Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This is my take on a 5 seeded baguette (baguette cereales) I love to buy when visiting France. I use a breadmaker to mix dough, hand shape into baguette shapes and cook on silicon lining on baguette tray.
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
Makes two 500g loaves of moist rye/white chewy, malty sourdough. Great toasted with jam or eaten as it is with cheeses, smoked fish, or whatever takes your fancy.
Two light, tasty wholemeal loaves with zero fuss. It came from one of the UK's first vegetarian restaurants - Stones, in Wiltshire. With the addition of Shipton Mill flour, it's incredible! Sorry about the upside down photo - it won't respond!
This is a simple sourdough loaf using Shipton Mill No 4 flour and a small percentage of organic wholemeal. I use light rye flour for my starter and the leaven is made with No 4 flour. I start the leaven in the morning and the loaf around 3 o’clock in the afternoon. At around eight o’clock it is ready to go in the fridge over night. I bake the loaf straight from the fridge in a Dutch oven which has been in the AGA overnight. Its a really delicious uncomplicated loaf with a nice brown crust - thats the best bit.
Looking to use your sourdough discard? Here's a great way to give leftover or inactive levain a second chance! In this recipe, your discard will contribute flavour in the easy, same-day bread.
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
Back in the day Stokies would pass half a dozen Oatcake Shops to buy from their favourite place. It's all about the texture, flavour "and 'em not being being too thick, duck". In homage to High Lane, Tunstall I now make these in exile at home in the Welsh hills on a cast iron planc usually used for Welsh Cakes.
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
Rye based starter and a little Spelt make for an extremely tasty loaf. Quantities given makes 2 loaves (or 1 very big one!). This is adapted from Foodgeek's 'Basic' recipe on Youtube to have a much higher wholemeal content. You can use any starter (though this may alter the balance slightly), and increase or decrease the spelt content (even leave it out if you don't have any, just use the same additional amount of WM).
OK, so if like me you love a toasted teacake with a generous helping (slice) of butter on it you just have to try this recipe. Some of the steps may seem a little excessive (like the 24hr cognac bath for the raisins) but trust me – the results are worth it.
This recipe is for delightful Semolina Sourdough Bread containing Sesame and Nigella Seeds and having a lovely nutty flavour with soft texture. It is delicious drizzled with olive oil and is a favourite in our house.
A really flavoursome, nutty, savoury and crusty wholemeal loaf. Perfect to eat with Summer salads, to accompany a cheese board or to have wirh a bowl of soup
Tasty and springy textured loaf. It's taken some experimentation to get a spelt and rye recipe to work in my Panasonic SD254, which doesn't cater for these flours. But the following recipe produces great loaves baked on the wholemeal rapid setting. I weigh the water for more accurate results: 1gm= 1ml
Are you using traditional sourdough starter methods, but fed up with the waste of throwing 50% of your starter away pre-feeding or trying to avoid any waste by coming up with recipes to use the spare? Well, here’s another solution - zero waste sourdough starter.
This was adopted from a recipe I found on youtube, but I just tweaked it myself, its 75% White Spelt Shipton Mill, with 25% wholemeal Shipton Mill stone ground flour. 73% Hydration with extra sesame seeds and some mixed seeds. Its a perfect loaf with great flavour and taste, the seeds work nicely too.
A yummy caramelly sourdough with an added fresh aroma and flavour from the fennel. Great for sandwiches. I even like it with jam. You can do this without the fennel and it's still delicious. The method uses a Kenwood Chef. It makes two loaves with 900g total flour - a good size for a Kenwood Chef to cope with. This takes 50 hours over three days. My times assume you're free during the day, but you could adjust them to fit your schedule
Bread dough 60 grams organic extra coarse wholewheat starter 300 grams water, tepid (75°F) 300 grams organic white stoneground flour 45 grams organic light malthouse flour 45 grams organic wholemeal spelt 8 grams fine sea salt
Organic Wheat and Spelt flours produce a light and easily digestible sourdough, the addtion of pumpkin seeds adds flavour, health benefits and texture to a stunning boule.
Has anyone got picky children?! Here’s how to hide vegetables in bread! These loaves are soft and slightly squidgy. I slice then freeze a loaf or two so that I can use a slice at a time. Great for supper with a poached egg. Very filling!
Easy brioche to realise. The difficult part is the planning, read the recipe before you start. Will keep well for several days if wrapped in a plastic bag. Freeze fantastically well. Versatile shape. Note that you need a kitchen robot for this recipe. I use a Kitchenaid.
I have tried various recipes for wraps and this is by far the best. The dough is easy to work with and wraps are made quickly with few ingredients. My children absolutely love them which speaks volumes. I tried this recipe as my daughter cannot eat normal wheat wraps as she is intolerant. These wraps have been a hit!
A birthday loaf for a family member from New Zealand. I liked how the banneton rings added to the Maori feel. First effort and room for improvement but fun. Give it a try
This simple grissini recipe is quick to put together and a great way for all of the family to get involved with shaping dough. Obviously the thinner the better in terms of crispiness but our kids loved experimenting with lots of different shapes and it was all good!
Since the lock-down summer of 2020, all of the bread which we eat has been home-baked. Our sourdough workflow has evolved as we have gained more experience. We have tried to keep it quite straightforward. We use our starter straight from the fridge and make: • flatbread; • loaves in loaf tins; • bread rolls; • baguettes; • pizza; • a large loaf in a Dutch oven. All of the above can be made from the same sourdough. This "lazy version" sourdough does not get kneaded and neither do we perform folds and turns. The sourdough matures nicely in the fridge. It is still useable after 3-4 days, but the taste gets more sour as time elapses.
This has become my regular treat, since my expanding waistline persuaded me to stop making cakes and biscuits. Its complexity of flavours make a good substitute for a sugar hit. As a malty flavour fan, I use plum porter as the liquid in this recipe, which uses light malthouse flour - although this may be too much for some palates - feel free to substitute water for any proportion of porter in the recipe.
Onion flavoured Wholemeal Sourdough (Zwiebelbrot) - one Sesame seed crusted and one Poppy Seed crusted
This is a nice take on German Zwiebelbrot using organic onion powder and crisp onion bits to add the depth of flavour from the organic wholemeal
This recipe makes a delicious flatbread, perfect for dishes of grilled meats and salads such as the Greek Gyros, Middle-Eastern Shawarma or even with a bowl of chilli. They are a firm family favourite and pretty fail-safe
If you have ever spent Easter in Greece, you are probably very familiar with the smell of tsourekia emanating from all the bakeries, and we do have many, hinting that the end of fasting is approaching and it will not be long before we can all 'crack our red died eggs' wishing 'Christ is Risen' to each other. I struggled until I found the very strong Shipton Mill Canadian flour to get the texture that tsoureki should have. This recipe is utterly delicious and if you can;t get hold of the delightful masticha for its pine/cedar flavour, just flavour your tsoureki with the spices that you enjoy. Wonderful toasted for breakfast but it also makes the lightest 'bread and butter' pudding I have ever had! I will send the recipe for the tsoureki bread and butter pudding with my Easter newsletter, should you wish to subscribe on www.irinicooks.com
When COVID lock down started, I started making more and more bread, giving most to my neighbors in our hamlet. I was making several loaves every day, experimenting with different recipes, some from books and then as I got more adventurous and made my own up. This recipe is the most popular one and I am constantly asked to make more, it uses three Shipton flours. The recipe makes two large loaves
A glorious mix of organic Chapatti flour, organic Hemp leaves, hemp flowers, oregano, basil, marjoram, thyme, bay leaves, black pepper, parsley, sage.
This is a great tasting and easy multigrain 2 lb / 900 g loaf pan or Dutch oven bread with a scald that works well to soften the crumb and prolong the life of the bread, producing a wonderful texture that also freezes well. This is my first self created bread recipe, it's defo a keeper, maybe even the best bread I ever tasted.
A quick and easy granary loaf with a bit of Oatmeal and Barley thrown in (a bit of a using up stuff in the cupboard recipe) I use a bread machine to do all the grunt work, but it would be just us good made in a mixer with a dough hook or even made by hand.
