06
Feb
Feb
Thanks to our Director Alison Ramcharran for outlining her experience of using our new rye flour in her ‘nano-bakery’, where her seeded rye sourdough is gaining a local fan club. […]
Category Archives: Recipes
01
Dec
Dec
The quintessential Christmas treat gets a home-grown update with delicious nut-brown, Scotland The Bread wholemeal pastry. This recipe is enough for about 16 mince pies. Core and dice the apples […]
27
Aug
Aug
This dough works well as the basis for many kinds of flat bread. It is a soft dough with a high water content that spreads outwards easily while puffing up […]
27
Aug
Aug
Scotland The Bread Chairman Andrew Whitley’s unique recipe for fermented bran sourdough wholemeal bread is a way of making a lighter loaf with wholemeal flour without sacrificing any nutritional quality. […]
27
Aug
Aug
Makes 18 good-sized baps using the ‘sponge-and-dough’ method Stage 1: the overnight sponge Dissolve the yeast in some of the water and add it to the flour with the rest […]
08
Apr
Apr
This is a sourdough version of the Hot Cross Bun recipe from Bread Matters by Andrew Whitley. The process takes longer than the yeasted version, naturally, but the resulting buns are […]