Almond, Pecan & Sour Cherry Danish

If you like your traditional Danish Pastry, or Pain au Raisin, you’re just going to love this!  The wholemeal pastry gives an added dimension, and the frangipane and sour cherries work so well to complement this   Makes about 10 pastries Ingredients 1 portion of Wholemeal Danish Pastry Dough 75g Butter 75g Castor Sugar 1…

Cheese and Onion Danish Pastry

This recipe uses half of the Wholemeal Danish Pastry dough.  The flavour combinations work so well together, these make a great lunch or evening meal to eat warm with a little fresh salad.  One recommendation would be to cut these a little thicker than the sweet Danish.  The filling is quite  moist, and is prone…

Wholemeal Danish Pastry Dough

  Danish Pastries are one of my favourites, and once you’ve tried making them with wholemeal flour, you’ll never go back to white!  Wholemeal flour gives this enriched dough a great nutty flavour, which works equally well with sweet or savoury fillings. The richness comes from the (huge) amount of butter, which really makes this…

Alex’s Savoury Tricolour Plait

More Alex-Daddy quality cooking time over the holidays.  This time it started with an early morning awakening  “Daddy, I want to make a 3 coloured plaited loaf.  It will have basil and paprika and something yellow.  Let’s make it today!”.  With a little bit of thought, I came up with the following, and it has…

Chilli and Chocolate Sourdough Bread

Chilli and chocolate – a classic combination which still takes many by surprise.  In this recipe I’ve used a whole, dried Pasilla chilli which I’ve deseeds and soaked in boiling water for 5 minutes to dehydrate.  The Pasilla is a rich, fruity chilli with an earthy, almost tobacco-like smokiness.  It adds some great depth and…

Savoury Pecan & Stilton Loaf

I really love these savoury bread recipes.  They’re just so versatile.  It’s not often I have the urge to sit down and just eat a slice of bread, but with recipes like this I do! This makes the most of my wonderful wholemeal flour from Holgate Windmill, some top quality creamy stilton and that sweet…

Cinnamon, Pecan and Orange Kringel – A Mother’s Day Special!

This recipe makes a very impressive celebration centrepiece, but it’s remarkably easy to make.  The traditional ‘Kringle‘ is a Scandinavian pastry dish, often pretzel shaped and can be either sweet or savoury.  This is an Estonian version, and is very similar to a Danish Pastry (my favourite!) The outside has a crisp, cinnamon crust, giving…

Olive & Linseed Rolls

I found some great mixed olives at our local farm shop yesterday, and had to have some for a batch of Olive Bread.  This recipe I’ve turned into rolls, and added 10% ground linseed (flax seeds) for a bit of interest and valuable nutrients.  You can substitute the Linseed with any equivalent quantity of flour….

Low Fat Yorkshire Pasties – Shin of Beef Stew, with a twist!

I could give these any number of names. Shin of Beef Casserole pasties, Beef Calzone,… However, since they were awarded their protected status by the EU, They’re not Cornish Pasties. In fact these take that inspired idea from the Hairy Dieters of using pizza dough instead of pastry for a low fat pie and applying…

Mill Loaf

The Mill Loaf is in effect Dan Lepard’s take on a Pain au Levain, adapted from his book, The Handmade Loaf. Compared with other similar sourdough mixed flour loaves, this recipe uses a relatively high proportion of the sourdough starter.  However, this doesn’t actually result in an overly acidic bread, but probably a more consistent…

Christmas Leftovers – Baked in a bun…

So, you’re left with heaps of turkey & mash and stuffing and sprouts.  Why not use it to stuff a chelsea bun dough for an alternative Boxing day ‘leftover sandwich’? You can use anything you’ve got to fill the enriched dough, and it works just as well with savoury fillings as sweet.  If your leftovers…

Parmesan Grissini

These ‘cheese and onion’ breadsticks are terrific for a party.  Unlike the Olive & Tomato breadsticks, these are baked for longer at a cooler temperature to get them really crisp Makes 40-50 Ingredients 250g Strong White Flour 250g Spelt Flour 10g Fast Action Yeast 6g Salt 1 tbsp Sugar 100g Softened Butter 150ml Full Fat…

Soft Wholemeal Sourdough Rolls

So, learning from my previous sourdough recipes, I want to try something a little different – bread rolls I can use everyday for my lunch time sandwiches.  Ironically, despite all of the baking I’ve been doing recently, I still tend to resort to nice granary supermarket rolls, as I can be assured that they’ll be…

Olive & Sundried Tomato Breadsticks

This recipe makes a wet, sticky dough (80% hydration), but don’t be tempted to add more flour.  The great fruity tomato and olive flavours make these great as appetisers, accompaniments for soups and pasta dishes or just by themselves, with a glass of wine.  Perfect for christmas entertainment! Makes about 12 Ingredients 100g Sundried Tomatoes,…

Sourdough Ciabatta or Pane Pugliese?

Picking up from the great success of last week’s Ciabatta (you really must give it a try – it’s excellent!), it’s time to diversify.  First of all, let’s adapt the recipe to work with  sourdough starter instead of a preferment…  Of course, this is a good alternative if you’ve forgotten to make your poolish in…

Centurion Sourdough Rolls

This beer-based bread uses one of my favourite beers from my local brewery.  You could replace this with any good quality real ale, but you’d probably need to come up with a new name. Centurion’s Ghost is a rich porter from York Brewery.  Very malty – perfect drinking for a cold winter’s evening, or a…

Chelsea Buns – Christmas style!

A little festive twist on the classic recipe makes these Chelsea buns a nice addition to the Christmas table. Use any mix of dried fruit – I found equal amounts of raisins, cranberries and chopped dried apricots worked a treat Makes about 12 Ingredients 200g Dried Fruit – any festive selection of your choice, or…

Light Rye Sourdough Loaf

An alternative approach to traditional kneading, using the ‘stretch & fold’ technique allows for confident breadmaking when dealing with higher hydration doughs.  This 65% hydration sour dough is still quite sticky compared with the basic white, but demonstrates how more water, and a different technique can give you a much better outcome.  In this recipe, I…

Ciabatta – No need to Knead!

Having gained a degree of confidence over the last couple of weeks, I gelt it was time for something a little more challenging.  Ciabatta isn’t a difficult bread to make as such, but comes with 3 areas of consideration.  1: Be prepared.  You need to kick this off the night before, as the bread is…

Cheese, Bacon & Onion Bread

This is a superb recipe, consider it a ready made bacon sandwich, a meal in a loaf.  Wonderful with a simple seasonal Cauliflower soup, which really shows off the good quality ingredients. I’ve used some best quality dry cured bacon from a local farm, some really nice cheddar and one of my own fresh onions…