Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
Looking for bakeries in Edinburgh? As an Edinburgh resident since 2007, I’m happy to report that the bakery scene has come on heaps and bounds over the last few years. There are lots of excellent bakeries here now and you can pick from a great range of baked goods and breads. The best bakeries in Edinburgh Here … Read more
I’m sure my Austrian roots have something to do with my slight addiction to the flavour of caraway seeds. In Austrian cuisine, caraway seeds are used abundantly, from flavouring roast pork to enhancing salad dressings. Most notably, Austrian dark breads frequently use caraway seeds as part of the Brotgewürz which is used to flavour the loaves. Caraway seeds are … Read more
Why make a plain loaf if you can make it so much more interesting with seeds! This seeded sourdough bread recipe uses a mix of sunflower seeds, sesame seeds and linseed – a loaf packed with nutrients, protein and minerals. Seeded sourdough bread recipe This recipe uses both rye and wheat flours as well as … Read more
If you are new to baking bread, here is a simple recipe for an easy white sandwich bread bloomer, a great recipe for beginners in bread making. This basic white bloomer bread recipe is guaranteed to spark your love for bread baking. Perfect for families with the need for a constant supply of fresh sandwich … Read more
Einkorn (triticum monococcum) is the ancient precursor of wheat, the original wheat that grew in the area known as the Fertile Crescent in present-day Iraq and Syria. The grains are not very different from those harvested and eaten about 18,000 years ago and cultivated from about 10,00o BC. Einkorn moved from the Fertile Crescent area … Read more
Bannetons are baskets for bread proofing, used to hold shaped loaves as they proof and undergo their final rise. These dough rising containers are also referred to as Brotform in German and Gärkörbchen in Austria and come in various shapes and materials. There is plenty of variety out there, so here is my quick guide … Read more
Irish stew is the order of the day, and what better accompaniment than some homemade Guinness bread rolls. Irish stew, by definition a simple dish, based on the few but substantial ingredients of lamb chops, onions, carrots and potatoes and flavoured simply with salt and pepper, is a superbly rich dish. My Guinness dinner rolls … Read more
I recently discovered that Austrian pumpkin seeds are much bigger and darker in colour, have more substantial flavour and are creamier in texture than regular pumpkin seeds sold in the UK. Reason enough to bake one tasty pumpkin seed bread! The largeness of Austrian pumpkin seeds makes them an attractive addition to many dishes. I … Read more
Quite a few Austrian sweet dishes and puddings are filled with a jam-like plum spread called Powidl and I thought it would be useful to devote a quick feature to this delicious preserve. You’ll find Powidl in my recipes for Germknödel and Mohnstrudel but it’s also used to fill Pofesen, Buchteln and Powidl-Tascherl. A delicious … Read more
I love pancakes and am very excited indeed about all the pancake recipes coming out of this month’s #BreadBakers theme, kindly hosted by Mayuri Patel blogging at Austrian Palatschinken to Indian Dosa, from sorghum flour pancakes to these galettes de sarrasin, a buckwheat flour pancake recipe from the North of France. This recipe uses 100% buckwheat flour. The … Read more