RECIPES
Spelt and Orange Breakfast Bread
Malted 5 Seed Sundried Tomato Bread
Cheese Biscuits with Roquefort Cheese
Ale and Honey Malted Breadsticks
Welsh Honey Cake with Lemon Frosting
Bread Machine Recipe Collection
100% Spelt Bread Machine Recipe
Spelt and Ginger Cookies by Dan Lepard ~ Makes about 20
Recipes created by Dan Lepard, specialist baker and author of 'The Handmade Loaf'. Dan is one of the Country's top bakers, and has created these recipes to help you get the best from our flour.
These golden ginger cookies have a crisp edge and a chewy heart when freshly baked. Spelt adds to the chewiness as well as providing a nutty depth to the flavour.
50g unsalted butter
50g golden syrup
50g preserved ginger, chopped into pea sized chunks
50g caster sugar
50g light soft brown sugar
1 tsp ground ginger
1 egg yolk
150g Bacheldre Stoneground Spelt Flour
1/2 tsp bicarbonate of soda
Heat the oven to 180C (same for fan assisted), 350F, gas 4 - 5. Warm the butter, golden syrup and preserved ginger in a saucepan until the butter has melted. The remove the saucepan from the heat, beat in the two sugars and the yolk, followed by the flour, ground ginger and soda. Stir to a smooth soft dough. Line a baking sheet with non-stick paper the place teaspoon sized balls (15g or so) spaced 6 - 8cm apart as they spread as they bake. Bake in batches, each one in the oven for 7 - 8 minutes until they puff like macaroons with a golden tinge at the edges. Remove from the oven and let them sink back down and cool enough to lift off the tray with a spatula without breaking. Leave to cool on a rack while you bake the remaining mixture.
Spelt & Orange Breakfast Bread by Dan Lepard
Recipes created by Dan Lepard, specialist baker and author of 'The Handmade Loaf'. Dan is one of the Country's top bakers, and has created these recipes to help you get the best from our flour.
This loaf gives you the fibre and fuel to stop you getting a midday slump at work. Bake the night before - to measure and mix it will only take 10 minutes, even bake it while the dinners on - then the next morning slice, toast and eat with a scraping of good butter and hot coffee.
100g soft brown sugar
75g unsalted butter, softened
1 large egg
225g Bacheldre Stoneground Spelt Flour
100ml milk
2 1/2 tsp baking powder
zest and juice 1 orange (about 75ml)
3 tbs rolled oats
100g raisins or chocolate buttons
Butter and line the base of a 2lb baking tin with non-stick paper then coat the inside with a dusting of flour. Heat the oven to 180C (same for fan assisted), 360F, gas 5. Beat the butter and sugar till fluffy then add the egg and combine evenly. Add half the flour and half the milk to the egg mixture and beat well until smooth. Then add all the remaining ingredients and beat again until just combined. Scrape the mixture into the tin and bake for 45 - 50 minutes until a skewer inserted pulls out with only a few crumbs clinging.
Sunflower and Onion Rolls by Dan Lepard
Recipes created by Dan Lepard, specialist baker and author of 'The Handmade Loaf'. Dan is one of the Country's top bakers, and has created these recipes to help you get the best from our flour.
These thin-crusted onion rolls stay moist and keep well. Make square dinner rolls or cut the dough into long rectangles for a roll to stuff a sausage in, or to line with a wedge of strong farmhouse cheese.
1 small onion (roughly 150g), thinly sliced
6 tbsp sunflower oil
400g Bacheldre Organic Stoneground Strong Malted Blend flour
1 1/2 tsp fine salt
2 tsp easy-blend (or other) dry yeast
100g sunflower seeds
250g cold water
Fry the onion in the oil for 12 - 15 minutes over a medium heat until golden then strain over a colander, saving the oil. Allow to cool. Toss the flour, salt, yeast and sunflower seeds together in a mixing bowl, then combine the onions, oil and water, pour this into the flour and mix to a soft sticky dough. Don't knead it, but simply cover the bowl and leave in the refrigerator overnight for at least 8 hours (but no more than 14). The following morning remove the dough from the bowl, knead it for 10 - 12 seconds on a lightly floured surface, then replace in the bowl and leave for 15 minutes at room temperature.
