Bakeries in Edinburgh – Best For Bread


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 are my top picks of the best bakeries in Edinburgh – with a specific focus on suppliers of #realbread and sourdough – as chosen by The Bread She Bakes.

Breadshare – Community Bakery in Portobello & Leith

With their slogan ‘Real Bread For Everyone’, Breadshare is a social enterprise bakery with the noteworthy mission to bring affordable all-organic slow fermentation bread to the people of Edinburgh. Visit the Portobello bakery to see the place where all the real bread baking action is happening or pick up a loaf in their Leith branch. It’s the spirit behind the operation as well as the tasty breads that make Breadshare my top choice for the best bakeries in Edinburgh.

“Our social objectives are to promote the health benefits of real bread and make it accessible to everyone in the community; involve the community in everything we do; help other communities to establish community supported bakeries; be ecologically sustainable; actively support local organic food supply chains”

Favourite Breads: Organic Seven Seeds, Organic Borodinsky Rye, Organic Rustic Rye


Bakery Andante – Artisan Bakery in Morningside

A perfect range of artisan breads, baked lovingly in line with #realbread principles by marketer turned baker Jon Wood.

“Andante is a musical expression meaning ‘at a slower tempo’, which perfectly describes how we think bread should be made. “

Favourite Breads: 50% Rye Sourdough, Covenanter’s Loaf


Falko Konditormeister – German Bakery in Edinburgh

One of the longest standing bakeries in town, Falko’s Bruntsfield store lures bread and cake lovers alike. Offering excellent German heavyweight breads and perfection in cake baking, Falko continues to be one of the very best bakeries in Edinburgh. Step into the shop’s wood-panelled, high-ceilinged coffee house setting and indulge in Falko’s delectable bakes. Check out their bread baking schedule so you are first in line for the tasty loaves of bread, prepared with their sourdough starter Heinrich.
“We do things the old-fashioned way; hand-shaping each loaf, allowing the dough to prove slowly in baskets before turning it out onto a wooden peel and gently placing in our stone-laid oven.”
Favourite Breads: Jägerkruste (Hunters’ Crusty Bread), König Ludwig Dinkel-Roggen-Malz Brot (Spelt-Rye-Malt Bread), Hausbrot (House Bread)

Söderberg – Swedish Bakery in Edinburgh

A brilliant example of how a bakery can expand without losing its local and artisanal charme. Söderberg bakeries (the guys also behind the delicious Peter’s Yard rye sourdough crispbreads) can now be found in six locations across Edinburgh.

“Söderberg is an artisan Swedish bakery based in Edinburgh. Established by a quiet Swede who believes in making honest, well-crafted goods that are as individual as the people who create and enjoy them. Behind every loaf there is a pair of hands, kneading dough before dawn.”

Favourite Breads: Swedish Rye, Sourdough Pizza


Bakeries in Edinburgh: Söderberg on Broughton Street
Bakeries in Edinburgh: Söderberg on Broughton Street

Wee Boulangerie – French Bakery in Edinburgh

A charming neighbourhood bakery, offering great bread options including the best baguettes in town.

“We are a wee artisan bakery, born out of our love of real, good bread. We make bread slowly, using long fermentations and traditional techniques, to develop naturally the taste and qualities of our breads.”

Favourite Breads: Baguettes, French White, Rye Bread


All Night Bakery in Edinburgh?

Fancy a late night bakery snack? I’m afraid there are limited #realbread options for you but there is an all night bakery in Edinburgh! Head to Pieman’s Bakery on Morrison Street for a selection of pies, pastries and hot filled rolls 🙂

Caraway Seed Bread Recipe (Rye Bread)


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 superb bread flavour enhancers, some of the top seeds to add to breads and perfect for rye breads specifically. Here is my caraway seed bread recipe, based on a combination of wholemeal rye flour and white wheat flour, leavened with sourdough.

Caraway seed bread
Caraway seed bread

Are caraway seeds good for you?

Caraway (carum carvi) belongs, like coriander, fennel and celery for example, to the family of Apiaceae or Umbelliferae. Not technically seeds, caraway ‘seeds’ are the split halves of the dried fruits of the plant.

