Eezi-Slice Bread Slicer Board Review

 

Just before Christmas, I received a beautifully presented package from Eezi-Slice, a company centered around its founder’s invention; the Eezi-Slice bread slicer. I agreed to review the bread board so here are my thoughts after having used the board for a month.

Eezi-Slice Bread Board

How does the Eezi-Slice bread board work?

The Eezi-Slice bread board is unique in what it does, the design is simple yet effective. The board has two sides which allows you to either cut a “thick” (19 mm) or a “thin” (12 mm) slice of bread (the maximum slice width is 127 mm). That’s the simple premise. If you follow the instructions (see image below), it works perfectly every single time. It’s easy to use and unexpectedly addictive! 

Eezi-Slice Bread Board Instructions

Tip: To avoid the board from sliding while cutting just put a moist sponge cloth (or other non-slip material) underneath.

See a demonstration video (by the inventor!) over on the Eezi-Slice website.

How has it performed in my test kitchen?

Having used the Eezi-Slice bread slicer and bread knife for just over a month, slicing breads of varying sizes (tin-baked, freestyle, banneton-raised) and textures (sourdough with big holes, close-textured yeast-raised breads, breads with thick crusts, breads filled with nuts and fruit, … even Pumpernickel), it absolutely delivers on all of its promises and is now the only way I cut bread. 

Having uneven, sometimes broken-up slices of bread had not particularly bothered me in the past. After all, it was always predominantly about the taste for me. However, having the bread board in use has made me less anxious (who knew I was?!) about cutting up my homemade breads. The breakfast serving of bread is now completely predictable. My guests get to taste good bread which is now also impeccably presented.

It’s also great for getting those unstable and shaky ends of bread loaves sliced up without the usual hassle. Just watch your fingers and lay your hand flat on the top of the bread to slice safely.

Eezi-Slice Bread Board and Knife

The lack of crumb catching (a feature pointed out as a must-have in this previous post on bread cutting boards) is not a huge issue as the crumbs are mostly contained by the sides (cutting guides) of the board. 

The sturdy wooden board is made from sustainable sources. The website states it’s made from woods ‘such as bamboo’, so I’m not sure if the whole board is bamboo or if other kinds of wood are used as well.

I also love the bread knife which can be acquired with the board. It’s absolutely perfect for the board and cuts superbly – even through very hard crusts and stale bread loaves.

In terms of alternative bread slicing tools, I can compare it only to the electric slicer my parents have in use. The electric bread slicer does win when it comes to versatility. The bread board offers a thick and a thin slice, but my ideal slice would perhaps be somewhere in between. However, the Eezi-Slice wins on style, it saves space and is obviously specifically designed with bread in mind (always a winner in my books).

So if you are considering buying a board, rest assured it’s a high-quality, well designed and highly useful utensil for the perfectionist baker, bread lover and/or host.

Homemade baby breadsticks recipe

 

When it comes to feeding, my little baby daughter has never been a natural. And when I recently started to introduce solids, she steadfastly refused to be given anything from a spoon or my finger. No tasty purée could tempt her. She did however take the spoon if it was put in front of her on her tray and into her mouth it went. I started giving her chunky finger foods such as broccoli florets which she could hold herself and after a few weeks I decided it was time to introduce some baby breadsticks for more a baby-led weaning approach.

Looking into baby’s nutritional requirements, The River Cottage Baby and Toddler Cookbook advises: “Under-fives are littler power-houses of development and growth. They need lots of energy, so starchy, calorie-dense foods are important – plenty of bread, pasta, rice and cereals. For adults, consuming starches in a high-fibre, wholegrain form is highly recommended. For little children, that’s not the case. Too much fibre can be over-filling and stop them eating other, nutrient-rich foods. Very high-fibre foods, such as bran cereals, can be hard for them to digest and may stop them absorbing nutrients. You don’t have to ban all wholegrain foods, but try to combine white and wholemeal bread, pasta and rice, gradually shifting more to wholegrain foods as your child matures.”

Based on my research, these are the foundations of my baby breadstick recipe:
  • Using mainly white flour (a mix of white wheat and spelt flours)
  • Adding a little bit of wholewheat flour (20% of all the flour in the recipe)
  • No salt
  • Adding yoghurt for some dairy and including a few tablespoons of rapeseed oil to add some fat/oil (both dairy as well as fat/oil are important pillars of baby’s nutritional needs)
  • Optional addition of ground herbs or spices into the breadstick dough to introduce baby to new flavours
5 from 2 votes
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Homemade baby breadsticks recipe

Pieces of toast and firm bread make good finger food and can be dipped into purees and sauces. Many baby rusks on the market contain as much sugar as a sweet biscuit. Opt to make your own sugar-free breadsticks instead. It's super easy and you can make a big batch, freeze them and defrost as needed. You can add some herbs or spices into the breadstick dough if you want to mix it up for your baby. I sometimes divide the dough into three parts, leaving one part plain (with no added herbs or spices) and adding different herbs such as finely chopped rosemary or spices such as garam masala to the other two parts.

Ingredients

Ingredients

  • 200 g strong white wheat flour
  • 100 g white spelt flour
  • 75 g wholemeal wheat flour
  • 150 g yoghurt plain, full fat
  • 100 g water
  • 4 g dried yeast
  • 2 tbsp rapeseed oil
  • Optional: 1 tbsp finely ground herbs e.g. rosemary, thyme... or spices (e.g. garam masala, mild curry powder...)

Instructions

How to make baby breadsticks

  1. Combine all ingredients in a large bowl to form a dough
  2. Knead for 10 minutes on a work surface until you have  a smooth, even dough
  3. Place back into the bowl and cover
  4. Keep to proof at room temperature for an hour or so until the dough has visibly increased in volume
  5. Knock back the dough and split off walnut-sized pieces
  6. Roll each piece into a 10 cm rod
  7. Place on two lightly greased baking trays
  8. Leave to rise for about 20 minutes
  9. Bake at 200°C for 10 mins
  10. Leave to cool on a wire rack
Cut the breadsticks into halves (lengthwise) and toast them before giving them to your baby. This helps to avoid them softening too quickly. Always watch your baby carefully when offering them breadsticks and break off any big soggy bits before they disappear into the baby’s mouth to avoid choking. Dip both sides of the bread stick into your baby’s food 🙂
For those worried about food allergies, Annabel Karmel’s New Complete Baby and Toddler Meal Planner states: “There is no need to worry unduly about food allergies unless you have a family history of allergy or atopic disease. The incidence of food allergy in babies with no family history of allergy is very small (approximately 6%). (…) Don’t remove key foods such as milk or wheat from your child’s diet before consulting a doctor.