Bread Spices (Brotgewürz) – The taste of real Austrian rye breads

My bread baking journey with The Bread She Bakes is firmly rooted in the delicious flavours of Austrian rye breads I missed so much when I moved to the UK. A lot of dark breads in Austria, Germany (particularly in the South), Switzerland and South Tyrol are made with Brotgewürz (bread spices) which are both great for the taste … Read more

Spelt Flour Chapati Recipe

In fitting with today’s delightfully autumnal weather, I decided to cook a hearty vegetarian curry with butternut squash. As is the case for most dishes, Indian curries taste best if eaten with freshly baked breads. I’ve made this spelt flour chapati recipe many times since visiting India in 2007 and it didn’t let me down today. These … Read more

Wholemeal, Wholewheat, Wholegrain Flour… Confused?

Depending on the recipe you use, where you live and where you shop, flour can be named differently. In general, wholemeal, wholewheat and wholegrain flour all refer to unrefined flours i.e. flours which are made of the whole grain (including bran, germ and endosperm). Note that wholewheat refers to flour made from wheat, while the terms … Read more

Flammkuchen Recipe (Alsatian / German Flatbread)

My friend Felix from Munich frequently impresses guests with his delicious Flammkuchen, a type of German flatbread with a delicious sour cream, bacon and onion topping. He provided all his Flammkuchen baking insight to me yesterday, so what better way to finish a long week than unwinding with a freshly baked Flammkuchen and a nice glass … Read more

Cheese and rosemary scones recipe

While visiting my parents-in-law this weekend, I decided to bake a big batch of cheese and rosemary scones for our afternoon tea. This recipe makes it easy to have a delicious snack ready within the hour. Cheddar cheese, rosemary and onion scones recipe These scones are delicious and it’s easy to adapt the recipe. Add six slices … Read more