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

Recipe for German SpƤtzle Pasta

Fancy some homemade pasta without the work and effort usually involved with homemade pasta? German SpƤtzle pasta – small, squiggly egg dumplings from the Southwest of Germany – are easy to prepare and can be ready in a matter of minutes. German SpƤtzle 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