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Yeasted Breads

  1. 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 ultra-refined roller-milled wheat flour and produce the... Read more...
  2. 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 for a great cheddar cheese plowmans with pickle, ... Read more...
  3. Almost White Bread

    Almost White Bread 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 based on my 2009 failsafe white bread recipe from The Guardian 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 – ... Read more...
  4. 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...
  5. Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig

    Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig 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 Rainbow Mix peel to take it further, and give a distinctly delicious orangey-citrus flavour. ... Read more...
  6. Recipe: Heritage Harvest Wheat Cider Loaf

    Recipe: Heritage Harvest Wheat Cider Loaf In this new age where we’re either used to lockdown or feeling less inclined to travel, I find myself thinking more about the journey ingredients take to get from the field to my table. The grain used to make flour is no exception. It used to be said, until not so long ago, that all of us, the world over, could only make fine bread from high-gluten Canadian wheat varieties. And we believed it, mostly, even though hundreds of years of evidence... Read more...
  7. Recipe: Pain Complet with Honey

    Recipe: Pain Complet with Honey In France a “Pain Complet” is almost what we would call a wholemeal loaf. However, the flour used is typically slightly more refined: often roller milled without the wheat germ, resulting in a bread with a rich dark crumb colour, but a rather lighter texture than our regular 100% wholemeal bread, yet maintaining a bold bran flavour. This means that if you want to add other ingredients like olives, fried shallots or walnuts, you’ll still get... Read more...
  8. Recipe: Easy BBQ Burger Baps

    Recipe: Easy BBQ Burger Baps We all like to rush out at the first sign that there might be some sunshine, dust down the barbecue and savour the smells and flavours of outdoor cooking. In the UK, each sunny day may be the last for some time, so we have to make the most of it! One part of the barbecue that seems neglected is the burger bap. We seem to sacrifice quality for ease, and happily put our lovingly carbonised sausage or burger into a flavourless, soggy bread bun. ... Read more...

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