Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
Poppy seeds feature frequently in Austrian baking. Sprinkled on top of bread rolls, mixed into multi-seed wholemeal loaves or swirled up in sweet dessert bakes, they add a wonderful contrast colour, very distinctive earthy flavour and are fun to bake with. Here, I’m showcasing the delightful Mohnstrudel (poppy seed strudel) as one of my favourite poppy seed bakes. In Austria, … Read more
Fancy some homemade pasta without the work and effort usually involved with homemade pasta? German Spätzle pasta – small, squiggly egg dumplings from the Southwest of Germany – are easy to prepare and can be ready in a matter of minutes. German Spätzle Pasta Recipe The flour Austrian flour type 480 (“griffiges Mehl”, flour type 405 … Read more
Buchteln or Rohrnudeln are sweet baked pull-apart yeast buns. These are traditionally filled with jam or baked on a bed of fruit (most commonly plums or damsons). The Buchteln are packed closely in a large baking dish (usually made from enamel) to stick together. They are served warm for afternoon coffee/tea or dessert and even for … Read more
This month’s theme for the #TwelveLoaves bakers is Malt. I have previously used malt extract for dark wholemeal breads to add flavour and as a source of sugar for the yeast. However, with malt taking centre stage this month, I wanted to do more and decided to home-malt rye grains to make my own malted flour. … Read more