The “and bread” bit has been sadly missing from my blog recently – posting less frequently, plus Spring busyess and the allotment have somehow meant I never quite get around to it. But I am still avidly baking – and eating – bread, so thought it was high time for another bread post. We have…
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Given how fabulous the Beremeal Bannocks were, and give that I was doing an Indian meal for MIL’s birthday, I just had to try out one of the other recipes Fay@The Wind and the Wellies sent me – beremeal chapattis. I’ve never made any sort of chapattis before, and the fact that some of the…
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Last year Fay (of The Wind and the Wellies) told me about beremeal, made from grinding an ancient form of Barley that has been grown in Scotland since around 2000BC. Fay very kindly offered to send me some together with some recipes. Needless to say I took her up on her offer, and finally got…
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After the Dwarf Bread Debacle I did some research. Bloodied (that Dwarf Bread was tough) but unbowed I tried again, this time using strong white bread flour for the sponge and rye flour for the rest. I also used a slightly different technique. So: Sponge 500g Strong White Flour 600ml warm water One ladle of…
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(With apologies to Terry Pratchett) For non Terry Practhett addicts out there, dwarf bread is a Disc World phenomena, a bread which is forged rather than baked, can be used as a deadly weapon, and that even Dwarfs devour with their eyes “because even dwarfs have trouble devouring it any other way”. I did not…
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