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Baking Recipes and Advice

  1. 100% Emmer bread with pumpkin seeds and black barley malt

    100% Emmer bread with pumpkin seeds and black barley malt
    Emmer is the perfect flour when you want a bread with heartiness and body, something finely milled everyday wheat flours never really achieve, as they’re not milled for that purpose. In this month’s Bakery Bits recipe I’ve used Gilchester’s Organic Emmer Flour in a method typically used for 100% rye flour breads, where at least half of the flour is fermented overnight – either using yeast or sourdough – then made into a soft batter-like dough the following day with grated vegetable - say pumpkin or carrot - seeds, more Emmer flour, salt and some dark malt to give it a deep blackish colour. The resulting loaf is firm, packed with flavour and heavily seeded. Slice it thinly as you might with a Scandinavian rye bread, perfect for open-faced smoked salmon sandwiches, or as I’m eating it right now: toasted with some great marmalade.
  2. What is Emmer Flour?

    What is Emmer Flour?
    Emmer wheat (Triticum dicoccum), milled to make Emmer flour, was domesticated from a wild grass and Einkorn in the Ancient Near East over 9,000 years ago. Einkorn, together with naked barley, arrived in Britain around 2,000BCE, where together they were believed to have been the principal bread “corn” of Bronze Age farmers. Emmer was not a very high-yielding wheat so...
  3. DOUGH! KNEAD! KNOCK! PROVE! BAKE!

    DOUGH! KNEAD! KNOCK! PROVE! BAKE!
    Organic bread baking for beginners. Weekly Loaves | Pizza Bases | Special Bakes In our one day workshops we cover the basics, methodology, looking at the ingredients, learning the differences between flours and yeasts, measuring and kneading a great bread dough. At the end of the day you'll be armed with enough knowledge to enjoy baking all your own loaves...
  4. Introduction to Sourdough

    Introduction to Sourdough
    A day course with an introduction to making sourdough. Learn how to make a basic loaf and take one home to bake in your home oven. Also learn how to use your starter to make focaccia, ciabatta and a rye bread. Lunch is included in the day. More details on www.sarahraisbeck.co.uk
  5. Christmas Chocolate & Cardamom Twist Recipe

    Christmas Chocolate & Cardamom Twist Recipe
    Here in this month’s recipe I’ve combined the beautiful Spring Oven with Redbournbury’s flour to make a Christmas Twist loaf, with the cardamom-spiced dough rolled thinly and layered with ground almonds, butter, chocolate and brown sugar. Serve it warm with a little brandy syrup and soft whipped cream spooned over.
  6. All-Butter Croissants

    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.
  7. Northwest Sourdough (Online)

    Northwest Sourdough (Online)
    Teresa Greenway, someone Vanessa recommends, teaches sourdough baking through a range of online courses. From an introductory sourdough course, to classic and artisan sourdoughs, bagels and challah, there are courses for everyone. The online format allows you to learn at your own pace, and return to the teaching materials as often as needed.
  8. Bread at Home

    Bread at Home
    Bread making workshops with Janice Bell Come and spend a day in my home to learn the basics of real bread making then take these skills and make bread in your own home. Small groups of no more than four. Lunch is provided - you will make part of it. At the end of the day you will take away...
  9. Rutland Cookery School

    Rutland Cookery School
    Rutland Cookery School is based just outside Oakham in purpose built kitchens, Rutland Cookery School caters for beginners, intermediate and advanced cooks and offers an array of courses from bread making to vegetarian, sushi to baking, knife skills to patisserie. On the bread course by the end of the day you will have a good understanding of yeast – what...
  10. Bakery Institute

    Bakery Institute
    Always wanted to know more about bread baking and want to experience how things work in a bakery? The Introduction Bread&Pastry course is a very intensive week which will give you the experience if various basic disciplines in the wonderful craft of the bakery. In this week you will learn the basics in ingredients, the kneading, the shaping of the...