Delicious 100% white spelt loaf which has a bit more body and colour than white wheat. This recipe worked well in a Panasonic SD254 which isn't meant to bake spelt loaves, but I selected the basic white rapid programme to get closest to the kneading and baking times stipulated for spelt if you had the Panasonic SD255 which includes a spelt programme.
This is slightly different take on a Silesian Rye Bread recipe already posted on this site. This is a lovely bread and most of my tasters agreed that it is great toasted but is a very good for sandwiches too.
This recipe uses a mix of wholemeal flour and white flour as well as tasty seeds to give a rich tasting but light textured loaf. Ideal for toast and sandwiches.
Since making my own bread, I have tried to create a taste the difference multi seed loaf from a supermarket in store bakery, combining various Shipton mill ingredients my family and I agree I have managed it, and, we think, it's actually better. A fresh loaf doesn't get cooling time in our house!
Deliciously soft Light Malthouse Bread Rolls.This recipe makes 9 perfect sized rolls. This dough is best made in a stand mixer, this mixture is a really sticky mix but you'll have super, soft rolls. This dough is a bit more fiddly to make but well worth it. They freeze really well too!
A multi-purpose recipe that can be used to make a variety of bagels including savoury onion bagels (superb with cream cheese for lunches), sweet spiced fruit bagels (ideal toasted for breakfast) or just plain.
Gluten Free (GF) Teff Loaf for a Bread-maker - I find that this loaf is better in the bread-maker compared to my efforts in the oven. This does only make a small loaf but this bread is so much better fresh...I always eat more on the day it's made, particularly if it is still warm! I personally think teff makes a tasty loaf...so many gluten free loaves are rather bland!
This tear 'n' share bread is perfect for parties and family events, filled with either homemade olive tapenade or cheat like me and buy it from the shops. Can also be done with chocolate spread or peanut butter for a lovely sweat treat!
This is a lightly sweet and comforting sourdough with unusally soft crumb, thanks to butter in the mix. It's possibly even better towards the end, toasted! Roasted nuts, soft fruit, fibre, beautiful crumb -- what's not to like?
Great for toast or savoury sandwiches. The combination of flavours and texture of the berries and seeds in this bread makes it really special. You can choose to make it lighter with all white flour or a little more dense by substituting some of the white flour for wholemeal.
This is my take on a no knead seeded loaf, its a mix of white and seeded flour, with a nice light, holey texture. This loaf needs steam to give it it's lovely texture, so it will need to be cooked in a dutch oven or a casserole dish with a lid.
Brioche style enriched dough and pumpkin puree baked into a classic bread loaf. Easy to make with minimal hands on time. Amazing still slightly warm with butter, perfect to accompany warming autumn soups, but also great for a special Sunday breakfast treat toasted with chocolate spread or honey. Can also be made into individual rolls.
All flour is Organic Stoneground and this recipe is trying to use the most wholemeal spelt flour, whilst trying to maintain a maximum volume loaf.
This sourdough recipe combines 3 different flour types along with date syrup and treacle. It produces a really flavoursome and rich bread great for everything. It's somewhere between a traditional dark rye and a wholemeal sourdough.
This is a wonderful loaf to bake after scavenging for chestnuts on a nice autumn forest walk. The longer fermentation that sourdough allows the chestnuts to impart a bit more flavour on the final bread. The chestnuts work really well with the nutty flavour of Spelt, while the strong white flour gives it the necessary strength.
I have played around with rye bread for ages, with varying success, but have finally found that this is reliable, delicious and easy to make in my breadmaker. Comes out right every time!
Amazing bread perfect for wet autumn days. Full of healthy stuff such as pumpkin puree and lots of seeds. The dough it fairly hydrated and more suitable for semi to experienced bakers. (But if you are a beginner and want to try it anyway just google few videos 'how to shape high hydration dough' and GO FOR IT!)
This heavily seeded bread is particularly good toasted, and the high seed content gives it a very low glycaemic index (GI) - it has become my staple bread recipe. It is adapted from a recipe in Anthony Worrall Thompson's 'GI Diet'. It is very quick to make and only requires a single rising, in the tins. This bread always has a fairly flat top, although including a tray of boiling water in the oven during the bake helps it to rise a bit more during cooking.
These rolls are an enriched dough, really soft springy and so tasty. Also kind to your teeth. They also freeze really well if I can stop my husband eating them.
So this still tastes great, mark my words. I am just on a quest to eat beautiful foods day by day rather then week by week because of how bad they actually might be for you! These are prefect for a midweek burger - far less guilt about smashing back tons and tons of butter!!!
This is a slower ferment which improves the flavour and uses less yeast and is easier than sour dough. Sometimes called a “sponge” or “poolish” dough. I baked this for the first time at a wonderful baking course at Tuxford Windmill in Nottinghamshire several years ago and have recently started using it again as it enables my yeast stocks to last a bit longer.
Dutch brown bread is characterized by a soft crumb and a thin crispy crust. This version is based on sour-dough with fibres from wheat germ, bran and seeds. The slow fermentation serves to bring out the flavours of the flour and neutralizes the phytic acid allowing for more healthy nutrients. The malted rye enriches the dough by stimulating the fermentation and adds sweetness as well as a nice brown colour to the bread.
Fresh slices of this savoury bread provide an excellent accompaniment to all sorts of cheeses. A lovely smell of Rosemary filled the kitchen when we toasted a few left-over slices.
A beautifully soft white fluffy roll, a little like a supermarket soft white roll but with better texture, flavour and the benefit of the crunch from Shipton's delicious 5 Seed Mix (which we also add to pizza dough, because it's so good!.) These rolls keep well (much longer than supermarket rolls). Freeze them and pull a few out of the freezer a couple of hours before lunch or place the frozen rolls into a 180C (fan) oven for 5-10 mins for a delicious crust. Tip: We prove all our bread in the grill oven above the main oven. The grill oven stays off, but the main oven is set to 130C. We turn on the main oven as we take the dough out of the bread machine to give it about 10 mins to warm. The tray of rolls goes onto the floor of the grill oven with a sheet of baking paper gently rested on top (save the paper for on-going re-use).
Easy slow fermented loaf, can be made with all sorts of flour and very little yeast, a staple during lockdown! Very forgiving, and easy to use ratios, I just scale up for added guests and longer baking time.
There are a few recipes of Vinschger Paarl on the net, but all of them uses yeast, so I've been experimenting using only with sourdough culture and taste just like the one I ate in South Tyrol. My South Tyrolean husband approved it :)
My recipe has been passed down to me from my great gran it has been a Scottish tradition to always have some in the house, simple but simply delicious, tasty, buttery and wholesome.
I usually buy a 25kg sack if White Flour and then impulse buy a few other interesting looking 1kg bags. This means of course, several almost empty bags that need using up. This is the one delightful result, with sweetness from the malt combined with the sour dough flavour.
This recipe can be baked in bundt tin as is or it can be used for variety of pastries: strudel, filled buns, cinnamon buns, roll in shape of croissant etc. It is little bit sweeter dough, so if you are going to fill it, adjust the sugar amount either in the dough (down up to 80g) or the sweetness of the filling.
This is a recipe for a German style seeded rye bread – known as “Vollkornbrot”. It’s not labour-intensive to make, but it does take a while and you certainly won’t have something fresh out of the oven in a couple of hours. It’s well worth the wait though - packed with seeds which give it a rich nutty taste and texture, it keeps well for several days after baking and the flavour is amazing!
A wonderful tasting rule-breaking rye loaf which I reckon you could live on for months. Brilliant for open sandwiches but just great on its own too. Feel free to vary the ingredients - it's dead easy to make and reliably gets oohs and aahs from your friends and family.
This is my favourite 'go to' bread. Bulk up your Starter & give it a go, you won't be disappointed. The high hydration and the method of cooking results in a lovely soft loaf with enough crustiness to be absolutely wonderful.
This is a the simplest and most reliable way I have found to create a Sourdough Starter that gives fantastic flavour to a range of breads.
