced
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

Glacé icing for pastries

Glacé icing for pastries
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

Pastry Cream - Crème Pâtissière

Pastry Cream - Crème Pâtissière
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
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