Caraway seeds
Caraway seeds

The effect of caraway is mainly related to the essential oil containing Carvon, which has a stimulating effect on the stomach and a soothing impact on the bowel. Two digestive bonus points at once.

At the same time, the delicate, aromatic but slightly bitter taste of caraway adds a completely new dimension to breads.

Caraway seed bread recipe
Caraway seed bread recipe

Caraway seed bread recipe

A great bread for tasty sandwiches or creamy vegetable soups. Delicious also with pastrami, mustard and gherkins (my personal favourite). Add slightly more or less caraway seeds than recommended below to intensify or lessen the flavour kick. The sharpness of the mustard and gherkins works incredibly well with the distinctively bitter, yet warm and sweet taste of the caraway seeded bread.

Caraway bread ingredients

For the sourdough starter

For the main dough

  • 180g strong white bread flour
  • 80g dark rye flour
  • 150g water
  • 8g salt
  • 10g caraway seeds

How to make caraway bread

  1. Prepare the sourdough by combining the various ingredients in a medium bowl. Mix well and cover the bowl. Leave to rest overnight (16 – 24 hours).
  2. On day 2, prepare the main dough by combining 300g of the sourdough from day 1 (the remaining 30g go back into the fridge for future bakes) with the main dough ingredients.
  3. Mix well and knead the dough for at least 10 minutes.
  4. Rest for about an hour, then shape into a loaf before placing it in your pre-floured proofing basket.
  5. Leave to proof for a few hours (this will depend on your room temperature), then preheat the oven. If you have a La Cloche baking dome, preheat this in the oven from cold.
  6. Turn out the loaf from your proofing basket to the baking tray (lined with baking paper) or the La Cloche dome.
  7. Make a few slashes with your scoring knife.
  8. Bake for 10 minutes at 220°C and for another 45 minutes at 200°C. Take the lid off the dome for the last 10 minutes if using the La Cloche dome.
  9. Cool on a wire rack.

Homemade seeded sourdough bread recipe


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.

Homemade seeded sourdough
Homemade seeded sourdough

Seeded sourdough bread recipe

This recipe uses both rye and wheat flours as well as a tablespoon of malt extract. A tremendous flavour combination, enhanced further by the delicious seed mix.

Seeded sourdough bread
Seeded sourdough bread



Seed mix

  • 60g sunflower seeds
  • 40g sesame seeds
  • 40g linseed
  • 150g hot water

Main dough

  • 40g rye flour
  • 260g white bread flour
  • 200g wholemeal bread flour
  • 195g water
  • 12g salt
  • 1 tbsp malt extract
Seeded sourdough
Seeded sourdough

How to make homemade seeded sourdough bread

Day 1

  1. Combine the sourdough ingredients in a medium bowl, cover and keep at room temperature for approx. 16 hours.
  2. Dry roast the seeds in a frying pan (no oil!) and toast the mixed seeds for about 10 minutes, stirring frequently. Place in a bowl, pour over the hot water, cover and keep at room temperature for approx. 16 hours.

Day 2

  1. Combine 300g of the sourdough (the rest goes back into the fridge for your next bake), the seed mix soaker and the main dough ingredients in a large bowl to form a rough dough.
  2. Knead for 10 minutes.
  3. Cover and leave to rest in a warm place for 1 hour.
  4. Butter a lidded pullman loaf tin, then move the dough from the bowl into the tin. Squash the dough in quite firmly and evenly.
  5. Cover the tin with the lid and place in the fridge overnight or approx. 12 – 16 hours. It should have risen significantly during this time.

Day 3

  1. Take the pullman loaf tin out of the fridge and  preheat the oven to 190°C for 20 minutes.
  2. Bake at 190°C for 1 hour. Remove the bread from the tin approx. 15 minutes before the hour is up and put back into the oven – the bread will get a much better crust that way.
  3. Remove from the loaf pan and leave to cool on a wire rack.

White bloomer bread recipe


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 bread. No need to buy the industrial pre-sliced loaf that comes with added processing aids, emulsifiers or preservatives and is made far too fast with too much yeast. Take note that only four ingredients (flour, water, salt and yeast or natural leaven) are required to make bread.