I found the Organic Light Malthouse Flour (301) to be quite tricky to handle. Here are some tips on what I did to tame the dough... Ultimate recipe? Definitely not.
Having usually cheated and added white flour to rustic flours to keep the loaf light, I experimented with methods for 100% malthouse and this one came up trumps. Perfect for toast and sandwiches and great texture.
Soft Scottish White Breakfast Rolls - this recipe has eluded me and many home bakers for years and I now think I have perfected it, so much so I have many people home and abroad looking for my recipe.
Adding malted wheat flakes and substituting black treacle for sugar gives extra crunch and depth of flavour to malted flour. Excellent with cheese. and cold meats
This is my mom's recipe for Christmas braided bread and is absolutely delicious. The texture of the bread is rich, yet fluffy and the sweetness is just right - not too sweet, but not too plain. It even stays fresh for few days. Add raisins or almonds to give an extra nutty or fruity flavor to really make it stand out.
A very dependable ciabatta. Never goes wrong and easily made in a day if you realise in the morning that you have friends coming round for lunch (or dinner) and you want to make some fresh bread
An adaptable sourdough that works for small and large bakes. Can be easily scaled up or down and adapted for any size of loaf. Timings can be changed to fit in with your life.
How to quickly make 16 delicious, wholemeal, seeded, round bread buns (rolls, muffins) using a Panasonic or similar bread maker for mixing and first rising of the dough.
Great flavour a 2 lb loaf made with 3 flours. This was adapted from a recipe for dinner rolls and has become a family favourite. Good crust and soft centre, great toasted or as a sandwich
A simple sourdough that I've developed since starting the sourdough journey in March when lockdown started - I'm hooked now & wanted to share this recipe back in return for all the help I've found on this site & also for the wonderful flours Shipton Mill provide
Baking sourdough bread is what I do to brighten up my day. Having said that, it has also given me numerous headaches in the past. I’ve eaten (and thrown away) many very bad sourdough loaves in that time to finally come to a stage that I prefer my amateur and handmade bread than any other one from the bakery. Please read the whole recipe before to understand the method. Please visit my blog, where I share other recipes: clemandkaro.com
These little beauties are my first time of using Shipton Mills Finest No 1 white bread flour and Organic 100% wholemeal flour. The recipe produces a lovely soft centre with a slight crisp crust. Lovely when toasted under the grill and covered in local Berkeley Farm Dairy organic lightly salted butter. The recipe will make 2 x 1lb loaves or 1 x 2lb loaf.
A slow fermented loaf that uses a combination of flours and a little bit of oil to produce an every day loaf of bread that is hearty, tasty and versatile. It keeps well and makes the best toast you have ever eaten!
Only started making bread during Covid-19 lockdown and tried making breads from around the world. This is an amazing sweet bread, really soft and easy to make although proving takes a while it is so worth the wait
My first attempt at this recipe used just Light Malthouse flour, which made delicious bread, but with such a strong flavour that it overpowered everything it accompanied. I've added in wholemeal flour to make it a bit mellower and a little rice flour to help give a drier crumb. If you don't have rice flour, just use wholemeal flour instead. I've been making this for a few weeks now and this is my current favourite: a soft, open crumb and a big flavour, but not overpowering. It works well either toasted with jam or for savoury sandwiches. The airing cupboard gives the doughs a narrow temperature range, draught free: I prefer this to the kitchen worktop.
Baked in a Pyrex casserole, this is a simple recipe with minimum ingredients which produces a slightly dense bread, but with a satisfyingly rich and unique flavour and a subtle crunch. Best enjoyed fresh.
This is my version of Fig and Pumpkin seed Sourdough bread. I thought it may be nice to try something with a bit of a twist and see what happened. I'm fairly new to sourdough baking, but I'm hooked and like to try different things. I hope you enjoy my recipe
This is a delicious small loaf using 40% light malthouse flour, and it works every time. The recipe is based on the “Great French Bread Recipe” on this website. With just the two of us we needed a smaller loaf and really enjoy the added flavour from the light malthouse flour. After a few tweaks from the original recipe and halving the quantities, this is what I’ve come up with. Obviously you could scale it up for a larger loaf. Hope you like it
Our weekly go-to white bread! Use Menu Option 1 - Normal White Bread ( for a non Panasonic machine the normal white bread time may be less than the 4 hours of the Panasonic but should still be good)
This is very easy and quick to prepare and tastes delicious! Perfect with a dollop of plain yogurt or vanilla ice cream :-) The blueberries can be replaced by any other soft fruit of your choice.
A fruity and aromatic spiced bread, with a distinctive orange taste and smell that is perfect toasted with and spread with butter. A lovely warming loaf that is perfect for even the fussiest of family members.
These baguettes are delicious on the day they are baked, a good crispy crust and moist crumb inside, great for sandwiches. I use a brown rice flour based sourdough starter which I keep in the fridge and refresh twice a week. There are plenty of websites which describe how to make this type of starter. This recipe also includes a little teff flour for extra flavour, but if this isn't available then increase the quantities of the other flours accordingly.
A rustic bread with a pretty colour, crispy crust and distinctive flavour which works well with a variety of Shipton Mill flours. Quick and easy to prepare.
My husband loves this bread and I love adapting it to use whatever flour, seeds and spices I have to use. You can also add in grated vegetables, or chopped cheese, nuts, dates, fruity bits, if you fancy a change.
This recipe produces a sesame sourdough with an airy crumb and a good crust. The loaf has a subtle sour tang and a big sesame flavour and is very moreish! This sourdough uses the airing cupboard for a speedy fermentation, the warmer temperature decreases fermentation time and increases the production of acid. The dough is proved in the fridge overnight to give it a better oven spring next morning. The schedule assumes a Final Dough Temperature of 26-27C, I adjust my water temperature to get the dough in this range to match the ambient temperature of my airing cupboard (which fluctuates between 25-28C). The dough works fine outside these temperatures, but the timings might lengthen.
Ciabatta’s are easy to make and these are wonderfully soft on the inside & have a lovely creamy colour from the Shipton Mill Ciabbata Flour. This recipe makes 4. It is a soft & sticky dough, but they really are worth making!
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!
When I Inter-railed around the Peloponnese in the summer of '82 we lived off maize bread like this, eating it with big ripe tomatoes. It kept great in the top of my trusty Karrimor rucksack.
A light & airy bread with a nice chewey crust, made from Shipton Mills incredible Number 4 flour & 'Tina' my Sourdough starter which feeds off the natural yeasts from the Chilterns air in Princes Risborough Buckinghamshire. Great as it is naked or dipped into Chiltern Press Extra Virgin Cold Pressed Rapeseed oil or any which way you like. I normally would use a banneton for this but I thought I'd try shipton's wooden baskets & liners & it didn't disappoint. I based this recipe round the Shipton Mill sourdough recipe.
This is a very easy, no yeast, quick bake recipe for sweet or savoury soda bread that can be easily adapted for various dietary requirements and responds well to whatever additional ingredients or flavours that you want. It also lasts extremely well.
Brioche is a bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content give it a rich and tender crumb. I love making halloumi burgers with this recipe, yum!
I usually use a mix of Malthouse, Strong White and Strong Wholemeal Flours to make this loaf, but due to an accidental substitution this one is Light Rye, instead of the Malthouse. It turned out better than I'd hoped and the crust is really crispy ...
This sourdough formula uses old bread from the previous [rye loaf], which is dried/browned in a [low-heat] oven. Then it is ground into course flour to use along with cracked rye in the second feeding of the starter, which is more like a soaker at this point.
Malta is famed as serving some of the best bread in the world. The use of a ‘Tinsila’ a piece of yesterday’s old dough, is used as a starter, much in the same way as for sourdough. Here’s my take on their classic.
I have been to Madeira several times and fell in love with this delicious bread. Bolo do caco is a traditional bread only produced on the islands of Madeira and is made of sweet potato, preferable the type they grow in Madeira. However you can take the normal sweet potato found in the supermarket. 'Bolo' means bread and 'caco' refers to the slab of stone that the bread is baked on. These breads are not baked in an oven but in a frying pan. They are typically served with butter and garlic.