Roll the dough into a rectangle about 3cm thick and cut into 6cm squares. Evenly space on a tray, and then pop the tray inside a large old plastic bag to keep the dough moist. Leave at room temperature for 2 1/2 hours until doubled in height. Heat the oven to 220C (same for fan assisted), gas 6 - 7. Bake for 25 - 30 minutes until golden brown and light in weight. Remove from the oven and drape a clean tea-towel over the rolls to keep the crust thin and soft.
Light Rye Farmhouse Loaf by Dan Lepard
Recipes created by Dan Lepard, specialist baker and author of 'The Handmade Loaf'. Dan is one of the Country's top bakers, and has created these recipes to help you get the best from our flour.
A little milk and butter in this overnight dough makes a moist loaf that toasts quickly. Replace the butter with olive oil and the milk with water if you like.
1 1/2 tsp easy-blend yeast
100g Bacheldre Organic Stoneground Rye flour
200g Bacheldre Organic Stoneground Strong Unbleached White flour
1 tsp fine salt
100g cold water
100g milk
50g unsalted butter, melted
Late one night toss the yeast, rye flour, white flour and salt together in a bowl. Mix the water and milk, stir in the melted butter, then quickly pour this into the flour and mix to a soft sticky dough. Don't knead it, but simply cover the bowl and leave in the refrigerator overnight for at least 8 hours (but no more than 14). The following morning remove the dough from the bowl, knead it for 10 - 12 seconds on a lightly floured surface, then replace in the bowl and leave for 15 minutes at room temperature. Line a baking sheet with non-stick baking parchment, then pat the dough out into an oval about 18 - 20cm left to right, and a maximum 15cm across. Starting with the edge nearest you roll the dough up very tightly into a 20cm long scroll. Then roll it backwards and forwards firmly on the worksurface, pressing down on the ends so they taper slightly. Place on the baking parchment, rub the outside of the loaf with oil, and pop the tray inside a large old plastic bag to keep the dough moist. Leave at room temperature for 2 1/2 hours until doubled in height. Heat the oven to 220C (same for fan assisted), gas 6 - 7. Lightly dust the top of the loaf with flour and cut a 1cm deep slash along one side. Bake for 35 - 40 minutes until dark golden brown and light in weight. Remove from the oven and leave to cool on a wire rack.
Spelt bread by Giorgio Locatelli
Michelin-starred Italian chef and author of forthcoming book ‘Made in Italy’
out in September 06
( enough for 1 loaf)
5g fresh yeast
120g farro (spelt grain)
250g farro (spelt) flour
1 teaspoon salt
100g water
1 Dissolve the yeast in the 100g water.
2 Soak the farro in water to cover generously for 10-15 minutes, skim the bits of husk from the surface of the water and drain. Put into a pan with another 370g water, bring to the boil, then turn down the heat and simmer until all the water has virtually disappeared and the farro is the consistency of risotto.
3 While it is hot, transfer the farro to a large mixing bowl and mix in the flour and salt. Add the yeast mixture gradually, working it in with a wooden spoon until it is all incorporated. The dough will be very soft and sticky. Ladle it into a 500g bread tin and leave for 1-11/2 hours until doubled in size.
4 Meanwhile preheat the oven to 250°C/gas 9 or to its highest heat. Put the bread in the oven and bake for 40 minutes. It is good to open the door very slightly for the last 10 minutes to help crisp up the crust.
Tempura Adventures by Stefan Gates
Food explorer, author of ‘Gastronaut’ and presenter of BBC’s ‘Cooking in the Danger Zone’
Tempura Adventures
Tempura batter is extremely light and crisp, It’s ideal for everything from fresh vegetables and seafood to Mars Bars. Experimentation is the key.
Tempura Batter
200g Bacheldre white flour
450ml ice cold water
¼ teaspoon bicarbonate of soda
1 egg yolk
…and Vegetable oil for deep-frying
A selection of :
Fish fillets, squid cut into finger-sized strips; Prawns (shelled), Broccoli, courgettes, aubergines, sliced finger-thick; asparagus, baby carrots or leeks, mange tout or mushrooms
Heads of fresh elderflowers, cape gooseberries, nasturtiums
Bunches of mint, lovage, chervil or watercress
Curlywurlies or other small confectionery, chilled in the fridge
Method:
Prepare your fish, veg and chocolates then heat your oil in a deep-fryer. The batter should be made at the last minute: put the water, bicarbonate of soda and egg yolk into a bowl, then sift in the flour. Mix with a wooden spoon, leaving it a bit lumpy, but with the consistency of double cream. Dip your ingredients, then drop them in the hot oil until they turn brown and crispy. Drain on kitchen towel before serving piping hot with salt or soy sauce and lemon quarters.
