Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
This millet bread recipe makes a perfect breakfast bread and delicious accompaniment for vegetarian stews. The recipe bakes a bread with a moist and spongy crumb and crunchy crust. Little grainy millet beads are baked into the dough. It keeps well and stays moist for days as the millet grains are great for retaining moisture. I use yellow millet … Read more
Osterpinze is a delicious Easter bread, made with an enriched yeast dough (milk, eggs, egg yolks and butter) and flavoured with anise wine and lemon zest. It’s traditionally baked for Easter in the South of Austria (Styria), although its origins can be traced back to the region of Friuli in Northeast Italy. The traditional way the … Read more
Dark chocolate and sour cherry is one of my favourite flavour combinations. You will know how well they work together if you have ever tasted a good Black Forest Gateau. When the Bread Bakers Facebook group opted for the topic ‘cacao’ this month, I wanted to bring these flavours to life in a swirl bread and decided … Read more
This is a wonderfully easy and delicious recipe I put together for my friend Victoria. Having tasted an exceptional date and walnut bread on a recent trip to the Scottish Highlands, Victoria was looking to replicate this delectable treat at home. It’s always nice to be inspired by food when you’re travelling and even better to … Read more
Last week, an invitation to a Lebanese food themed dinner party was quickly followed by the kind request to supply suitable Lebanese flatbreads. I was more than happy to oblige by baking a batch of manakish za’atar! On the menu was a fantastic spread of delicious Lebanese mezze from homemade labneh and tabbouleh to baba ghanoush followed by a main … Read more
Pancake Tuesday this year revolved around a bag of recently acquired sorghum flour. An ancient cereal grain, sorghum’s mild, sweet taste and soft texture makes it a versatile ingredient. The sorghum flour pancakes turned out well in both the sweet and savoury recipe versions. Sorghum doesn’t have an inedible hull like some other grains, so the flour is … Read more
I’ve been making pita breads with yeast for a while now. Last weekend, I attempted my first sourdough pita breads. Part of me thought that sourdough wasn’t powerful enough to make the dough puff. I should of course know better by now. Sourdough pita bread (without the addition of yeast) works really well and tastes even … Read more
This is a recipe for a wholemeal spelt sourdough bread using only wholemeal spelt flour and spelt grains. This bread shows that, contrary to popular belief, it’s possible to achieve a very well balanced loaf of wholemeal spelt sourdough bread with a wonderfully aerated crumb held together by a crisp chewy crust. A big thanks to … Read more
I’m writing this post for a friend who has been advised to eliminate wheat and rye from her diet in favour of spelt flour. As a fellow sourdough devotee, I’ve written up this spelt sourdough starter recipe to help get the new baking routine underway. Firstly, a few words about the humble spelt… Evidence suggests … Read more
Do I like oatcakes? Until recently I was unconvinced. Oatcakes conjured up dull images of half eaten packets of stale oat crackers at the back of our snack cupboard. In my mind, they had always been much less appealing than other crispbreads. I guess I’m more of a rye girl! But… there has been a revelation. Try this … Read more