Tag Archives: recipe

April Showers bring May Doughflowers: Rosquillas Doughnut Recipe

Many thanks to supporter Nuria Cabellos González for emailing us this recipe and photos from lockdown in Spain. April was unusually wet on the plain of Spain, a fact that has helped to keep us indoors during lockdown. And it has also helped for nature to get back to its natural habitats. There has been […]

Easter Recipe: Nuria’s Torrijas

Many thanks to supporter Nuria Cabellos González for emailing us this Easter recipe and photos from lockdown in Spain. Torrijas are festive breads traditionally eaten at Easter in Spain. A delicious pudding of milky bread fried in egg with sugar and cinnamon, they are the staple of Easter. They are a sign that bread has […]

Making a Starter from Scratch & Sourdough Country Bread Recipe

  adapted from Bread Matters by Andrew Whitley (Fourth Estate). Book (and dried starter) are available from www.scotlandthebread.org This is a delicious full-flavoured bread with a chewy crumb and thick crust made without added yeast. Wild yeasts in the flour multiply to raise the dough while naturally-occurring beneficial lactic acid bacteria give the bread its […]

Mince Pies

Mince pies

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 into fairly small pieces. Toss the diced apples in the cider vinegar quickly to prevent browning. Mix everything together thoroughly and put in a bucket […]

Fermented Bran Sourdough Bread

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. Indeed, fermenting the bran separately produces valuable by-products of nutritional relevance, not to mention wonderful flavour. Equipped with a sieve and a little skill, you […]

Scottish Wholemeal Baps

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 of the water. Mix until all the ingredients are thoroughly combined. Cover and ferment this dough at room temperature for 12-18 hours. Stage 2: the […]