White bloomer bread
White bloomer bread

Why bake at home?

Here are some reasons why you might want to venture into baking your own bread at home.

  • You’d like to eat bread based on the four basic bread baking ingredients, knowing exactly what’s in it and allowing it sufficient time to rise with a small amount of yeast
  • You want to fill the house with the smell of freshly baked bread – rather than the bin with plastic wrapping
  • You’d like to bake homemade bread that’s perfect for sandwiches and toast in the morning
  • You want – like my brother in law – to bake the very best vehicle for your PB&J sandwiches
  • Or you simply can’t be bothered to go to the store/supermarket for bread


Here is all the equipment you’ll need to make a basic white bread bloomer:

White bloomer
White bloomer
White bloomer bread
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5 from 3 votes

White Bloomer Bread Recipe

The quantities below are for a 1.3kg loaf tin (baking a 1.3kg white bloomer bread), but they are easy to adjust for other bread tin sizes.  Ensure that the total weight of the loaf adds up to the volume of your loaf tin. The dough hydration of the loaf is at 64% (calculated by dividing the water content of 480g into the 750g of flour).


  • 750 g strong white wheat flour - get the best strong white wheat flour you can buy preferably organic
  • 480 g water tepid
  • 7 g dried yeast
  • 13 g salt

No need to add sugar or butter or milk or oil as suggested in many recipes - keep it simple


    How to make white bloomer bread

    • Combine all ingredients in the large mixing bowl and - with your hands - form a rough dough
    • With your dough scraper, turn out the rough dough onto a clean working surface and knead by hand for at least 10 minutes until the dough has become elastic and smooth. Have a jug of water next to you when kneading and wet your hands every now and then to keep the dough well hydrated.
    • Shape the dough into a ball and place back into the bowl, cover with the lid and leave to rest for about 45 minutes at room temperature. During this time, the dough should grow in volume significantly.
    • Punch down the dough and shape into a loaf which fits into the loaf tin well.
    • Place into the loaf tin and cover with a plastic bag, leaving room for the dough to rise at the top, so you avoid the dough sticking to the plastic.
    • Leave to proof for 1 hour or so until the dough has roughly doubled in size.
    • Preheat the oven to 200°C for at least 15 minutes.
    • Place the loaf tin (without the plastic bag) in the oven (on a shelf that leaves ample room at the top for the bread's "oven spring").
    • Bake for 10 minutes, then turn the heat down to 180°C and bake for another 35 minutes.
    • Cool the white bloomer bread loaf on a wire rack.

    Einkorn Sourdough Bread Recipe


    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 all the way to the Italian Alps where it was found in 1991 with the frozen remains of Ötzi the Iceman. They examined his last meal and it contained meat, roots, berries and Einkorn wheat. Even in the UK, grains of Einkorn have been discovered at an underwater archaeological site on the Isle of Wight where it was cultivated around 6,000 BC, when Britain was still connected by land to Europe.

    Einkorn has an ability to survive on poor soil and in adverse conditions; however, as time went on, other varieties of wheat became more popular due to bigger yield and easier processing. Here is my Einkorn sourdough bread recipe, made with 100% wholemeal Einkorn flour. A beautifully golden loaf, with a deliciously creamy texture.

    Einkorn sourdough bread
    Einkorn sourdough bread

    After all of this time, Einkorn has remained a pure wheat that has not been hybridized. It aptly translates into “one grain” in German as it has a single grain attached to its stem, while other modern varieties have groups of four grains. All varieties of wheat we know today are descendants of wild Einkorn.

    Baking with Einkorn

    Einkorn is ground into a soft and golden flour. As the gluten is weaker than standard wheat flour gluten, it requires a shorter mixing and kneading cycle than with regular bread flour. The dough can become sticky with excessive kneading and the slightly sticky gluten produces loaves of smaller volume than modern flours.

    Einkorn flour absorbs less liquid than other wholemeal flours. As a general rule, the hydration amount should be reduced by 15% for standard wholewheat Einkorn flour. Resist the temptation to add more flour to lessen the dough’s sticky texture as it will end up drying up and baking dense later. Try to keep your dough wet and sticky.

