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Recipes


A wealth of recipes from BakeryBits showing how to make all manner of breads using yeast or sourdough and how to get the most of our equipment and ingredients.

  1. Dark Rye, Light Rye, White Rye, Wholemeal Rye....and just plain Rye

    Dark Rye, Light Rye, White Rye, Wholemeal Rye....and just plain Rye
    We frequently receive questions about rye flour. "What's the difference between dark rye and wholemeal rye?", "Is rye flour wholemeal?" for example. Hopefully this short and simple article will be just the thing to clear up what you need to know about rye flour nomenclature. Thanks to a conversation with Andrew Wilkinson of Gilchester for some of the details. There...
  2. Mixer man /Baker for Mr


    Job: Mixer man /Baker

    Closing Date: 21-07-2020

    Location: NW95BR

    Remuneration:
  3. Rye crispbread rolls with roasted vegetables, barley and goat’s cheese

    Rye crispbread rolls with roasted vegetables, barley and goat’s cheese
    Back in 2003 when I was writing my sourdough book “The Handmade Loaf” I travelled to Sweden to understand rye crispbreads better and made my way to the organic Roslagsbröd bakery. There, huge dimpled rollers were part of the wheel and belt old-school mechanism used – fascinating to watch in its complex Heath-Robinson ingenuity – as they squished and extruded the sticky grey rye dough into pitted sheets that were cut into rings and baked. The machinery made quick work of a very old home method to turn flour into crispbread that would store for months once dried in front of a fire. At home, a knobbly Kruskavel rolling pin would be used, rolling out a simple rye dough – 200g water, 100g rye sourdough at 1:1, ¾tsp salt, and enough rye flour (say 200g) to make a soft mixture – to be cut into discs. Sometimes today you’ll find them made with a mix of rye and wheat flour, and even with other ingredients added.
  4. 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.
  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. Malted Sourdough Apple Crumble Muffins

    Malted Sourdough Apple Crumble Muffins
    Whether you have an apple tree in your garden or you spot some on offer at the market, it’s been a great year for apples. While I do love apple crumble, my children don’t want to eat it every night, so I’ve come up with an alternative - apple crumble muffins. They are deliciously aromatic, with raisins, cinnamon and that wonderful treacle back note form the dark brown sugar, but it’s the malt combined with unrefreshed sourdough that I think really sets these muffins apart.
  8. Sekowa Malted Rye Loaf

    Sekowa Malted Rye Loaf
    Ingredients: Subtitle: Makes 1 loaf Sekowa Pre-ferment: Mix up 12 hours beforehand 35g Sekowa Special Baking Ferment granules 150g water 22°C 100g Stoate's Organic White flour   Main Dough: 650g water at 28°C Sekowa Preferment (above) 1kg Organic Rye Flour (with a little extra for dusting) 20g Seasalt 20g Roasted Barley Malt 20g Dried Malt Extract Useful Equipment & Ingredients...
  9. Heritage Flour Blended Loaf, 50%

    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 your everyday loaf, and each heritage flour has distinctly different flavour… so go on, try some, we have lots to choose from and you will love the flavour!