Category Archives: Bread

Scone week

Here is my contribution to Scone week; buttermilk and cape raisin scones. Heidiannie has made lavender welsh scones, and Celia has made lemonade and cream scones.

These have two claims to fame, one they are made with home cultured buttermilk and, two they are made with 00 Italian flour. Actually they have three claims to fame, they are light and utterly lovely and I was really proud of myself as I usually make rubbish scones. However Brian ate, let me whisper it … five of these in one go… then he didn’t want supper, what a surprise.

There. That’s all. Thank you Rachel Allen, I love your book, Bake. It doesn’t scare me like some cook books do.

I’ve made several things from it now and so far so good. I just looked and the scone recipe is here on the net. So there is no excuse for anyone not to join in.

Rachel Allen's Buttermilk Scones

Piimä Bread for Moomins

Toast for Moomins

Written originally in Swedish by Tove Jansson, a Swedish speaking Finnish writer, and much adored all over the world, the Moomins arrived in England in 1964 as the Finn Family Moomintroll. My mother promptly got hold of a copy and read it with us and the Moomins turn up in my dreams even now. (Click Continue Reading to see the recipe for this Finnish bread….)

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80% Rye Rebake Quickie

So good I had to bake it again after I gave the first one away; I kept a bigger piece for myself this time.

The mixed dark and light rye version of the 80% rye bread

This is a remake of the Jeffrey Hamelman 80 % rye with hot rye flour soaker. For this one I used a mixture 50/50 of Shipton Mill’s light and dark rye for all the rye flour components of the loaf; the soaker, the sourdough etc. The loaf came out with a lovely caramel-gold coloured crust and crumb. Still a bit on the sticky side, but delicious all the same. I am in love with the sweet smooth taste you get from the hot water soaker. Also look at the difference that cooking in a Pullman tin makes to the crust and the colour of the final loaf!