A delicious and light wholemeal bread that keeps well. It's made using yeast and overnight proofing. It goes well with a variety of toppings or just butter. It's flavour develops for a couple of days after baking.
This recipe uses a tangzhong, which is basically a roux you make up from the flour and water (or milk) from your quantities you would use in the recipe. Added to a dough, once cooled, it makes the crumb very soft and pillowy, and also extends the shelf life.
Slightly sweetened softer sourdough bread. It is delicious at any time of day just with butter. Add jam and it is almost a brioche. Slices beautifully for sandwiches. If any is left it makes a wonderful bread & butter pudding.
Baking with Khorasan flour for the first time has whetted my appetite to use it on a much more regular basis. This mixture was an experiment in another sense because I am still adjusting to an oven which behaves in different ways from the one I’ve been used to for the last 8 years. I find that using a medium sized loaf tin lined with baking parchment, makes it much easier to liberate the loaf from the tin when it’s baked. This recipe produces a very tasty Khorasan loaf which has a pleasant, light texture. The addition of a modest amount of fennel seed adds another dimension to the flavour. I now look forward to refreshing my supply of Khorasan flour…
I've just started baking sourdough. I cast around for information and stumbled upon Jack Sturgess who has a pretty good web site and specifically a start to finish page and video for sourdough. This is based on Jack's beginners method and is producing pretty good results that I'm really pleased with. Next steps I'll start experimenting with maybe different flours in my starter and dough. Enjoy.
Savoury bread at it's finest, the cheese gives it an indulgent flavour while the pepper offers relief and a touch of spice. Great as bread, great as toast just bake one.
This recipe comes from south Italy, and it's traditionally served on Easter day and the day after! It's a delicious rich brioche filled with a mix of different cheeses ( Emmental, gruviera, provolone ) and cured meat (salami, pancetta, ham). This is the king of the table on Easter day, but, for to be honest, I love it any time of the year! Just put it on the middle of the table and see it disappear piece by piece! A mixed salad, some more cured meat like mortadella, salame, some cheeses, soft boiled eggs, grilled vegetables and that's it! And if you go on a picnic and you wanna impress everyone, bring it over and see people looking at you as the best Baker of the world!
The gluten free bread of our dreams! This Whole Grain Gluten Free Artisan Bread recipe is soft and chewy on the inside with a nice crusty exterior. Made without starches, eggs, or dairy!
With us all struggling to fill our store cupboards, and Shipton Mill working hard to fulfill those back orders, I came up with this scrumptious bread using what flour I had left in my larder. It combines a malted, sunflower seeded flour, with Khorasan Heritage flour, and a smattering of Italian 00 (Which was all the white flour I had left!
We had this bread with a meal in a New Zealand winery near Napier, it was so good we asked for the recipe. I have uploaded a photo of the lupins which were all in flower when we were there with acres of them stretching into the distance all blue, pink, purple and yellow.
It's been great fun to experiment with different ratios and I have found the ideal recipe for me. Do you agree? I just love sunflower seeds but it's also good with pumpkin seeds which make it much more chuinky. Finer seeds like chia, sesame and millet are also good - find the one you like best, or just switch it around.
I have been making sourdough bread with pure spelt and pure rye for years, but I've discovered you can make an unexpectedly tasty sourdough bread with Shipton Mill's gluten-free bread flour.
Shipton Mill's Khorosan flour gives a lovely flavour, soft texture and gorgeous yellow glow to a loaf. Here I have made it using live yeast, and noticed a beautiful, warm old-fashioned aroma filling the kitchen whilst it was baking. Worth using fresh yeast for that alone. This recipe makes two large (2lb) loaves.
A delicious mix of 25% Shiptons Wholemeal Strong Flour and 75% Seeded White. This is an ideal recipe to learn the basics of making sourdough bread. But remember it really all is dependent upon a starter that is just ready for making the loaf. This is the most important thing. It will be ready between 4-10hrs after feeding it. It will have doubled in size, and will have bubbles of different sizes. If in doubt do the float test. Carefully put a teaspoon of starter on the surface of a glass of water. If ready it will float. My starter dough is a wholemeal starter from the Handmade Bakery in Slaithwaite, West Yorkshire. They are very kind and happy to share.
A quirky twist on the traditional sourdough. The dough is proofed & baked in a tin pot which gives it a very unique look. I have a micro bakery and bake 70% of my produce using these pots.
Beetroot tops are often thrown away, which is a great shame as they taste delicious, especially in spring. Their flavour is sweet and earthy, reminiscent of chard. They use beet tops a lot in the Caucasus. This recipe is inspired by Ossetian pies. Ossetians are highlanders just North of Georgia. These pies are probably as old as the hills because traditionally three are served and each signifies a different element - earth, water and fire. I fell in love with their story, and with their outstanding flavour. They are normally brushed with melted butter as they come out of the oven, but I love to go one step further and smother them in beurre noisette. Try it, it will be the best thing you will eat this spring.
A chilli/cheese/onion flavoured wholemeal bread, with a rich cheesy crust. Light in texture, and if a stronger flavour is preferred, hotter chilli’s can be substituted! It is a modified 50:50 wholemeal loaf recipe which uses a (Panasonic SD-2500) bread machine for much of the work.
A moist and crunchy, quick and easy soda bread. Use a ripe full flavoured, red skinned desert apple. Khorasan flour has been used which inparts a lovely golden colour to the loaf.
It's impossible to buy organic gluten (and lactose) free bread , so it has been well worth persevering to find a reliable, delicious recipe for an organic loaf. Not only does it have the added benefit of being free from the long list of additives found in commercial gluten free products, but there is also no xanthan gum, which is so often found in home baked gluten free bread machine recipes.
This bread is made with our favorite flour! I cannot show it entirely because my daughter did not resist the temptation and almost ate half without warning.
An extremely easy to make, hot or cool, tear-apart, cummin-seed and tomato leavened bread that goes well with dips, mezzo-style mains or on its own. Think cumin-spiced focaccia!
Sunday morning treat of freshly baked country sourdough loaf inspired by Tartine using Shipton Mill and a starter that originated in San Fransisco and got to us via Coomeshead farm bread making workshop ... we haven’t brought bread for over 5 years ...
This loaf provides a slice of love and happiness. Its golden colour is due to Saffron, which not only radiates sunshine but is super healthy, containing antioxidants, whose antidepressant properties protects brain cells and improves inflammation. The honey gives a glorious depth of sweetness. The classic bloomer shape and distinctive markings emits slashes of splendid yellow contrasting with the white floury exterior. You can’t help but smile when you see it. Divine with cheese and makes a heavenly bread and butter pudding.
With flavour reminiscent of a cheese & chilli straw, this bread puffs up nicely in the oven and goes well with tomato/pepper soups, chilli con carne and other tomato/pepper based dishes.
This lovely recipe is for the Morphy Richards Fastbake bread maker. It does seem to have quite a lot of ingredients but is well worth trying. It gives me a good, well risen heavy loaf that tastes really good and leaves me feeling satisfied after only one slice. When baking the bread, make sure there are no draughts around the bread maker (I've found that the lack of insulation in the Fastbake can mean the loaf doesn't rise properly if there are undue drops in surrounding temperature) and add the water and malt extract and mix so the water turns brown. Add all the other ingredients to a bowl and mix well before adding to the breadmaker which should be set to Menu ,3 Large Loaf, medium crust. Good baking and enjoy.
This half white/half wholemeal large loaf with seeds & a bit of rye makes a good daily loaf and you can throw in some excess sourdough culture if you have it (from refreshing your starter)
Whilst making wholemeal loaves I have been experimenting with adding a couple of ladles of wheat sourdough starter to the mix, along with the usual dried active yeast. The sourdough starter enhances the flavour and helps things to rise a bit more. Adding the sourdough starter adds a bit of extra water to the recipe and so this version has added 100 grams of Dark Rye Flour to absorb that extra water and to add to the flavour. The addition of 100 grams of seeded white flour also helps lighten the texture. The following recipe aims to produce two moist and tasty loaves.
