Anna@GreenTapestry pointed out that it has been a while since I posted about bread and bread making. I didn’t stop making bread, even in during my year of baking in an undersized and rather inferior non fan assisted oven with an exposed element at the top which gave everything a lovely brown surface whether wanted…
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The “and bread” bit has been sadly lacking on my blog over these past couple of months. I’ve still been making plenty, mostly white and spelt loaves, with the occasional ciabatta or bere bannock. I just haven’t been exploring many new types. However, one of my more recent discoveries definitley deserves a post. Dan Steven’s…
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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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