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

    100% Emmer bread with pumpkin seeds and black barley malt
    Ingredients: Overnight ferment: 350g water, room temperature 1/4 tsp fast-action yeast (or 50g sourdough starter) 70g live plain yoghurt (leave out if you’re using sourdough) 300g Organic Emmer Flour For the final dough: 15g Roasted Barley Malt (optional) 150g grated raw carrot 10g salt 200g pumpkin seeds 200g Organic Emmer Flour Extra flour to finish Useful Equipment & Ingredients: Master...
  2. 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.
  3. 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.
  4. 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...
  5. Sekowa Malted Rye Loaf

    Sekowa Malted Rye Loaf
    The Germans are known the world over for their rye breads. They also have a hugely popular product called Sekowa, which is essentially a ferment not dissimilar to sourdough that they use to bake long slow fermented bread with. Unlike sourdough though, Sekowa is made using honey, organically grown peas, wheat and maize and the microorganisms are a result of...
  6. 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...
  7. Instant Cranberry & Orange Mincemeat

    Instant Cranberry & Orange Mincemeat
    Makes 2 x 440g jars Prep time 15 minutes Cooking time 15 minutes Ingredients 200g soft brown sugar 200ml dark rum 300g fresh cranberries 170g sour cherries 200g mixed currants and raisins 130g candied orange peel 30g peeled, very finely grated fresh ginger 1 tsp Fairtrade ground nutmeg 1 tsp Fairtrade ground cinnamon 1 tsp Ndali Fairtrade vanilla powder Christmas can be a really busy time, and I’m always grateful for any ideas that help me get everything done without too many late nights or tantrums. So while in a perfect world, we might all be stirring our mincemeat together during November, the truth is we sometimes put things off until the last minute. So here’s a recipe for a really delicious mincemeat that doesn’t have to be made weeks in advance… you can even keep the ingredients in the store cupboard as an insurance policy against the mince pies all running out on Christmas Eve. Mincemeat is a peculiarly English invention. In the Middle Ages, our ancestors didn’t have our inhibitions about mixing meat, dried fruit and spices together, and the use of expensive imported ingredients meant you could demonstrate your wealth (and not as is sometimes suggested, cover up the flavour of rotting meat!). Then, as merchants travelled farther afield, they discovered new and exotic ingredients such as sugar, aromatic spices and citrus fruit.  As sugar became cheaper, mincemeat became less a savoury dinner course, and more a sweet end to the meal, and by the 1840s, Eliza Acton is writing a mincemeat recipe where the only meat is beef suet. Continue reading →
  8. Easy BBQ Burger Baps

    We all like to rush out at the first sign that there might be some sunshine, dust down the barbecue and savour the smells and flavours of outdoor cooking. In the UK, each sunny day may be the last for some time, so we have to make the most of it! Read More
  9. Crusty White With Sekowa Spezial Backferment

    The Sekowa Spezial Backferment is an alternative to fast-acting yeasts and to sourdoughs or levains. It is a honey-based ferment very popular in Germany since it gives many of the qualities of sourdough breads without the need to look after a starter. Read More