Millet seed isn’t just for the birds, it also makes a delicious addition to sourdough wholemeal bread. My grandchildren love this bread as it breaks easily into pieces that they can snack on while waiting for dinner! It goes well with cheese and olives, and the millet seeds add a bit of a crunch to the texture. Sourdough starter is so good for flavour and the slow fermentation helps to break down gluten, so it’s great for those with gluten sensitivity. I love to use the more traditional varieties of wheat flour to make this bread as the nutritional value is enhanced as well as great flavour. Sometimes I substitute about 20% of the wheat flour with spelt or rye. It’s a bit more crumbly but my family love it with cheese. I use the sour dough starter in my bread maker, and check on the consistency as the dough is mixing. I always add some dried yeast as it gives a better rise in the bread maker, but if making by hand then I just use the sour dough starter for the rise.
Amazing white bread that you cannot leave alone!! Will make 2 good sized loafs, or numerous white rolls if wanted. I normally cook one loaf on the day and after the second rise place 2nd shaped bread in the fridge overnight, and after leaving at room temp for an hour or two, cook in same way.
A beautiful, light textured, deeply flavoured rye bread, scented with molasses, coriander and malt extract. Borodinsky is made with a traditional rye sourdough starter, giving it that distinctive tangy flavour.
Soft little cornmeal rolls are great for appetites big and small. Fill them with ham and pickle, cheese and coleslaw or mixed salad and they are adaptable to all sorts of family occasions, from packed lunches and after-school snacks to bbqs, picnics and birthdays. Delish!
In the interests of taste and timesaving I made these loaves, 4 small, with buttermilk and bulk proofed overnight. The hydration of this bread is higher than normal to make a lighter loaf. Try adding sesame seeds prior to baking. Gorgeous.
An easy to make and fun to shape tasty baguette to which pretty much any savoury ingredients can be added for extra flavour. This baguette recipe is adapted from a formula known as the pain paliasse. Devised by a Swiss bakery it is unusually rustic (well, for the Swiss anyway) and is also less technically demanding to make than the traditional French baguette. Fermented all day (or overnight) then baked as soon as they are shaped, these Swiss Dark Baguettes fit easily into a busy schedule. Purists shouldn’t worry about skipping the proofing stage: the long, cold fermentation provides all the dough development and flavour you need. Be very gentle when handling the fermented dough during shaping. It’s the secret of success. A baking stone is highly recommended for this recipe. I regularly use chopped olives or sun-dried tomatoes (in photos), but fig and walnut is a great combination, as are roast peppers, chillies, preserved lemons, fresh rosemary and many more flavours. Feel free to experiment. Finally, don’t forget to use the Swiss Dark flour and add the diax malt: they add extra dimensions to the taste.
Fearing that a loaf made totally from Spelt Wholemeal flour might turn out to be rather dense I was hesitant to give it a try. However, allowing the mixer some extra minutes to work the dough plus adding some sourdough starter to the mix, seems to have made the difference. Using a loaf tin offers some support to the dough in its second proving and the end result is a loaf with excellent taste and texture. Creating a moist atmosphere in the oven before putting in the loaf seems to encourage a bit of ‘oven spring’. This recipe adds sun-dried tomatoes and some fennel seeds to enrich things. Another way of varying things is to reduce the Spelt to 400g and mix it with either 100g of Three Malts & Sunflower Brown Flour or 100g of Seeded White Organic Flour Using a sharp bread knife, it’s possible to cut thin slices which provide a tasty basis for lunchtime sandwiches. Now I just need to order some more Spelt Flour…
Traditional Finnish sour rye bread is made with 100% dark rye flour. I have added a little wholemeal spelt flour to this recipe, which appears to help with the rise, without compromising the lovely rye flavour.
The small amount of wholemeal in the starter gives the crumb a lovely colour. Wait as the loaf cools and listen to it sing. This loaf freezes well, as you can see from the picture. Enjoy
A delicious combination of Shipton flours and seeds. This sourdough loaf is a blend of 90% Shipton Traditional Organic White Flour and 10% Barley Flour. It also has Shipton's 5 seed blend. The seeds add a toasty crunch and the combination of flours make a fabulous soft-ish crumb. It really is delicious. The dough was retarded overnight in the fridge. This is one of the loaves I teach at Learn Sourdough www.learnsourdough.co.uk
These are a traditional Indian bread, perfect with Chilli Paneer or Dal. A great alternative to rice. This recipe is gluten free. It taste great and is a nice light texture, though it doesn't always puff as much a wheat Puri.
This is a lovely, rich flavoured bread. I adapted two excellent recipes to develop the recipe - one from the internet (link:https://www.seitanismymotor.com/2010/02/100-percent-rye-bread/ ) and the other from "The Extra Virgin Kitchen" by Susan Jane White. It has a more open texture than is usual for a 100% rye bread. It keeps well, and I think the flavour improves with keeping. Toasting it lightly brings out the flavour and it goes well with soft cheese, air dried ham or smoked salmon. My sourdough starter is 5 years old and is yeasty, not particularly sour-smelling. Unless it is very important to you for it to be 100% rye, without any wheat, you could use any sourdough starter. I find feeding the starter the day before using it, and keeping it at room temperature for several hours on the day, makes the bread lighter. This quantity of ingredients makes 2x1kg(2lb) loaves - I halve them and freeze. Have a go, experiment and enjoy!
A delicious and easy banana bread recipe. So easy to pull together and best eaten when slightly warm. Ours doesn't last long in our house, we use it for breakfast, packed lunch and after school snacks. Ripe bananas work the best.
These Super Soft and large Scottish Floury rolls are amazing and delicious with all your Favourites from Bacon to Jams or marmalade, Cheese and onion and much more let your mind go wild
Sekowa granules make a sourghdough style starter that does not need feeding and will last for a couple of months. Used with diastatic malt flour it makes a great soughdough style loaf.
Taught many years ago to make Soda Bread by my Mum, and this is it with a twist. A low fat and low salt version which still tastes gorgeous. Beautiful fresh bread for 2 days, then perfect for toast and jam for a couple more days (if there is any left by then!). Sometimes I add The 5 Seed Blend which really adds to the flavour especially for toast.
The flavour of this variety of focaccia is enriched by using Organic Three Malts & Sunflower Brown Flour and adding some fennel seed to the mix. The quantity of fennel seed can be adjusted to suit your taste. Some white bread flour in the mix helps to keep a light texture.
70% Hydration sourdough slicing loaf with rye, baked in an oblong covered baker/cloche - the perfect shape for the toaster and for sandwiches. It has an open crumb but is not so holey that the toppings fall through!
Shipton Mill's amazing Sunflower & Whet Flour delivers a delicious soft sourdough with a crisp crust and an open crumb. It is one of my most popular breads at the Roundhay Bakehouse.
This loaf stemmed from a real mix of flours that I found myself left with. We love to mix things up and add different flours for variety and flavour. Quite a tasty result, plenty to get your teeth into so to speak! Lots of seeds and flavour, my wife's current favourite!
If you've always wanted to make sourdough but are afraid to try, this is the recipe for you! Because of its high hydration, this loaf is simple to make with a hand-held mixer and dough hooks. It uses only the simplest ingredients (flour, salt and water) and tastes delicious. The texture is chewy and the crust is crisp. It smells delectable when it comes out of the oven. The recipe is adapted from Sam & Sam Clark's fabulous book, Moro: The Cookbook.
This is my perfect sourdough recipe, it makes always perfect loaf and you can add additional flavours between stretch and fold process. The crust is crunchy and soft white airy bread inside, the flavour is delicious, with or without olives.
This bread is made from rye flour and sourdough with just some water and salt. High in fibre, wheat free and perfect as toaster with soft cheese or smoked salmon.