For deep-fried mini Mars Bars, make a thicker batter by doubling the amount of flour.
Malted 5 Seed Sundried Tomato Bread by Claude Bosi
Created by Claude Bosi, Claude is Chef who has been awarded 2 Michelin stars and 4 AA Rosettes for his modern innovation and passion for food.
This tasty loaf which is lovely sliced thinly and served with parma ham and a nice cheese and could be served as a canapé at a dinner party.
300g Stoneground strong malted 5 seed flour.
8 grams of sea salt
200g Sun dried tomatoes
30g fresh yeast
150g Warm water
2 tbsp Olive oil
Mix the water, yeast, and Olive oil and allow to stand for a couple of minutes. Mix the salt flour and tomatoes together and form a well in the centre. Pour the liquid in to the flour and mix with a wooden spoon , turn out onto a lightly oiled surface and knead for 3-4 minutes, place back into the bowl and cover leave for 20 minutes. Knead again on lightly oiled surface then form into a ball and place on a baking tray. Heat oven to 210.c gas mark 8. Once the dough has nearly doubled in size brush with olive oil and sea salt, score 3 times across the loaf and place in oven. After 15 minutes turn oven down to 180.c gas 6 ½ then after 15 -20 minutes take out of the oven, tap on the base of the loaf it should sound hollow, place on baking tray to cool.
Italian Sable by Claude Bosi
Proprietor and Head Chef of the 2 Michelin Star Hibiscus restaurant in Ludlow, Shropshire. This is a recipe for a thin Italian shotbread to be served with dessert.
Claude serves this in his restaurant with Iced sweet Olive Oil Parfait, Salad of Gariguette Strawberries, and Hibiscus Flower syrup. Try serving a bed of English Strawberries, Cream and Topped with the Italian Sable.
5 Cooked Organic Egg Yolks
200g Soft Butter
75g Icing Sugar
300g Stoneground Plain Unbleached White Flour
Hard Boil 5 Eggs, allow to cool, peel eggs and remove cooked yolks, preheat oven to 180.C or Gas Mark 7. In a food mixer, mix icing sugar and butter until a smooth paste. Then pass the egg yolks through a fine sieve and add to paste, when smooth add the flour through a sieve, mix well and form a dough. Roll out thin about 5-7 mm thick and cut out biscuit size circle place on a non stick tray, place in oven for 8 – 10 minutes until a golden colour. Carefully place on cooling tray, allow to cool and serve with dessert.
Basic Pasta – using a hand pasta machine by Franco and Ann Taruschio
ormerly of the Walnut Tree, Abergavenny, they have written 5 cookery books including ‘100 great pasta dishes’.
Following Franco and Ann's simple rules of 'using good quality flour and the best eggs you can find - they must be absolutely fresh - home-made pasta cannot fail.'
If you would like a delicious sauce to accompany the pasta, Franco and Ann have donated one which can be found on our website, or see their book for many inspirational recipes.
12oz Bacheldre Durum Flour or Bacheldre Plain Unbleached White Flour
3 Free Range Organic eggs (as fresh as possible)
salt
Put the flour in a mound on a work surface, then make a hollow in the centre. Add a little salt to the eggs, beat lightly with a fork and then pour them into the hollow. Draw the flour into the eggs until it is well amalgamated. If the mixture is too moist, add a little more flour.
Then knead the dough with the heel of your hand, keeping your fingers bent, folding the pasta in half and giving it a half-turn. Do this for 10 minutes. (This process can also be done in a food processor)
The pasta dough can then be rolled through the rollers of a pasta machine set at the maximum width. Do this four of five times or until the pasta is smooth.
Thin the pasta progressively until the desired thickness is reached (cover any pasta that is not being rolled with cling film).Pass the pasta through the cutting attachment to cut the pasta into thin strips.
Lay the cut pasta on to a clean teacloth and leave to dry for 1 hour.
Boil a deep pan of water, add the pasta and a little salt to the water only when it is boiling hard. Stir the pasta often during cooking to prevent it from sticking. It will only take a few minutes to cook. Serve with a little butter or sauce of your choice.
