This is an overnight ferment studded with walnut, at 75% hydration so easy enough to handle but still wet enough for moist, open crumb. You must have a ripe, happy starter that at least doubles reliably. Your workspace need to not stray too far from 26.5c, otherwise you'll need to make adjustments to the fermentation time. Everything is done by hand, no kneading required!
A mixture of Shipton Mill seeds, rye and sourdough starter ideal with cheese or bacon!
A tasty, easy, no knead bread. This is for a single loaf
Very nutritious, moist and tasty bread; wholemeal spelt's slightly harsh flavour delightfully offset by the use of dates
Super easy no kneed recipe - fantastic with cheese board or for breakfast! great for when have friends staying
Delicious little buns to share with your little coffee,
Fruity and Nutty - makes great toast!
A crunchy, chewy biscuit with zingy lemon. Perfect with a cup of tea!
Made with sourdough and organic ingredients .. Freezes well.
To add a little crunch I topped with chopped caramelized hazelnuts dusted in cocoa
This Italian biscuits called biscotti which means twice baked are my favorite festive bakes . Give it a go, your house will smell festive for hours, your cookie jar will be full ( not for long ) they are a real treat, perfect gift for friends and family.
Sometimes you need something special! Whether you'll have this bread for breakfast or during a meal, the unique taste is going to stay with you. Enjoy!
With the current autumn and the colder months, we notice greater desire for carbohydrates, especially those not healthy .. I try meet you half way and share with you more healthy alternatives, eg. cake
Great with cheese, not too sweet for sandwiches and perfect just toasted with fresh dairy butter - what's not to love!
A moist loaf full of flavour from the hazelnuts and spice mixed with the sweetness of the prunes. Versatile with sweet toppings as well as savoury.
Perfect bread for the autumn, although it can be prepared all year round as long as you find pumpkin. Really great along a good blue cheese.
These gluten free muffins are a favourite with children. The addition of lemon zest and poppy seeds makes them really special.
Super easy to make, you can do them in advance and refrigerate for up to 3 days - just cut as many cookies as you want to bake from the chilled dough log and they'll be freshly baked every time. They keep really well in an airtight tin if they're not scoffed at first sitting.
A wholesome nutty bread lovely toasted or with cheese.
A moist, nutty flavoured classic sourdough. Inspired by Richard Bertinet who, through his books has taken me onto a different level with bread making.
This coffee & walnut cake is absolutely divine when you use Shipton soft cake & pastry flour.
A deliciously nutty and treacly spelt loaf for all times of the day.
This recipe makes a wonderful moist cake but due to the type of ingredients it does require a food processor! I regularly include this healthy cake in my chidren's lunch boxes. It keeps for a week in the fridge and any dried out crumbs may be served with icecream or part of a custard style desert, so there's no waste!
These crisp cookies can be made with any fruit flavoured yogurt (I use varieties produced by Yeo Valley). Enjoy experimenting with the recipe! Makes 20 biscuits
A hearty, sweet and delicious dark rye bread for savoury toppings or breakfast
delicious crusty nutty taste
A fantastic dessert or an afternoon cake!
Full bodied, hearty bread with a great texture
I went to my first festival this month and made some delicious rolls to take with me and share with friends. They were great with brie on the first day (it doesn't matter if it gets hot and runs), then went well with fried eggs as egg banjos for breakfast and are really tasty on their own, as they are filled with great ingredients!
A lovely wholemeal/organic white bread with a delicate walnut crunch and sweet pears poached in mead with an extra hint of honey. This little beauty can be made with a 60/40 mix of wholemeal / white or add light rye flour for a little extra flavour. Rye gives it a stronger texture. When I lived in Germany, Birnenbrot was always made with light rye flour. My two young boys however are not fooled by me trying things different on the bread front, so you can use wholemeal which keeps the crumb soft! We adults enjoy this with a bit of gorganzola , camembert, or Roquefort (no need for chutney) and a lovely glass of your favourite red or white wine. The boys love this for breakfast too, warmed up with butter. I used Lindisfarne Mead from a recent trip at Easter, but apple juice works just as well.
Dairy free show stopper!!!
Recipe from "Crust - Bread to Get Your Teeth Into"
A nutty,tasty loaf.
Quick and delicious. Disappears ins seconds!
Perhaps this is not a recipe which would immediately seem characteristic of Christmas but these scones make s wonderful contrast to the richness of Christmas fare. Very versatile they can be made in a large chunky shape for a light lunch with soup or served with a mild cheese like Brie with grapes or for delicious nibbles with drinks cut quite small and serve halved and topped with Brie flashed under the grill to melt.