The Baker's Blog

This soup pairs perfectly with our Pumpkin Bread recipe or works well as a stand alone for whatever bread you have to hand to mop up the last remnants from the bowl after eating. I like to experiment with different types of pumpkins as they give different results. Some of my favourites are Crown Prince, Turban, Butternut and the Hubbards, both Golden and Blue. These all have different taste ... Read more

Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about. Picture Perfect Pumpkin Bread Recipe gives you just that. I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter. While pumpkin soup making I had some leftover roasted ... Read more

You’ve got the right flour, spent time mixing it, shaped it correctly, and the rise looks good, then you try slashing the loaf with a knife and it drags and looks ugly. Well, we’re here to help you avoid that and finish your loaf as well as you started it. BakeryBits was the first UK company to offer French dough slashing blades for sale in the UK to the  public, and since then ... Read more

Finnish shortbread are not actually Finnish! Now that's out of the way they are shortbreads and 100% tasty. The Danes say they invented these traditional Christmas biscuits and call them Finnish bread (Finskbrød in Danish) where as the Swedes maintain that they invented these tasty Yuletide treats and call them Finnish sticks (Finska pinnar in Swedish). The Finns could not give a hoot, and ... Read more

I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night. The buns are soft and airy - softer still with the addition of the carbon powder -  and sprinkled with sesame seeds for a little contrast and ... Read more

One thing I used to bake a lot in the 90s as a teenager and also in my early twenties when living abroad in Norway, Switzerland and Spain was Swedish Scones. They're not the same as English scones and are more akin to making soda bread, only we use baking powder instead of bicarbonate of soda. I have fond memories making them in the mornings, surprising family and friends to create freshly baked ... Read more

Granola first made an appearance in 1863, then called “Granula” but it wasn't until the late 1960s that the modern style of Granola was invented, slowly growing in popularity until hitting the mass-market in 1972. It has continued to grow in popularity ever-since but not always for the better: some producers have added cheap fillers to reduce the production costs thereby lowering the quality ... Read more

An Interview with Annika Naish from "Fika" Bakery in Exeter Fika (pronounced Fee-ka) is Swedish for slowing down, taking time out and sharing a tasty snack with friends or colleagues. However there's no slowing down with the energetic Exeter based Annika, who when not singing or composing jazz or working out at the gym, runs a very popular micro bakery business in Exeter, Devon. She has taken ... Read more

You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark. When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.   Here is a simple recipe for you to try on a nice slice of ... Read more

My Danish-Style Rye bread recipe comes from my 22 years living in Copenhagen, where people either bake or buy rye bread for their family every week. Indeed, most Scandinavians eat rye bread daily and the Danes are no exception. Similarly to crispbread (like Ryvita), everyone from little kids to burly men eat what looks like dainty slices of rye bread for their lunch. It wasn’t until I tried ... Read more