Basil Pasta by Graham Dunton
Graham has been a patissier for 30 years working in some of the most prestigious hotels in London. He has also worked in Switzerland and France. A self confessed lover of all foods but most at home with patisserie and baking with the best ingredients he can find.
500g Bacheldre Stoneground Durum Wheat Flour
4 eggs
20g Basil Leaves
10g Salt
-Liquidize the egg and basil
-Add this to the flour and salt. Mix to form a firm dough
-Place the dough covered in a bowl in the fridge for one hour
-Roll out into thin sheets
-Cut into long rectangles
-And cut in the normal way.
Cheese Biscuits with Roquefort Cheese by Graham Dunton
Graham has been a patissier for 30 years working in some of the most prestigious hotels in London. He has also worked in Switzerland and France. A self confessed lover of all foods but most at home with patisserie and baking with the best ingredients he can find.
325g Bacheldre stoneground Plain Unbleached White Flour
175g Unsalted Butter
100g Grated Strong Cheddar
100g Roquefort Cheese
5g Sea Salt
5g Paprika
2g Crushed white pepper corns (Fine)
-blend the butter and the cheese until smooth but making sure not to beat
-Sieve the flour and spices and add to the butter and cheese mixture
-Form a smooth paste
-Roll 3mm thgick and cut to desired shape
-Bake at 200 degrees for 8 - 10 minutes
-Bake well .
Danish Caraway & Rye Bread by Peter Cook
Baker at S.C Price & Sons of Ludlow, Shropshire. An award-winning, family run, artisan bakery.
This flavoursome loaf works well with pickled herrings and a glass of frozen aquavit or vodka.
200g Bacheldre Stoneground Rye Flour
340g Bacheldre Organic White
2 tsp salt
45g Molasses or black treacle
40g Butter
10g Caraway Seeds
10g Fresh Yeast
350ml Water
In a small bowl or cup add 50g of the water to the yeast and 2 tablespoons of the rye flour. Mix together and leave covered with a clean tea towel for 15 mins.
Add this to all the other ingredients and roughly mix them together to make a rough and sticky dough. Cover and leave it for 10 minutes. This will give the flour time to absorb the water.
Using a little vegetable oil, knead the dough on a worksurface for no more than 15 seconds. Then place it back in the bowl and cover.
Leave it for another 10 minutes and then repeat the short kneading.
Rest the dough for 45 minutes before dividing into two, shaping and placing in small loaf tins. Cover with the teatowel.
Leave the loaves for 90 mins, or doubled in size. Then dust the tops with some rye flour.
Heat the oven to 220 degrees c/425 degrees F/Gas Mark 7.
Bake in the oven for 10 minutes, and then reduce the heat to 200/390/6. Bake until the bread is a dark brown. Leave to cool on a wire rack.
Ale and Honey Malted Breadsticks by Matt Scott
Proprietor and Head Miller of Bacheldre Watermill
This is very tasty and great party food. Try it with salsa, hummus or a warm cheese dip.
This recipe uses ingredients from two of our longest standing customers. Ale from Hobson’s brewery and the honey from John and Mary’s organic farm, at Batchley mill make this a tasty addition to any party. This is going to make quite a lot of breadsticks but they can be frozen for that next party!! Or even use half for bread sticks and half for a small loaf or rolls.
1kg organic Strong Malted Blend Flour
500ml Hobsons ‘Old Henry’ or another local favourite full-bodied ale.
3 Tablespoons of Organic Olive Oil.
2 Tablespoons of Batchley Mill Honey or another local honey.
2 tsp Organic fine sea salt.
14g dried fast action yeast.
In a large bowl put the flour and salt, mix and create a well. In a jug put the ale, honey, olive oil, yeast and mix with a spoon and leave for 2 minutes. Pour liquid into well in the flour mix together with a spoon then with clean hands start to knead dough in bowl, put olive oil onto work surface and hands and continue to knead on work surface for about 4 minutes. Leave covered for 20 minutes in a warm place. Then knead again and leave for another 20 minutes, whilst waiting heat oven to 200.c / gas mark 8. Lightly oil your widest baking trays (2-3 required) now take about 40g lumps of dough and roll into lengths as long as your tray and place them about 1cm apart. You can make them fatter and form small batons, place in the oven for 15-20 minutes until browned and then cool on baking tray then serve. If you choose to make this recipe as a loaf or rolls then it will need a bit longer in the oven, about 10 minutes.
www.hobsons-brewery.co.uk
The Millers Loaf by Matt Scott
Proprietor and Head Miller of Bacheldre Watermill
This produces a loaf which has wholesome crunch. The fennel gives it a sophisticated savoury twist. Delicious toasted or serve with a selection of cheeses and red wine.
