Posts Tagged Bread

Tiger Bread

Posted 27 July 2013 by
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Tiger bread (aka Dutch Crunch bread) is something I’ve wanted to try for a long time. Years ago, I’d see it on the supermarket shelves, and thought it was covered in cheese. Disappointed to discover it was not, I avoided buying it for some time. Cheese-less as it is, it is still delicious. It’s soft and slightly sweet, with a hint of sesame, and of course that famous crunchy top.

Tiger bread loaf

This recipe is for a July’s Daring Baker’s challenge. In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!

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Barleycorn Bread

Posted 21 July 2013 by
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I came across this barleycorn flour from the Doves Farm range of bread flours. A combination of wheat and barley flours, with added barley flakes and linseeds, it makes a very nice, light, granary-ish loaf of bread.

Loaf of Barleycorn bread

Slice of Barleycorn bread

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Nettle and Thyme Bread

Posted 28 May 2013 by
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Stinging nettles abound at this time of year and are the bane of many gardeners (they shouldn’t be — they make a lovely liquid fertiliser). Nettles also make up part of the wonderful resource of free foods available in our gardens, or the hedgerows. They are best when they are young, and the leaves are not yet coarse, so early spring is the ideal time to harvest them, but nettles are so prolific, and seed themselves so readily, that you should be able to find some tender leaves to put in some soup, nettle tea, or this nettle and thyme bread. Nettles have a subtle, earthy flavour, and are perfectly matched by fresh thyme in this half white/half wholemeal loaf.

Nettle and Thyme Loaf

Now, there is an obvious hazard when using nettles. You can avoid getting stung by wearing gloves to pick them, and then remove the sting by scalding them before use. Only use the younger leaves, and avoid any that already have flowers (tiny green bobbly things).

Nettle and Thyme Bread

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Multigrain Quark Bread

Posted 2 December 2012 by
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This recipe for multigrain bread is made with quark, a curd cheese popular in Germany. The addition of the quark to the bread dough gives a loaf that is quite moist, with a subtle tangy flavour. I used malted flake (granary) flour, and added wheat bran and pearl barley for an extra dimension of texture.

A loaf of multigran quark bread.

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A Loaf for Lammas

Posted 1 August 2012 by
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In the Northern Hemisphere, it is Lammas Day today – 1st August. Lammas (“loaf mass”) is an ancient celebration of the first harvest. It is one of several holidays celebrated by Neo-Pagans as part of the Wheel of the Year; Lammas falls between Midsummer and the Autumn Equinox. It’s also known as Lughnasadh. The festival celebrates the first harvest of wheat and loaves of bread used to be brought to church to be blessed.

a plaited bread for Lammas Day Continue reading “A Loaf for Lammas”…


Posted 7 March 2011 by
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I got this recipe for buttery brioche from The Guardian. It seemed quite hard work, and it was in a way. It was done over two days, and the part where you rub the butter into the dough is very messy, so be warned! The result was a rich, buttery, sweet loaf of bread that was particularly good toasted (you just have to be careful about it burning, with the sugar in it).

Slices of brioche on a plate

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Roman Army Bread

Posted 25 January 2011 by
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I love making bread. Cooking is kind of like alchemy, and bread-making is food alchemy at its most basic. Turning flour and water into nourishing, sustaining food. It’s one of the oldest known prepared foods (thanks Wikipedia…) and apparently our ancestors were eating bread up to 30,000 years ago; albeit made from different plant starches. They were eating bread in the British Isles long before potatoes. Of course, bread wasn’t always as we know it and in the Bronze Age, bread made from spelt flour was common. Spelt is a type of wheat flour; it tastes slightly different and has more micronutrients than normal wheat flour. It may also be slightly easier to digest. This recipe for Roman Army Bread comes from the back of my Doves Farm spelt flour packet. I’m not sure it was passed down from genuine Roman soldiers, but with honey and olive oil, it’s playing the part!

A loaf of spelt bread on a bread board.

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Honey Rye Bread

Posted 16 January 2011 by
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It’s a long time since I have baked bread with rye flour and since my honey and sunflower seed loaf was so successful, I decided to try this recipe for honey rye bread from Country Bread by Linda Collister and Anthony Blake.

A loaf of honey rye bread that has been sliced, showing the crumb. Continue reading “Honey Rye Bread”…

Pita Bread (White)

Posted 10 January 2011 by
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Pita bread (also known as pitta bread or Arabic bread) is a Mediterranean flat bread. It is absolutely delicious and really easy to make. It’s also easy to convince yourself that you’re eating healthily. I mean, it’s flat, so there can’t be many calories in it, right? And when it comes to baking it – I must admit I got a little bit excited when they all puffed up just as they were supposed to! I made my pita bread from white flour, but it can easily be made with wholemeal too.

Stack of five pita breads on a plate

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Medieval Recipe: York Mayne Bread

Posted 9 January 2011 by
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This is probably the most unusual loaf of bread I’ve ever made. This recipe for Medieval York Mayne bread comes from Marguerite Patten’s 500 Recipes for Bread and Scones, an incredibly battered book that used to belong to my grandmother. The book is full of her comments and modifications next to recipes, with some obscured by cut-outs of what are presumably better versions she found elsewhere. There are no marks next to this recipe, so I don’t know if she ever made mayne bread.

Loaf of York mayne bread with several slices cut from it.

As Marguerite explains, this recipe comes from the 16th century and there are indeed many mentions on the Internet of mayne bread from the middle ages. The term apparently derives from the French pain de mayne (“pain” being bread, “main” being hand) and was sometimes known as paynmayn. Mayne bread was considered the “bread of nobles”, made from wheat flour, as opposed to bread eaten by ordinary Medieval folk made from cheaper grains like rye.

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