This is one of the easiest breads I’ve ever made. It has perfect crust, lovely soft crumb and amazing herby flavour. The dough is very loose, stretchy and sticky but doesn’t require long mixing or kneading, only until all ingredients are well combined. In other words, my lazy experiment turns out to be a successful…
One late afternoon after work I was craving something sweet but all I had was a bunch of very ripe bananas in a fruit bowl. Using this very simple recipe I turned them into a delicious, rich and moist banana cake….
This bread is made mostly with wholemeal rye flour and small part of wheat bread flour. The texture is dense and moist. I like it best on the third day after baking, when it reveals its full flavour. The dough is made in two stages, sourdough preferment and final proofing, with no extra mixing every…
This is a kind of bread I remember from my childhood. Rye and wheat sourdough bread with shiny crust and full of flavour, slightly sour crumb. The smell of freshly baked bread that just came out of the oven brings back those carefree childhood memories. We used to have a small bakery opposite my primary…
The mindfulness of a lump of dough and its ability to go as the mood takes it is partly why baking gives me so much pleasure… I quite like the element of surprise. This is why there is so much beauty in a handmade loaf, each side slightly different from the other, every way you…
This is just a basic, white bread. It is quick and easy to make, however… it has that delicious, golden crust – crunchy but not too hard. Just before placing in the oven, the bread is covered with a thick paste made of flour and water. And that’s what gives us this characteristic, cracked surface….
Some bread flour, some whole-rye flour, some seeds and dried fruits make this delicious and crunchy bread. You can top the loaves with any kind of seeds or almonds or just cover the top with white flour, gently smooth it and score just before putting into the oven. Anything you choose the bread will taste…
This full of flavour, dense, dark rye sourdough bread is made with traditional sourdough starter and with pre-soaked whole-rye flour. It is mixed with boiling water and left over night. The soaked rye gives the bread a subtle sweet note and also contributes to the bread’s great keeping quality….
Delicious, soft bread with crunchy walnuts and pre-soaked raisins, that reminds me with its taste and texture of hot cross buns. The soft texture is achieved by adding some butter and milk to the dough, instead of just water like in traditional breads. I enjoy it best with a generous layer of butter and jam, accompanied…
This bread is a great way to use any leftover bread. Stale rye sourdough, leavened wheat or pumpernickel – all kinds of bread can be used. The evening before baking, old bread is soaked in water and left over night. Just before adding it to the final dough, the soaked bread should be mashed so…
