Tag Archives: baking

Autumn Apple Cake with Crumble Topping – Ottolenghi Style

This cake is a variation on Ottolenghi’s beautiful Amaretto and Pear cake from their Cookbook which I tried originally a few weeks ago. In fact this is the third version of this cake I have made so far.

I used Egremont Russets as well as some of the Red Pippins both from the three graft family apple tree at the bottom of our garden. They are lovely apples but the Russets in particular don’t store very well, so as always at this time of year I have to think of ways to use them up.

Not so long ago I said I didn’t like cakes made with oil. This one however is just perfect so I eat my words, or maybe, just another slice…. I made a double batch and have put three loaf cakes by for another day, as they freeze well. Continue reading →

The 60/40 German Rye Bread Revisited

When I first started blogging I wrote a little post with the rather uninformative title of How Much do I love this bread? I learnt how to make this bread originally from Nils who blogs as the Inverse Cook at Ye Olde Bread Blogge. (pdf of this post if you want to download it and use it at home → Sourdough Rye 60/40 post )

I looked at that early post the other day and thought I can do a bit better than I did there, so rather than edit an old post I have had another go at making the bread and describing the process for those people who are new to this blog or for those who are looking for a really good rye/wheat sourdough style loaf to make. Continue reading →

Whole Wheat and Whole Rye Bread for Mellow Bakers

This bread’s given name is a classic example of not really telling the whole story, because it has a substantial proportion of high gluten (bakers/very strong) flour in it as well: 50% high-gluten flour, 25% rye, and 25% whole-wheat. Without the high gluten flour it would look and feel quite different. The rye is all made into the pre-ferment and the white flour and the whole-wheat flour are added when you mix the dough.

Continue reading →