Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
Time to try a new Moroccan recipe! I adore the flavours of Moroccan cooking – harissa and ras el hanout spices, the citrus tang of preserved lemons and wonderfully aromatic sweet and savoury ingredient combinations. When this month’s Bread Bakers theme was announced as ‘peppers’, I decided to make a stuffed Moroccan flatbread recipe I’d been meaning to … Read more
Whenever I visit my family in Austria and return to Scotland, I bring back some tasty Austrian goodies for friends and plenty of delicious treats for myself. If you are looking for foodie souvenirs to take back home with you from a trip to Austria, have a look through my list of essential Austrian food gifts. My favourite … Read more
Living in Scotland means that I’ve had to wait until mid-July for my first BBQ of the year. When it arrived, the allotment was in full bloom and potatoes, berries and herbs were ready to be harvested. On the BBQ menu: chicken-filled cemita rolls, a potato salad with spring onions, a rhubarb and blackcurrant crumble with … Read more
In anticipation of this year’s autumn harvest and the delicious grapes my family grow at our old farm house in Austria, I’ve prepared a grape bread recipe to take advantage of the grapes’ delicious sweetness in a celebratory loaf. I’m posting this recipe as part of this month’s #BreadBakers get-together hosted by Mayuri’s Jikoni. Grape Bread Recipe … Read more
This is my mum’s Austrian Goulash soup recipe, a hearty stew made with paprika spice, beef, waxy potatoes and Wiener (same as Frankfurter) sausages. Austrian Gulaschsuppe is a typical autumn and winter dish, delicious when it’s cold outside – although it works well year-round in Scotland…! Austrian Goulash Soup Recipe This Austrian Goulash soup recipe serves … Read more
Black bread (‘Schwarzbrot’ in German) is a type of bread, typically made with wholemeal rye flour and of a dark brown colour. There isn’t a universally valid definition of what black bread or Schwarzbrot is; however, the main common denominator is a high proportion of rye in the dough. What is black bread? Typically based on … Read more
I finally invested in a La Cloche baking dome earlier this year and what an amazing purchase it was. My loaves now brown more beautifully and I’m able to achieve a delicious looking and tasting crust while retaining a moist and chewy crumb. The baking dome arrived well-wrapped in its box and was immediately used to bake this … Read more
The crunchy oatcakes I made earlier this year were the start of a new baking passion: baking with oats. Having experimented extensively over the past few months, baking with oats has become my new favourite thing. I put together this mini-guide as an introduction to this fabulous bread baking ingredient and you’ll also find my favourite oat … Read more
My standard mid-week breakfast consists of porridge (in the winter), granola (in the summer) and a slice of bread with butter and honey or jam. Saffron bread and a plain old-fashioned milk loaf work well as breakfast breads and so do fruit and nut breads. This dried apricot bread with walnuts – baked in honour of this month’s #BreadBakers theme … Read more
Back in 2009, I went on a road trip from Alberta to Vancouver, driving through the stunning landscapes of the Canadian Rockies. We stopped in the friendly city of Nelson along the way, staying in the delightful Cloudside Inn. For breakfast, a bowl of deliciously crunchy and wholesome granola was served, the perfect start to our day exploring the Kootenay … Read more