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Making Bread

Kefir Bread

Kefir Bread

Kefir is considered to be good for restoring lost microbes in your gut. You create your own ‘mother’ kefir from kefir grains. This is a useful way of using up the ‘kefir milk’ and imparts a lovely flavour to the finished bread. INGREDIENTS – FOR THE STARTER 320g strong white bread flour ½ pint kefir […]

Guinness Bread with an Oat Topping

Guinness Bread with an Oat Topping

This is a completely different texture and taste to the crusty white rolls – it’s far chewier, for one thing, and the treacle gives it a rich aftertaste. Like our Tiger Bread, it’s a bread of character! It’s delicious strong cheeses or a good ham. INGREDIENTS FOR THE BREAD 350g rye flour 150g strong white […]

By February 23, 2017 0 Comments Read More →
Simple and Quick Flatbread

Simple and Quick Flatbread

This simple-to-make flatbread is easy to make using just 3 ingredients and no kneading. All you need is equal measures of self-raising flour and natural yoghurt along with a dash of baking powder. They mop up a good curry to replace chappattis or naans and are fab with my ‘happy soup‘ too. To make 4 […]

By February 7, 2017 0 Comments Read More →
Recipe for a Simple White Loaf

Recipe for a Simple White Loaf

There are so many wonderful fancy breads, artisan, rustic and everything else between, sometimes it’s just good to have a tasty, home-made simple loaf to hand. Diana Peacock from City Cottage takes us through the ingredients and method for making this basic of all breads. Ingredients 900g / 2lb strong white flour 2 level tsp […]

By October 5, 2016 0 Comments Read More →
How to Make Breadsticks

How to Make Breadsticks

Breadsticks don’t just have to be long and thin and dare I say (write) it, a bit dull. This basic recipe can be adapted to shape (think twists and spirals) as well as flavours. The rule is almost anything goes as long as you can get it to stick to the dough before baking it […]

By October 4, 2016 1 Comments Read More →
What Cottage Economy says about Making Bread

What Cottage Economy says about Making Bread

In the second part of her series on the relevance today of William Cobbett’s seminal work on self-sufficiency, Cottage Economy, Dot Tyne, co-author of Viable Self-Sufficiency,  considers the role of bread as a staple in the self-sufficient diet, both then and now. See Also: https://homefarmer.co.uk/relevance-cottage-economy-today/ https://homefarmer.co.uk/how-much-land-for-self-sufficient-living/   William Cobbett, author of Cottage Economy agreed that […]

How to Make a French Rustic Bread

How to Make a French Rustic Bread

Guest blogger Jules, is writer of the Butcher, Baker blog and her recipe for Pain d’Epi, (wheat stalk shaped bread) a rustic, French-style bread uses very fine flour usually used in pasta rather than bread. The recipe below makes 2 small loaves and the snipping of the shape gives it that real rustic flourish. You […]

Hot Cross Buns

Hot Cross Buns

Diana Peacock’s recipe for Hot Cross Buns shows just how easy they are to make. This recipe makes about 12 buns. See also: https://homefarmer.co.uk/how-to-make-crumpets/ https://homefarmer.co.uk/white-crusty-bread-rolls-recipe/ https://homefarmer.co.uk/how-to-make-mincemeat-chelsea-buns/ Ingredients 450g strong white flour 1 sachet fast action dried yeast 1 level teaspoon salt 220ml warm milk 100g currents 50g sultanas 25g candied peel 2 tsp mixed spice […]

By March 24, 2016 0 Comments Read More →
What’s Wrong with Gluten

What’s Wrong with Gluten

With sales of gluten-free products now accounting for 10% of bread sales and set to continue to rise year on year we sent Dave Hamilton, armed with a degree in Nutrition and Food Science, to investigate the matter further to see ‘going gluten’ free is real or just a passing fad. WHAT IS THE TRUTH? […]

By February 23, 2016 3 Comments Read More →
How to make Pumpkin Soda Bread

How to make Pumpkin Soda Bread

Soda bread, which is created using baking powder rather than yeast, requires no kneading and no proving. It is best served warm, making it an ideal choice for a quick weekend lunch. Tradition has it that the cross sliced into the top of the bread is to ward off the devil, but whatever the origin […]

By February 20, 2016 0 Comments Read More →

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