    Finally, don’t let it proof to the same degree as you would with normal wheat doughs. If Einkorn dough rises too much, it will deflate in the oven. Make sure the dough springs back when you press on it with your finger. It is better to under-proof than over-proof with Einkorn.

    Where to buy Einkorn flour

    Production today is limited and isolated, yet in the UK, Einkorn flour is available from Doves Farm and Shipton Mill.

    Einkorn Sourdough Recipe

    Bake a rustic sourdough bread with golden Einkorn flour. Light and creamy in colour with a rich flavour.

    Einkorn bread
    Einkorn bread



    • 50g wheat sourdough starter
    • 75g Einkorn flour
    • 75g water

    Main dough

    • 500g Einkorn flour
    • 8g salt
    • 400g water


    • Some extra flour (I use rice flour)

    How to make Einkorn sourdough bread

    1. Combine the sourdough ingredients in a medium bowl, cover and set aside at room temperature for 12 hours.
    2. On the second day, combine all main dough ingredients with 150g of the refreshed sourdough starter (the rest should be set aside for your next bake) in a large bowl.
    3. Mix until all ingredients are well combined but avoid kneading the dough. The dough will be sticky, so work with your dough scraper to make things easier.
    4. Shape into a ball and place back into the bowl.
    5. Cover and leave to rest for about an hour at room temperature.
    6. Deflate the dough and shape into a boule, cover with (rice) flour and place into lightly floured proofing basket.
    7. Cover with a polythene bag to protect the moisture and proof at room temperature. For me, in my Edinburgh kitchen, this process takes a good 6 or 7 hours. However, if your kitchen is warmer, the process may be much shorter, perhaps only 2 hours or so.
    8. Preheat the oven to 220°C and preheat your baking dome or Dutch oven at the same time.
    9. Turn out the loaf onto the baking dome or Dutch oven (or otherwise a baking stone or baking tray lined with baking paper).
    10. Score the top with a pattern of your choice. Use a scoring knife for best results.
    11. Bake at 220°C for 10 minutes and at 200°C for a further 40 minutes.
    12. Take off the lid of your baking dome or Dutch oven for the last 10 minutes if using to firm up the crust.
    13. Cool on a wire rack.
    14. Enjoy an beautiful Neolithic loaf of sourdough bread 🙂

    Best banneton baskets (bread proofing baskets)


    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 to banneton baskets to get you started.

    Round banneton
    Round banneton

    Why use banneton baskets?

    Bannetons are great for doughs that are too sloppy to proof as free standing loaf without flowing into a flat bread. Bread proofed in a basket can therefore be wetter as the dough is held in shape during the proofing process. Once proofed, the loaf is flipped or rolled out of the banneton basket and goes straight into the hot oven, giving it little chance to relax into a puddle before the bake.

    You’ll find that, as the proportion of rye in bread recipes increases, bannetons become more useful, providing lateral support for fragile loaves. For a higher and prettier result, loose doughs are therefore best supported by proofing baskets in order to rise upwards, not outwards.

    Great lightness and a very open structure are possible with such (wetter) dough, but only if it can be held in a reasonably coherent shape before being fixed by the heat of baking.” Andrew Whitley, Bread Matters

    How to use a proofing basket

    Using a proofing basket is simple:

    1. Put your loaf into the basket upside down (seam-side up).
    2. Cover the basket with a polythene bag to keep the moisture in i.e. to prevent the dehydration of the surface and to prevent a surface skin from forming
    3. Let the bread rise.
    4. Turn out the loaf onto your baking tray lined with baking paper or La Cloche baking dome or your baking peel, depositing the bread gently on to the surface, before transferring it into the hot oven.

    A problem I faced when using my round wicker banneton for the first time was that my dough got stuck in the basket. This is because new cane bannetons need to be conditioned prior to their first use.

    Before its first use, lightly mist your cane banneton with water and dust it with a layer flour. For any future uses, lightly flour your basket before you put in the dough and dip your dough in flour before you put it in the basket.

    However, be careful, as too much flour results in a thick, floury crust and will diminish the cane’s spiral pattern, so you may have to experiment before you get it exactly right.