A very straight forward and traditional Pain de Campagne, made with the aid of a poolish but using (as little as possible) instant dry yeast rather than a sour dough starter for added simplicity. The result is a golden loaf, very light and 'springy', with a good bubbly texture and superb taste. A few tricks used: both the poolish and the dough were placed to raise sitting on a raised grill on top of the range (measured temperature of 25 degrees), and a bowl of water was placed inside the oven before baking, removed then 10 minutes after the loaf was placed in the oven.
This delicious sour-dough bread is made with equal quantities of organic light rye, organic malted flour and organic white spelt flour. For a rustic effect dusted with organic semolina flour.
A warming spiced bread for the winter. Perfect for an alternative Christmas bread. Perfect with cooked meats or strong cheese. Use squash instead if pumpkins cannot be sourced. An easy bread to make, be careful when adding water as the pumpkin puree maybe moist.
Sourdough loaves using what I could find in the pantry. Sometimes you don't have time to find something specific but just go with what is there. The bread has just enough malt loaf flour in to give it a soft malty "stickiness" that loves butter. the (unsoaked) pumpernickel gives it an extra bit of crunch. The quantities are about right - worked backwards - the important thing is a soft flexible dough that kneads easily without sticking to the surface. It was a slow rise partly due to the kitchen being a bit cooler than usual, snowing outside!
A real mix of flours. I found myself with various odds and sods of different flours left and decided to have a play! Quite a tasty result, a bit of something for everybody in these.
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!
A lovely nutty loaf with a great crumb that disappeared very quickly. I was taken back to my childhood in the initial mixing as the smell of the damp flour reminded me of my Uncle Hugh's barn full of fresh hay on his farm in Tiree, off the West coast of Scotland (happy times).
Delicious loaf with cacao in the mix that can be baked with chocolate, dried fruit or simply just nuts. The dough is not sweet however the additions can make it sweet or not at all. It is delicious with a spread of avocado smash or hummus with the goodness of cacao when made with cacao nibs or just some nuts and seeds or a fruited one toasted with homemade jam and a cup of early grey tea, or just butter.
Basic White Loaf, Easy and Tasty After an enforced break from regular baking and having run out of stock I decided to try a different Flour (French White Flour - Type 55 (102)) to my usual. The results have inspired me to share this simplest of recipes.
Baking special types of bread to go with specific dishes and types of dishes, creating the textures and tastes of dishes through bread, opens a whole new field of exploration for amateur bakers. We always carry out wine pairing - this is an example of bread pairing.
This is a beautiful rustic loaf, in the traditional Coburg shape, with the added crunch of the Shipton Mill 5 seed mix. Wonderful for tomato and basil sandwiches it is also perfect with home made marmalade when toasted .
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.
This is an enriched loaf that I developed to celebrate the birth on the 11th of April 2017 of my first grandchild, Angelo Paul Milsom Alexandre, son of Sarah Louise Milsom Alexandre and her husband the Brazilian artist Wilson Cavalcante Alexandre. Pao Angelo immediately became Sarah's new favourite because both crumb and crust are soft, she says. The use of leaven with a complex provenance that includes elements from Puglia, Italy and San Francisco, California harkens back to my own childhood roots in the vineyards and orchards flanking the Russian River in northern California. For me it is richly symbolic: before being baked the tender crust was eggwashed and seeded representing new life and Easter, whilst the crumb, enriched with the best quality eggs, butter and milk, is redolent of the simple, yet exquisite dairy products from my pioneering maternal grandparents' farm on the Columbia River which forms the border between Oregon and Washington states where we often spent our Christmas and summer holidays. The plaited loaf is of 3 strands resembling the challah. It represents the strength of the three-fold cord and our interconnectedness as human beings who have been given the privilege of being stewards for a time of this wonderful planet. The blessing beneath (not illustrated) signifies that prayers have been said for the good health and well-being of those who contributed to it from the farmer who planted the grains of wheat and tended the fields until the harvest to the miller, the baker and, of course, for the well-being of those with whom Pao Angelo is shared. I hope you will enjoy this loaf as much as we do.
This lovely flavoured seed bread is made using Organic Light Malthouse flour (301), White Strong flour along with Pumpkin, Linseed and Sunflower seeds. Always delicious and very moorish. A loaf never lasts long in our house. I have not found another bread, on the market, to match the flavour that the malthouse and mixed seeds add to this recipe.
This classic roll is usually found in every shop in the west coast of Scotland: a crispy exterior; soft, fluffy interior and perfect with lorne sausage and tattie scone! Traditionally, these rolls are not risen via the use of a wholemeal leaven but this adds a flavour that is irresistible and provides health benefits to this humble roll.
Wondering what to do with a lot of active rye sourdough starter I experimented with using it in combination with Organic Three Malts & Sunflower Brown flour. The following recipe involves preparing a sourdough starter/production sourdough the day before baking the loaves. This recipe combines using natural yeast in the starter with using some active dried yeast when it comes to baking the loaves. This combination helps me produce a couple of loaves with a nice texture and flavour when there’s not enough time to work through all the usual processes needed to produce a ‘pure’ sourdough loaf.
Great recipe for a large 1.85 kg sourdough from sourdough expert Vanessa Kimbell, a cold overnight prove then cooked in a bread cloche this recipe gives fantastic results, especially when using Shipton Mill untreated organic No 4
This produced a lovely strong flavoured loaf that goes great with good butter or even lightly toasted which seems to bring out more flavour as the seeds toast.
This uses a double kneaded, double risen method. If you have strongly rising types of flour, you could get away with a single kneading and a single rising. This is a variation of a recipe first devised by Sonya Romane.
The inside of the loaf is wonderfully light in texture with a superb flavour, needless to say the first crust gets cut off as soon as it’s cool enough to do so:- gorgeous with butter and lovely & crunchy.
Really tasty nutty cob. For those who like a full flavoured rustic bread. Fabulous just cut and buttered or great with any filling, hot or cold. Very good toasted too! Enjoy.
This makes a nutty, flavoursome, well keeping loaf. The recipe makes 2 loaves @ 700g each. Although not essential, the method is spread over 3 days to increase flavour and provide flexibility with “normal” life. Dutch ovens are used for baking, but anything which gives a solid blast of heat and traps steam for the first half of baking would work just as well.
After many years of prevarication, I finally succumbed to the pull of sour dough! This recipe is very straightforward to make sour dough, the only thing you need is time for proving! This recipe uses the 'sponge' method. This recipe is certainly not mine, it comes from the River Cottage Bread book. If you want a good general introduction to bread making, of all types, this book is a fantastic place to start. This bread takes about 36 hours to make. You will have to make a sour dough 'starter', which, if you have not got one already, needs to be started a week before this recipe. This sounds a lot of time and hassle, but once your starter' is going, it really is no trouble at all. I used the starter recipe from the River Cottage bread book. The starter 'recipe' is included at the bottom of the recipe.
This is a bread that I have been making for a few years now and have arrived at this recipe by experimentation. The quantities of onion and thyme seem to work OK but can be varied to suit personal taste. For some reason unknown to me, I find this bread does actually keep fresh for a day or two longer than a basic bread, although the aroma of the onions and thyme make it so appetising to me that it rarely has chance to go stale.
There are many people who have slight digestive issues. These can be in the form of bloating, indigestion, colic, flatulence and diarrhoea or constipation. These can be caused in some people by a unknown mild intolerance to the gluten in wheat, rye, oats and barley. Spelt is an ancient form of wheat and the gluten in the flour is of a different form to other wheats and many people have found improvements in the comfort of their insides just by switching to bread and pastry made from spelt flour. Spelt white and wholemeal flour is now available in many supermarkets and is only around £2 per kilo which is a small price to pay for comfort. It works out at £1 per loaf and is surely worth a try. I have found that the conventional way of making bread with a double prove does not work quite so well so I have been developing this method. I do not use a bread-maker so cannot advise on the method with one of these.
A fabulously easy, no kneed loaf using dark rye flour and cracked rye pieces - based on a recipe by Trine Hahnemann. (NB: this loaf also uses white flour to lighten the texture slightly.)
I love the taste and crumb of this bread and my mother-in-law asks me for it so often I developed a recipe that can be whipped out in our Sage bread maker in no time. Lovely for sandwiches, as toast or simply on its own with a salad.
