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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. Crusty White With Sekowa Spezial Backferment

    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.
  2. Malty Chocolate Fudge Bundt Cake

    Malty Chocolate Fudge Bundt Cake
    A mouthful of a name, worth it though. A chocolate fudge cake made with the addition of some dried malt extract in place of some of the sugar and baked in a Bundt cake pan. Bundt cakes are becoming increasingly popular as even with no or minimal decoration, the finished cake looks great taking on the ring pattern of the mould and helping to ensure even cooking. The Bundt® pan was invented in the US in 1950 by Nordic Ware and by 1960 became the most popular cake pan in the US.
  3. Roast Barley Malt Flour Loaf

    Roast Barley Malt Flour Loaf
    This beautifully tasty loaf was made using a standard wholemeal sourdough bread recipe, with a small proportion of RBM flour added which lifted both flavour and colour to produce a delicious loaf that once tasted will be gone.
  4. Malted Caramel Slices

    Malted Caramel Slices
    Caramel slices have never - until now - been high on my list of sweets. Usually the biscuit base is too dry and the rest just sweet and rather tasteless. Not so with these! Muntons gave me a recipe to try using their Spraymalt (dried malt extract, DME) and malt extract in place of some of the sugars and golden syrup in the traditional recipe, in both the base and the caramel, from a staff member there called Patsy. What a transformation. The overtones of Ovaltine/Maltesers makes these really delicious with a much more complex flavour. It has been a job to keep them long enough to grab a photo.
  5. Making a Sekowa Baking Ferment Starter

    Making a Sekowa Baking Ferment Starter
    A good way to use the Sekowa Baking Ferment is to make up a batch of starter from it which is then consumed as you make your bread recipes. This article shows how to make a batch of the starter (not a sourdough starter) which will keep in your 'fridge for a couple of months, to be used as you need it.
  6. Marzipan & Orange Mince Pies

    Marzipan & Orange Mince Pies
    Though Herrick’s Christmas Pie was probably filled with meat and gravy, rather than mincemeat steeped in rum or brandy, I almost want to recommend that you similarly sit up to guard these marzipan and orange mince pies, made with sweet all-butter shortcrust pastry. They really are that good. There is a natural synergy between almonds and oranges, but mixed with warm spices and a touch of vanilla there is magic to be found.
  7. Portuguese Custard Tarts

    Portuguese Custard Tarts
    A recipe courtesy of Vanessa Kimbell which taste fantastic, especially if, like me, you slightly over-bake them like I did as the custard takes on a caramel flavour. You may want to make a double portion of these.
  8. Coffee and a Madeleine

    Coffee and a Madeleine
    Madeleines are a quick and easy egg sponges baked in a special tray that gives each cake a shell shape, perfect to accompany a quiet 10 minutes with freshly ground coffee, perhaps while contemplating diving into town for the next round of Christmas shopping.
  9. Rosemary and Olive Oil Sourdough

    Rosemary and Olive Oil Sourdough
    I have tried a few recipes for breads using the combination of rosemary and olive oil, but only in yeasted breads and so I thought I'd work out a recipe that uses these ingredients in a white sourdough. It's not very complicated to make and resultant bread is very fragrant with plenty of rosemary and olive oil flavours coming through and a very soft crumb due to the presence of the olive oil.
  10. Have You Tried Whoopie Pies?

    Have You Tried Whoopie Pies?
    Have you tried them? Whoopie Pies are easy to make and very versatile, simply a pair of small sponge cakes glued together with a filling and, if desired, topping.