Low glycemic index bread: barley flour bread recipe

Although barley is almost exclusively used in the brewing industry on account of its very low gluten content, barley flour is a really nice ingredient to introduce into bread baking. You’ll have even more reason for using barley if you are looking to keep the glycemic index (GI) of your home-baked bread as low as … Read more

Sugar Free Baking Recipes

Cutting down on sugar has become a big talking point of late. The health conscious look to decrease their sugar intake, whether it’s due to a dietary restriction or just a general health choice. Someone close to me was diagnosed to be at risk of diabetes after a recent health check-up, so cutting down on … Read more

Recipe for German Spätzle Pasta

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

Danish seeded rye bread with malted flour

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

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