Olympic bread was inspired by the tastes of Greece, fresh produce of summer and the start of the Rio Olympics. Tested out on my neighbours and sold at our fortnightly village market where I bake bread to sell to raise money to restore our Church Bells, it has had good feedback! The olive tins in the picture are being used to grow tomatoes, which is working well.
A very simple baguette recipe that gives delicious results every time. Can also be used for crispy rolls. I now use the same recipe for crusty white loaves. My granddaughter, who is intolerant of shop-bought wheat products demolishes large quantities of loaves and rolls with no adverse reaction.
"We've run out of bread"! I came up with this as a quick loaf recipe for whenever the call came ( usually at seven in the evening ). It's not intended to be high end bread but it still better than most supermarket white wheat based bread substitutes.
Dark, delicious, easy-to-make rye sourdough. Ideal for working people; start it in the evening, eat it for breakfast. I use a mixer with dough hook, but I guess you could equally hand knead it. No, I haven'the forgotten the salt; I don't usually put any in my loaves.
I’m talking about my beloved recipe for Russian Black Bread, a pumpernickel bread for people who think that standard pumpernickel with it’s paltry seven ingredients is just not trying hard enough.
A lovely naturally leavened bread with a mix of bread flour, whole wheat and whole rye. Makes a great sandwich loaf. While this was inspired by Emmanuel Hadjiandreou's "Levain di Campagne" I have incorporated numerous changes of my own to produce a wholly different loaf.
75% hydration sourdough baguettes. They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation. Still learning, but very pleased with the results.
A deliciously simple and quick loaf from your bread machine using sourdough starter: great when you haven't got time or patience to work out a loaf with your hands. A recipe inspired by the Eastern European style of sourdough bread. Ideally made with Shipton Mill Light Rye flour. Tested and tried on Panasonic breadmaker (SP - ZB2502) but should work well on any other quality bread maker.
Pane di Altamura is a bread made with durum wheat from the Altamura region of Provincia di Bari in South East Italy. Made from Semola Rimacinata (re-milled semolina), and is naturally leavened, its characteristics are a thin dark crust with a lovely soft yellow crumb.
A lovely light white sourdough loaf with a good crust made using a wheat leven so it has a very small proportion of wheat in it. I have been making this for myself for a few months now and I find that although I am intolerant of wheat I can eat this regularly.
In January, I married a French man. He has been living in London for almost 6 years now, and sorely misses baguettes. Our London flat’s little oven is too small to bake full-sized baguettes, so I’ve been developing a “half-pint” version that fits inside, while capturing the characteristics we love in baguettes. The “grillette” is: 1/ Crusty, in our case a deep golden brown, grilled, sometimes burnt in places… hence the name “grillette”! 2/ Airy, big holes, light. 3/ Slightly salted. The right amount is critical. Those holes come from a long, slow rise. The recipe takes time but entails very little hands-on work, and you will finish with an irresistable partner for butter and cheese.
A soft and crusty spelt loaf - 50:50 with white flour. My grandchildren say that this is the tastiest bread in the world (though they are biased!). This loaf uses a Spelt Poolish preferment to give added flavour.
Fabulously tasty lunch time treat (or any time you like!). White bread rolled thin and topped with tomato purée, red onions , mushrooms and mozzarella cheese. A taste explosion. Great with salad leaves and tomatoes etc.
This loaf is about the simplest, most delicious wholemeal seeded loaf you can make. Based on Doris Grant’s no-knead recipe, the added seeds add great flavour and texture and actually seem to assist the rising dough’s stability. The dough mix should be too wet to knead by hand, but surprisingly if you get the water content right (depending on the flour used you may need to add a little more than shown in the recipe), just mixing the ingredients with a wooden spoon or Danish whisk and folding onto itself a few times, you will still get a reasonably open crumb. (Certainly not as dense as you might imagine for a cake-like dough with a short in-tin proofing.)
This is a variation on the sourdough bread recipe taught at the E5 Bakehouse bread master class in Hackney, London. A very moist dough with a great open crumb and superb crust. Best made using a regular stretch and fold method with wet hands each time, plus a slow overnight proving in the fridge to give the bread its open crumb and depth of flavour. The cold proofing also helps the dough hold its shape while transferring from the bowl via the peel to the oven. (Don’t worry about putting straight into the oven from the fridge. If the oven is at max heat - approx. 250c - then it will spring up beautifully.)
This is the most delicious, healthy, moist but light spelt bread for breadmakers. It has a little wholemeal wheat flour in to improve the crumb. The bread stays moist and lovely for several days and also makes excellent toast.
This recipe is tried and tested using the breadmaker, but could no doubt be oven baked instead. The vitamin C powder allows the use of a higher proportion of rye (for extra colour and flavour) without preventing the loaf rising properly. If all goes to plan you get a lovely soft loaf, excellent rise and a very rustic flavour.
A moist malted Christmas bread full of spice and fruit. Increase amount of spices (Allspice - 1.5tsp & Cinnamon - 1tsp), if you prefer a stronger flavour. Use Spelt flour instead of Wholewheat. This loaf is approximately 65% hydration.
The best seeded loaf I have ever tried. Easy to make, always rises well and tastes very good. The loaf contains finest organic white flour, sunflower, linseed, millet and poppy seeds. The good news is the master miller at Shipton Mill mills it all and puts it into a bag for us to buy. (Seeded White Organic Flour)
I found this amazing recipe on line and use it when I need some soft dinner rolls in a hurry, I've tweaked it slightly to make it easier, it's measured in cups which I find so much better when you're in a hurry, I also used granary flour with the same results, its my go-to recipe, hope you like them ......
Made in muffin tins to puff up and make a "snail shell", these lovely spelt buns ooze with buttery toffee and sticky date pieces. Best served warm from the oven with a steaming cup of tea or coffee to chase away the winter shills. Leftovers (if there are any!) will reheat well and can be frozen and zapped in the microwave for emergencies. There is a picture but it doesn't always seem to view in Firefox!
This is a recipe for making four French Baguettes, it sounds complicated but when you get used to making it, it is in fact easy and less time consuming. It is a variation of several recipes I have found and tastes wonderful
A small tasty loaf which is very easy to make. I almost always make this loaf in a bread machine and it comes out perfectly every time. Occasionally I use a wood fired bread oven.The results are variable and dependent upon me getting the fire right ! Having originally used warm water I find the bread has always risen better using cold water in my machine. I like this recipe because of the use of organic materials and because it is light on salt. I do make lots of other breads but always come back to this recipe for an everyday loaf because it looks good, tastes good and is a consistently well risen loaf
If you use a longish 25x10cm loaf tin, together with a baking sheet for a lid in this recipe, you'll get light loaf, delicious toasted and great with savoury toppings. Using a baking tray for a 'lid' converts your tin into a 'Pullman Loaf' tin, so called because the long narrow shape resembles a train carriage, and makes lots of slices for sandwiches. The lid helps to keep the steam in and preventing it from drying out whilst baking, and the loaf rises to fill the rectangular shape giving you the perfect slice every time.
A delicious loaf that's simple to make using spelt and wheat flours, which my growing grand-daughter puts away at the rate of 2 loaves per week (there's no better recommendation)
This really easy quick recipe is great for those who are wheat intolerant. As it is made rather like a cake and does not use yeast, there is no waiting around for it to rise. The seeds give a granary bread texture to it and it can be used to make sandwiches or toasted with melted cheese just like normal bread. This is a regular for my childrens' lunch boxes and it is especially handy for those whose schools have a nut ban.
This is a basic cold-proofed white bread baked in a tin and suitable for making sandwiches (prawn, smoked salmon, cream-stewed chantarelles, cheese) or e.g. serving with jam or honey. This is a baseline recipe and method that is easy to use and on which you can base further experiments, e.g. developing herbal bread types.