    I like using white or brown rice flour to dust my banneton and to bathe the loaf in before it enters the basket. It will give your loaf a beautifully clean finish.

    After use, leave it to dry out for a day, don’t place it back into the cupboard straight away.

    How to clean a banneton

    Brush with a dedicated stiff brush and store your banneton in a well ventilated spot.

    I’ve never washed my bannetons as the brush does the job well. It’s not recommend to wash it and absolutely avoid soaking it.

    However, every few months, you can place your proofing baskets into the oven at 150°C for 15 minutes to kill potential bacteria which may be lingering.

    Oval banneton
    Oval banneton

    Types of banneton baskets

    There are several types of bannetons. I personally prefer cane baskets but here are your options.

    Cane wicker bannetons – Wicker makes an ideal container as it allows the air to circulate around the dough and let it breathe. Cane baskets will give your loaves a beautiful pattern and last a lifetime.

    Wood pulp bannetons – Mostly made in Germany from 100% local spruce trees and less prone to sticking!

    Plastic bannetons – These won’t get a recommendation from me…

    Lined bannetons – Linen-lined proofing baskets are also a great choice when picking a banneton.

    What size banneton should I use?

    • Proofing baskets come in different sizes, so make sure your dough quantity is aligned with the banneton basket size. An 8 inch round banneton is suitable for approx. 1 pound or 500g of dough while a 10 inch round banneton will be fine for 2 pounds or 1kg of dough. These sizes will give the dough enough space to rise and expand also without spilling over the sides.
    • If in any doubt, it’s usually better to use a slightly bigger banneton as it is not necessary to fill a banneton completely. The important thing is that the dough doesn’t spill. You may not get the full spiral effect of the banneton rings by using a slightly bigger size but the banneton will still be able to do its primary job i.e. hold the dough’s shape during the proof.
    • Finally, make sure that the loaf coming out of the banneton fits into your oven and fits into any Dutch oven or baking dome you may be using.
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    Proofing basket alternatives/substitutes

    If you are looking for alternatives for proofing baskets, you could simply use a loaf pan to keep your dough in shape or improvise using a bowl lined with a flour-dusted lint-free tea towel. Alternatively, you could also try the all-rounder that is Lékué‘s silicone bread baker.

    Guinness Bread Rolls Recipe


    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 have a light crumb and exquisitely full-bodied flavours, divinely complementing the umami taste experience of the stew. I’ve also noticed that I’m spot on topic with this month’s #BreadBakers theme of ‘Irish Breads’, hosted by A Day In the Life On The Farm.

    I’d baked bread with beer before and achieved some delicious results, but I’d never used Guinness. This Guinness bread recipe very subtly brings out the dark-roasted barley flavours.

    Irish Stew Guinness Bread Rolls
    Irish Stew with Guinness Bread Rolls

    Guinness Bread Rolls Recipe

    An Irish stew calls for bread rolls to soak up all the delicious juices and this recipe for Guinness bread rolls does the job perfectly. A wheat-based dough, enhanced with a little added rye and fortified by the ruby colours of that famous Irish stout, produces delicious Irish bread rolls.


    • 550g white bread flour
    • 150g white rye flour
    • 6g dried yeast
    • 10g salt
    • 440g Guinness, at room temperature
    • 75g water

    How to make Guinness bread rolls

    1. Combine all ingredients in a large mixing bowl to form a dough
    2. Knead for about 10 minutes
    3. Let rest covered for about an hour until the dough has significanlty expanded in volume
    4. Punch down the dough and transfer to a lightly floured surface
    5. Divide into 16 equal parts, cover the dough parts with a clean kitchen towel and let rest for about 10 minutes
    6. Shape each dough part into a roll (I like to make rolls with pointed ends as the tips form a superb crust), place onto baking trays lined with baking paper, lightly flour the rolls’ surface and cover with clean kitchen towels. Make sure to leave enough room between the rolls to allow them to expand unless you like them to attach to each other during the bake, as I did in the photo above.
    7. Leave to rest for about an hour or more until proved
    8. Preheat the oven to 180°C
    9. Bake for about 20 minutes until nicely browned and fully baked through
    10. Cool on a wire rack

    Take a look at the Irish bread recipes from my fellow #BreadBakers!

