Yeasted Breads

Barley was one of the more common grains used in baking in Wales, less so in England, and its beautiful flavour and colour of the milled grain is almost forgotten. Barley is much more typical in baking when it’s sprouted and malted, and we have a great range of BakeryBits malted barley that gives loaves a great rise and flavour. There are a few ways you can use barley flour in a recipe like ... Read more

Fresh carrot juice gives these buns a rich golden colour, extra flavour, and sweetness, and helps to keep them soft for several days. You could use other vegetable juices here, like tomato, beetroot, or a mixture, and a home-juicing machine makes this very easy. Otherwise, you can often buy fresh vegetable juices at the supermarket. But the heart of these delicious buns is the flours used, and a ... Read more

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

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

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

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