Russet red-brown buckwheat loaf made distinctive by the addition of roast buckwheat flour. Bake a dozen and you could build your own Stonehenge. Or Breadhenge. The menhir (standing stone) shape is easily made before the final proof. I love it when your own take on a bread is the latest addition to a chain that extends back into the mists of time. In this case, I was inspired by the Farine blog (http://www.farine-mc.com/2015/05/meet-baker-eric-marche.html) article about Breton-based baker Éric Marché. In the blogpost MC writes about how M.Marché roasts a small percentage of the buckwheat flour in his menhir-shaped loaves. I’ve never been a huge fan of buckwheat bread, but this sounded worth a try. It was. It’s a great idea. Delicious. This is my version of Éric Marché's loaf, using, as a template, Dan Leader’s Buckwheat Bâtard recipe which, apparently, he adapted, in turn, from an Éric Kayser recipe. Anyway, I hope I've done them justice. Alternatively, substitute half the strong bread flour for wholemeal and you'll get a darker loaf more akin to M.Marché's original. Great with cheese or cured meats.
A taste of France! The picture of a 'croquet monsieur' in 'Dough' (Richard Bertinet) is so mouth watering that I had to make it. It's a posh cheese and ham sarnie, baked with ham, béchamel sauce and topped with grated gruyere cheese. A very fine and delicious combination. Pain de mie is a fragrant and different loaf which makes a welcome addition to bread making. Perfect for toasting too. You'll see from the picture that I made 2 loaves. The top crust on the loaf on the left is slightly crooked. I knocked the weighted tray in the oven! It didn't make a difference to the taste and lets face it... once it's sliced, who's to know? This recipe is quick to make because of the high quantity of yeast. Again, a welcome change to my usual 24 hour fridge fermentation.
A friend emailed me from holiday saying that she had enjoyed this loaf where she was saying. I took up the challenge to devise a recipe and came up with a delicious loaf which can either be eaten as savoury or sweet, has a lovely aroma and toasts well too.
This is a tasty and versatile wholemeal bread recipe that can be easily varied according to your tastes. Why not add gently fried onions, sliced olives, sun dried tomatoes, pesto or even chopped nuts and fruit for a delicious alternative to a standard loaf ?
Easy daily white spelt loaf for your bread maker with wonderful crust, without any added sugar or dairy, easy to cut thin for sandwiches, cut it thick for lovely toast.
Soda bread made like this doesn`t dry out as it does in an oven so the outside stays soft rather than having a crust. It is lovely and soft, and cake like in texture. It`s very quick to make and doesn`t use as much energy as using an oven,and keeps quite well. Soda bread rises better with pastry flour than strong flour and has a better texture because it has less Gluten.
When thinking about delicious sandwiches, including the bread in the overall sense of the desired taste rather than just using plain boring bread can lead to amazing results. We are currently experimenting with savoury and sometimes very spicy bread types. This is a very simple bread which works well with e.g. most cheeses, egg salad and some types of pâté. Anybody, who has ever baked a bread, can make this with excellent results.
Not quite pumpernickel, but slices smoothly. The cornmeal rounds off the tang of the rye. "For persons of sedentary habits and dyspeptic turn, no food is more wholesome" as quoted in 'The Philosophy of Housekeeping by J.B. Lyman (1869).
Very healthy sourdough bread, with exceptional taste of black onion seeds. Not a fan of onion? Linseed, sunflower or pumpkin seeds can be used instead.
Italian biga acida/sour dough, using Italian '00' flour and strong bread flour. Based on a recipe from Dan Lepard and Richard Whittington 'Exceptional Breads'. The original recipe called for the inclusion of honey which made the bread too sweet for my taste. I have made this without honey and it works well and suited better to my personal taste. I replaced the wholemeal with spelt and used strong Canadian bread flour. Allow 5 days to make this bread. On the day of baking it could take up to 8 hours from the first kneading until the loaves are ready to go in the oven.
This recipe makes two loaves and involves very little hands-on time. It just uses great quality flour and slow fermentation to create an outstanding flavour and texture! More importantly it has just three ingredients and is free from any chemicals, additives and improvers typically found in mass produced supermarket bread! This recipe is for your life, not shelf life!!
This is a recipe developed over many years of experimentation in the quest for a bread replacement for my grain intolerant partner - no maize, no rice i.e. the standard replacements in commercially available wheat free bread alternatives - the latest modification with Chestnut Flour has been the most successful one.
This sourdough bread includes 10% spelt flour and seeds, which give it a great flavour while keeping the crumb texture pretty light. Also excellent toasted, on the second or third day!
This bread is a favourite on the bar at the Queen's Head, Burnham on Crouch, Essex on a Sunday lunch time. Its colours come from turmeric and beetroot powder which miraculously separate so that the crust is red, whilst inside remains yellow. Delicious with cheese, dips or olive oil.
This is a variation on Richard Bertinet's Bacon and Red onion bread but uses smoked cheese (thus suitable for some vegetarians) and is fortified with sourdough batter. It makes lovely toast and would be great with a hearty soup.
This interesting bread is made with a 100% khorasan sour dough starter and 100% khorasan flour for the final bread. It was a bit of an experiment but I liked how it turned out with a strong flavour and reasonable crumb. I based this recipe on the spelt leaven in Andrew Whitley's book 'Bread Matters' replacing the spelt with khorasan.
If you have a sensitive gut you may find it difficult to find a loaf that suits you - the mixture of seeds and flours are rich in nutrients and flavour and texture to the bread, but are gluten free.
This soda bread was brought about due to my brother and sister in laws lack of tolerance to gluten and yeast. The use of spelt and rye blends of plain and wholemeal go well to create good flavour and texture, addition of mixed seeds and flakes give the bread a more wholesome substance. The use of natural yojurt and milk iin the mix to replace buttermilk gives an improved depth of flavour.
This recipe can produce one of the nicest loaves you will taste in less time than it takes to go to your supermarket for a plastic bag of sliced mush (i.e. less than one hour start to finish)
This is based on a traditional soda bread recipe but with the addition of light rye flour or, and this is my favourite, Orcadian 'Bere' flour. Delicious fresh, with marmalade or cheese, good toasted the next day.
This is positively the easiest and most tasty Spelt bread recipe I have come across. Turns out perfectly every time and has become an often requested favourite of my clients. It takes next to no prep time, keeps well and is fab for toasting too!
A wholsesome, healthy, delicious and satisfying bread for everyday use. So versatile and well structured - cut it thin and make sandwiches to serve with a salad, or start your day with it toasted, slathered in butter and marmalade; cut it chunky to eat with or without butter dunked into soup, or as a snack with a piece of your favourite cheese. This bread will grace the highest of tables or the simplest cheese-on-toast supper. Whenever I serve it, at the church supper, or to a tradesman in a bacon sandwich, it's always the same - "Mmm! Where did you get this bread?" Simple to make - flex the process around your day. Works out about 40p per loaf.
Basic method that can be used to make many variations of proper Danish rye bread, far better than anything you can buy in the shops. Danish rye bread is of course excellent with all types of strong cheeses, all salty food, pickled herring, yellow pea soup, Danish sausages - and you can use it to make rye bread soup should you feel thus inclined.
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.
This is the recipe that got me to ditch the bread maker and make my bread by hand. Thanks Nigel Slater! No mystery or complicated processes, just a delicious, crusty white loaf that smelled and tasted glorious.
A slightly sweet loaf with the lovely taste of chestnut flour. Great toasted with blackberry jam! Makes one loaf of around 600g (but I've included baker's percentages if you want to make a different-sized loaf.
Plain and white it might be, but the Sandwich Loaf is certainly not dull. A look at the characteristics of a really good Sandwich Loaf and unlocks the secet of how to make one.
This recipe is our interpretation of the Huffers that we first encountered at the White Hart pub, Great Saling, Essex, in the 1980’s. They are delicious filled with cheese, prawn, sausage or ham.
A quick-ish recipe, nevertheless a good one. This will fit an “average” loaf tin, and can be doubled for two loaves or the resulting dough from this recipe could be divided in half for two small loaves.
This is white-ish or slightly brown/freckled as the recipe employs the 100% wholemeal leaven. This is a great combination and gives good colour while still being clearly a white loaf.
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