Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
My obsession with bread sparks curious dinner conversations! Do I like paintings featuring bread? I don’t own a bread painting or drawing yet but in principal it sounds like something I could get into… home bread baker and bread art collector – I like it! I’ve taken a look around to see what’s out there. … Read more
My passion for bread baking and all things #realbread have had the nice side effect of getting lovely bread related gifts for birthdays and for Christmas. Over the years, I’ve received many great gifts – some educational, some decorative, some unusual, unique and quirky. If you are looking for Christmas gift ideas for the bread baker in your … Read more
I’m just back from one of my family visits in Austria. I really love autumn in Austria and in our garden the ‘Zwetschken’ (a local plum variety; ‘Zwetschgen’ in German) were pretty much ready to be plucked off the tree. So that’s what we did and my granny baked the lovely fresh fruit into some … Read more
Bagels are exciting; not only because of their unique taste but also because the baking process involves boiling the bagels before baking them. It’s this process that creates the wonderfully chewy interior crumb while leaving the outside browned, crisp and shiny. There are two different shaping methods – ‘Rope and loop’: Makes a rounder bagel … Read more
I love experimenting with new flours and was very excited to receive a collection of specialty flours as a recent birthday present (thank you Yasmin!). One of the flours in the bundle was chickpea flour and, as a big fan of chickpea dishes, this was the first flour to enter my bread lab. In this … Read more
I started using Kamut khorasan flour in bread baking two months ago and have not stopped using it since. It tastes excellent in sourdough breads and I’ve baked some of the best loaves of bread I’ve ever tasted with this beautiful flour. Here is my Kamut bread recipe, also incorporating flax seeds. I recommend it! “Kamut” is a … Read more
A fantastic recipe brought to you by Annemarie and her son Martin Buchmayr from Franking in the Austrian Innviertel! These delicious rye loaves are baked in a homemade brick oven. Here are some impressions from a typical baking day in Franking- Ingredients – 250g light rye flour (R960) 300g wheat flour (strong bread flour) Approx. … Read more
Described as ‘the antithesis of the industrial factory loaf’ by Hugh Fearnley-Whittingstall, pain de campagne (French for ‘country bread’) is my favourite everyday loaf. This pain de campagne recipe using sourdough starter for leavening the dough is a delightful loaf of bread, guaranteed to please your family, friends or dinner guests. What is pain de … Read more
It’s super quick to make these amazing flatbreads – if the sun comes out you can be ready to put them on the grill in just over an hour! Holidaying in my parents’ house in Austria, we had a family BBQ this afternoon. There is a wonderful ‘Kräuterschnecke’ (which translates as ‘herb snail’) in our … Read more
Austrian bread dumplings are an absolute treat and Zedl, our traditional family bread, is the BEST starting point for making these brilliant boiled bread balls. In general, you will only need a few ingredients to make Austrian bread dumplings: stale white bread rolls, milk, water, eggs, salt and chives for decoration (optional). Austrian bread dumplings are great … Read more