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Bread Recipes

  • Vanessa Kimbell's Friday Night Sourdough

     This is my standard overnight loaf that I teach beginners. It has the same 68% hydration we use in the village bakery, but has the long slow prove that is classically from San Francisco.  Feel free to add another 20g of water to get a bigger crumb if you are confident in handling a wetter dough. As any Frenchman will tell you, nothing gets you off to a better start at the weekend that a  large sourdough loaf fresh from the oven.  There is no mystery to this -  it’s all about the timing. This method allows you...

  • Ethiopian Honey Bread

    I have plaited this loaf, but you could also bake it in a boule for a simpler shaped loaf. This bread is deliciously aromatic and flavoursome. The combination of spices, sweetened by the honey needs a strong white flour, although you could also use 00 Soffiata flour for a more refined texture but I think the texture in Stoate’s stoneground white gives the dough a slightly more robust structure, which I feel compliments the flavours beautifully. I have used osmotolerant yeast which is for enriched dough such as this. Dabo is a celebratory bread, not an everyday bread. Dabo is...

  • Sharpham Park Farmhouse Loaf From SPELT by Roger Saul

    From Spelt by Roger Saul © Nourish Books 2015, commissioned photography by Lara Holmes This wonderful recipe is from From Spelt by Roger Saul © Nourish Books 2015.  It is a really delicious and straight forward loaf.  If you don't have any spelt portage flakes, then try using some sunflower seeds. Cooks’ tip Warm proving is fine and will produce a good result for breads generally, but for more in-depth and complex flavours, you could try cold proving. For example, you could make a dough in the morning, leave it in a cool place all day, then finish...

  • Rosinbrod

    This is quite possibly one of my favourite breads of all time.  It is dark, sweet, rich and fragrant, and improves as it ages, (not that it ever gets very old in our house.) It seems rather sticky to begin with, but it does come together.  I cannot emphasis enough that fresh spices make the world of difference when you are baking, so if you are delving deep in the back of a cupboard to find an old pot of something, please fling out old dusty spices, that are long past their sell by date and use fresh ones. Lastly...

  • Minestrone Sourdough

    Making Bread Together by Emmanuel Hadjiandreou is my favourite book of 2014.  I wrote about this great bread making book just before Christmas and I am delighted to be able to share this recipe for a wonderful filling bread is from infused with an array of flavours.  It has got potato, celeriac, carrot, leek, red onion, garlic and oregano – all the components of a hearty minestrone soup. It’s fantastic for a winter’s day and feels like a meal in itself! Because this recipe involves a sourdough starter, it will take some time to make, but it’ll be worth it!  Ingredients: ...

  • Rolled Oat Sourdough Boule

    The cold weather is drawing me instinctively towards comfort food and a love for my porridge. Oats are very versatile and adding them to sourdough changes the texture and flavour of your loaf.  The crumb is softer, and slightly moister, and the oats add a gentle flavour. Nutritionally whole oats are an excellent source of fibre, protein and vitamin E and have a specific kind of fibre referred to as beta-glucan, which is effective in lowering cholesterol. How to stretch and fold sourdough from Vanessa Kimbell on Vimeo. I teach this bread in the winter and...

  • Finnish Christmas Buttermilk & Rye Bread

    Joululimppu is a typical Finnish Christmas bread. Irresistibly moist from the buttermilk, this bread is dark and nutty from the rye flour, sweet from the treacle and fragrant from the toasted fennel and caraway seeds. It's not difficult to make and will fill your kitchen with the most delicious Nordic flavours as it bakes. This is one of those recipes when a Cloche is worth its weight in gold, not just because you get a beautiful even bake, but with the treacle in this bread it is easy to burn, so the even heat distribution protects the bread as it...

  • Heritage Flour Blended Loaf, 50%

    Baking with heritage flours compared with modern varieties can present some interesting challenges which are worth the effort to overcome. Some will, if used as a direct replacement for a modern fluffy white flour will give a denser texture, which of course would have been the norm. However, what they lack in bounce they more than make up for in flavour. To get the best of all worlds you can simply blend a modern strong white flour with a heritage flour of your choice.  You will find that the addition of heritage flour brings a delicious flavour and texture to...

  • Rosemary, garlic and Parmesan Flatbreads

    Serving suggestion - slice in half, fill with garden salad and lamb sausages These flatbreads are so versatile.  They are wonderful torn up and loaded with humous or taramasalata alongside a glass of chilled white wine, but equally they are perfect for sandwiches the following day. We serve them lightly toasted with barbecued lamb sausages and garden salad for supper. If you are making theses on a hot summer's day you can prove them for 3 hours on the kitchen work surface, and they will be ready to bake much sooner than if left overnight. You can bake...

  • Alex Gooch's White Spelt Foccacia

    Last year saw Alex Gooch win the flatbread category of The World Bread Awards with his roast beetroot and Ragstone focaccia.  So we are delighted to share this recipe from Alex. When I asked Alex what it takes to make a winner he replied,  “great bread takes patience and instinct and I love making bread making, it brings you into the moment completely and you just can’t beat that crackle as you squeeze a stone baked ciabatta!” Note that this is not a recipe for the novice, it is for those who already have a feel for baking...

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