    Pumpkin Seed Bread Recipe


    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!

    Pumpkin seed bread
    Pumpkin seed bread

    The largeness of Austrian pumpkin seeds makes them an attractive addition to many dishes. I love adding these pumpkin seeds into sourdough breads, but they are also great for snacking, salads or homemade granola. Take a look below, they look stunning, don’t they?

    Austrian pumpkin seeds from Styria
    Austrian pumpkin seeds from Styria
    Standard pumpkin seeds
    Standard pumpkin seeds

    Austrian pumpkin seeds are grown organically in Austria, in the region of Styria. The Styrian pumpkin variety are grown for their hulless seeds alone, while the pumpkin pulp is used as fertilizer on the fields.

    The seeds are also made into oil and make a popular foodie gift to bring back from an Austrian visit.

    Pumpkin seed bread benefits

    Austrian pumpkin seeds contain many valuable nutrients, including polyunsaturated fatty acids, vitamin B1, B2, B6 and numerous minerals such as iron, calcium and magnesium. Most notably they contain phytosterol. Several studies show that phytosterol helps with prostate and bladder conditions. 

    Healthy pumpkin seed bread recipe

    I use both wheat and a small amount of wholewheat flour in this pumpkin seed loaf recipe. Maize flour is added to give the bread a slightly yellow colour, a picturesque contrast to the green of the pumpkin seeds.

    Sourdough bread with pumpkin seeds
    Sourdough bread with pumpkin seeds
    Pumpkin seed bread
    Print Pin
    4 from 2 votes

    Pumpkin Seed Bread Recipe

    This delicious pumpkin seed bread recipe is a winner for any occasion. Delicious for breakfast with butter and jam, for a savoury platter of cold cuts and cheeses, or for dipping into your favourite soup.


    Sourdough ingredients (Day 1)

    • 50 g wheat sourdough starter
    • 130 g wholewheat flour
    • 50 g strong white bread flour
    • 130 g water

    Main dough ingredients (Day 2)

    • 343 g sourdough
    • 475 g strong white bread flour
    • 115 g maize flour
    • 11 g salt
    • 345 g water
    • 85 g Austrian pumpkin seeds


    How to make pumpkin seed bread

    • Prepare the sourdough on day 1 by combining the sourdough ingredients in a medium bowl. Mix well, cover and leave to rest at room temperature for around 12 hours.
    • On day 2, dry-roast the Austrian pumpkin seeds in a frying pan until they start to pop and smell nutty.
    • Combine 310g of the sourdough starter (the rest goes back into the fridge for future bakes) and the main dough ingredients - with the exception of the pumpkin seeds - in a large bowl.
    • Knead for about 10 minutes, then add the pumpkin seeds.
    • Work in the seeds until evenly distributed.
    • Place the dough back into the bowl, cover and leave to rest for an hour or two until the dough has risen visibly.
    • Punch down the dough, shape into a round, flour the surface and place face-down into a pre-floured proving basket.
    • Preheat the oven to 220°C half an hour before baking. If you use a La Cloche baking dome, preheat this in the oven from cold.
    • Once fully proved (after several hours in my kitchen but this will depend on the temperature in your room), turn out the bread from the proving basket onto the hot La Cloche plate.
    • Put the La Cloche cover back on and bake for 10 minutes at 220°C, then turn down the heat to 190°C for another 40 minutes. Take off the La Cloche for the last 10 to 15 minutes.
    • Cool on a wire rack.

    Powidl Recipe (Austrian Plum Preserve)


    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 preserve made purely from plums, this authentic Powidl recipe doesn’t use added sugar. It’s made by simply cooking and reducing plums to a thick, spreadable consistency.

    Powidl Austrian plum preserve
    Powidl Austrian plum preserve

    Good-quality Powidl is not readily available to buy in shops, even in Austria, so I wanted to share the recipe for making Powidl at home.

