Our old brick oven

This lovely (though derelict and unusable) old brick oven in Upper Austria used to decorate the gardens of our old farmhouse. It was demolished last year after a lifespan of over 100 years (it hadn’t been in use since the 1950s). You can still see the baking chamber made of fireproof brick. Once, this masonry oven … Read more

Brown seeded wholemeal bread recipe

Looking for a bread recipe full of wholesome goodness? This loaf of brown seeded wholemeal bread is bursting with healthy seeds and kernels. Great for using up the various bits and pieces you might have waiting in your store cupboard! Seeded wholemeal bread recipe Makes one loaf of brown seeded bread. Day 1 – Prepare sourdough & flaxseed … Read more

Hot Dog Buns Recipe for a Family Baking Fest

While visiting my brother-in-law’s family in Dublin last weekend, I was looking for something which would be fun to bake, make and eat with the kids. After a lovely cycle along the Dublin coastline, we went for a bit of grocery shopping in Sandymount Village and paid Michael Byrne & Son (Craft Butchers) a visit. … Read more

Hausbrot – Traditional Austrian Bread Recipe

At home in Austria for the week, I was keen to bake some traditional Austrian Schwarzbrot (black bread) with my family. It was a good team effort! My grandmother provided the recipe for Hausbrot, my mum prepared the rye sourdough and got the various ingredients ready and I did the dough work. There are many different recipes for Austrian Hausbrot … Read more

Salzstangerl – My favourite Austrian Kleingebäck

Kleingebäck or Kleinbrote are the German words and classifications for small breads weighing 250g or less. In Austria, Switzerland and Germany there is a huge variety of Kleingebäck – every region and, in fact, every bakery will have their own selection. Kleinbrote are usually eaten for breakfast or as part of the Jause (Austrian German … 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

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