Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
Tried and tested bread recipes for home baking. Simple, delicious, rewarding – enjoy!
Buckwheat galettes are a weekend breakfast staple in our house and the wonderfully distinctive taste of buckwheat flour makes for interesting bread baking too. There is quite a variety of robust tasting breads and bakes you can achieve with buckwheat. Here is my selection of the best buckwheat bread recipes. 10 things to know about buckwheat Buckwheat … Read more
Thank you Flavoury for the delivery of my first box of craft beers! Flavourly is an Edinburgh-based craft beer club, delivering subscription boxes with beers from independent producers across the UK – a great way for beer lovers to discover new tastes and flavours. The box of beers comes with a welcome message, a map to ‘meet … Read more
Cutting down on sugar has become a big talking point of late. The health conscious look to decrease their sugar intake, whether it’s due to a dietary restriction or just a general health choice. Someone close to me was diagnosed to be at risk of diabetes after a recent health check-up, so cutting down on … Read more
Very happy with this month’s #TwelveLoaves theme as I LOVE crispbreads. Wonderfully practical for snacking, they keep for a long time and are light, thin and snappy! I find rye-based crisp breads particularly tasty, so I’ve opted to make a rye crispbread recipe which is both full of flavour and easy to prepare. If you are … Read more
Poppy seeds feature frequently in Austrian baking. Sprinkled on top of bread rolls, mixed into multi-seed wholemeal loaves or swirled up in sweet dessert bakes, they add a wonderful contrast colour, very distinctive earthy flavour and are fun to bake with. Here, I’m showcasing the delightful Mohnstrudel (poppy seed strudel) as one of my favourite poppy seed bakes. In Austria, … Read more
Buchteln or Rohrnudeln are sweet baked pull-apart yeast buns. These are traditionally filled with jam or baked on a bed of fruit (most commonly plums or damsons). The Buchteln are packed closely in a large baking dish (usually made from enamel) to stick together. They are served warm for afternoon coffee/tea or dessert and even for … Read more
This month’s theme for the #TwelveLoaves bakers is Malt. I have previously used malt extract for dark wholemeal breads to add flavour and as a source of sugar for the yeast. However, with malt taking centre stage this month, I wanted to do more and decided to home-malt rye grains to make my own malted flour. … Read more
It’s all about Jewish breads this month for the Twelve-Loafers. And while I’m baking challah and light deli-style rye breads regularly, I wanted to do some research before deciding on this month’s bake. I decided to purchase the book ‘Secrets of a Jewish Baker – Authentic Jewish Rye and Other Breads’ by George Greenstein and although … Read more
Packed with omega-3 fatty acids, antioxidants, calcium and fibre, chia seeds are all the nutritious rage at the moment. I’ve been crunchifying chia seeds in my home-baked granola for a while – the best breakfast! – and recently also started working on a chia seed bread recipe. Using chia seeds in baking is a great way of … Read more
This week I’m celebrating sweet breads with #twelveloaves and I have chosen to bake this wonderful saffron bread. Saffron adds a mellow, slightly bitter taste to the bread which works well with the sweetness of the raisins. This saffron loaf is a beautiful breakfast bread, delicious with honey. Breads similar to this are traditionally served in Sweden … Read more