    In Austria, we use Zwetschken (prunus domestica subsp. domestica) to make Powidl. You can see some photos of our Zwetschken tree at home in Austria in this post here. Without access to prunus domestica subsp. domestica, it’s best to find damsons (prunus domestica subsp. insititia) instead of the huge round plums you’ll find in the supermarkets. Either way, ensure to use very ripe and very sweet fruit for making this Powidl recipe.


    Powidl recipe

    Please note again that real Powidl isn’t made with sugar and is therefore not a ‘jam’.

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    Powidl recipe

    This authentic Powidl preserve contains the pure essence of plums and won’t taste of sugar like typical jams. As a rule of thumb, you'll end up with 20% of the initial plum weight when making Powidl, for example 5kg of plums will cook down to 1kg of Powidl. 


    • 2.5 kg Zwetschken/damsons/plums
    • 1 lemon grated zest only
    • 1/2 tsp ground cloves and/or cinnamon
    • 2 tbsp dark rum


    How to make Powidl

    • Take a quantity of Zwetschken/damsons/plums (e.g. use 2.5kg to make 500g of Powidl), halve and de-stone the fruit. Add a few de-stoned dried plums if you like. It adds an additional layer of flavour complexity to the Powidl.
    • You can add grated lemon zest, a little bit of ground cloves and/or cinnamon and some dark rum (Stroh if you are going all Austrian).
    • Bring to a boil in a suitable pot and slowly simmer on a low heat for several hours
    • Stir frequently.
    • Continue until the plums have cooked down to a dark purple or brownish pulp - a viscous paste which is spreadable i.e. it shouldn't be too runny and not too thick.
    • Fill into jam glasses.


    Where to buy Powidl

    Real Powidl can’t be bought in supermarkets. However, I did see that Darbo Powidl sells here. I would like to add that I have never tried and tasted this product. Please also note that Powidl such as this is made with the addition of sugar.

    Galettes de sarrasin recipe (buckwheat pancakes)


    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.

    Galettes de sarrasin
    Galettes de sarrasin

    This recipe uses 100% buckwheat flour. The buckwheat flavours mingling with the ham, cheese, spinach and eggs are simply divine! For a lighter buckwheat pancake, take a look at my recipe for buckwheat groats pancakes, using a mixture of buckwheat and wheat flour.

    Galettes de sarrasin recipe

    Prepare the batter the night before baking the pancakes. The galettes de sarrasin are easily assembled and make for a stand-out weekend breakfast!

    For the batter

    • 150g buckwheat flour
    • 5g salt
    • 225g milk
    • 115g water
    • 1 large egg
    • Butter for the frying pan

    For the filling – per galette

    • 20g cheese, grated (use Comté for a more traditional galette de sarrasin; mature cheddar will also work well)
    • 1 egg
    • 1 thin large slice of good-quality ham
    • A few baby spinach leaves
    • Freshly ground black pepper

    How to make galettes de sarrasin

    1. Make the batter in the evening before making the pancakes. In a medium bowl, combine the buckwheat flour with the salt, milk, water and the egg. Whisk thoroughly. The batter should have the consistency of pouring cream.
    2. In the morning, heat a large frying pan (I used a pan 30 cm in diameter) to a medium heat and add about 1 teaspoon of butter to the pan and use a pastry brush to spread it evenly. Don’t be shy about the butter, it ensures the pancake can easily move around.
    3. Pre-heat the grill to a medium heat.
    4. Pour a good ladle of batter into the pan, lift the pan off the heat and swirl to distribute evenly.
    5. Place the pan back on the heat, and when the top is no longer looking wet and runny, flip the pancake.
    6. Place the slice of ham in the centre of the pancake.
    7. Add the egg on top of the ham, ensuring the egg yolk settles in the centre of the pancake.
    8. Scatter over the cheese, add salt and pepper and the baby spinach leaves, keeping the egg yolk centre uncovered.
    9. Fold the 4 edges into the galette, keeping the egg and bits of the filling visible.
    10. Place the pan under the grill to make the cheese melt and to cook the egg to the desired consistency.
    11. Slide off onto a plate and repeat.

    If you love the taste of buckwheat and want to bake more with this outstanding flour, take a look at my collection of the best buckwheat bread recipes.