500g Bacheldre Strong Malted 5 seed flour
1.5 tsp (7g sachet) fast action dried yeast
2 tsp salt
50ml olive oil
300ml water
Put the flour into a large bowl and mix in salt then make a well in the middle, add half the water, olive oil, yeast, then mix. Add remaining water as required until all the mixture can be brought together into a dough.
Lightly oil a clean surface and hands and lightly knead for 3 minutes. Put the dough into a clean oiled bowl and cover and leave in a warm place for 45-55 minutes. Once the mixture has doubled in size, knock back by bashing the dough and then turn out onto oiled surface again and knead again for 5 minutes. Now shape the loaf (at this point try rolling the dough on mixed seeds of your choice, to make the perfect crust) and place in tin and leave again to prove for about 45 minutes. Preheat oven to 210 c. GM8 Carefully place the bread into the preheated oven, after 15 minutes turn the oven down to 190°C GM7 for a further 20-25 minutes. Turn loaf out onto rack, it should sound hollow when tapped on bottom, if it doesn’t put back in the oven for a further 5 minutes.
Banana and Walnut Pancakes by Jo Pratt
Food writer/food stylist and author of forthcoming book ' In the Mood for Food' out in February '07
This is definitely one for the weekend. Put the coffee on, squeeze some fresh juice and whip up these tasty American-style pancakes, made from high-fibre wholemeal flour and energy-giving banana. Makes about ten pancakes, serving two–four
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100g Bacheldre plain 100% wholemeal flour
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1 teaspoon baking powder
-
1/2 teaspoon mixed spice
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1 tablespoon caster sugar
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50g chopped walnuts
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40g sultanas
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1 large egg, beaten
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125ml semi-skimmed milk
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1 large or 2 small bananas, sliced
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sunflower oil
to serve
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maple syrup and low-fat Greek yoghurt (if you fancy it, but it’s not essential)
To make the pancakes, mix together the flour, baking powder, mixed spice, caster sugar, walnuts and sultanas. Add the egg and milk, stirring quickly to form a batter.
Heat a frying pan over a medium heat and brush with just a little sunflower oil. Drop three or four individual tablespoons of the batter into the pan, depending on how many you can fit without them joining together, and cook for 1 minute. Top each pancake with a couple of slices of banana and cook until bubbles appear on the surface. Turn over the pancakes and cook for a further 2 minutes until they are golden.
Keep the pancakes warm while you cook the rest (if you can resist eating them straight away), and then serve drizzled with maple syrup and topped with a dollop of Greek yoghurt.
Bacheldre Soda Bread by Nerys Howell, Howel Food Consultancy
Nerys is a highly skilled food and hospitality consultant - co-author of 'The Hospitality Providers Handbook'.
A quick recipe to make a freshly baked loaf using bicarbonate of soda instead of yeast, which eliminates the proving stages of bread making. The addition of buttermilk makes a lighter loaf but can be substituted with plain natural yogurt if unavailable.
225g Bacheldre stoneground wholemeal flour
225g Bacheldre strong unbleached white flour
1tsp ground Halen Môn sea salt
1 level tsp bicarbonate of soda
110g butter
55g caster sugar
1 egg
290ml buttermilk
Set the oven to 200ºC / 400ºF / Gas 6.
Sift the flours and salt into a warm dry bowl. Add the bicarbonate of soda. Rub the butter into the flour and stir in the sugar. Make a well in the centre and add the egg and enough of the buttermilk to make a stiff dough. Shape into a large round about 2’’ thick. With the handle of a wooden spoon press a deep cross into the top of the loaf.
Bake on a lightly greased baking sheet for 45 minutes.
Leave to cool on a wire rack.
Barabrith Bacheldre by Nerys Howell, Howel Food Consultancy
Nerys is a highly skilled food and hospitality consultant - co-author of 'The Hospitality Providers Handbook'.
Barabrith is a traditional cake baked in Wales and literally means ‘speckled bread’; speckled with a handful of dried fruit and mixed spice that would be added to the last lump of dough at the end of a day’s baking to make an enriched tea bread. A more modern version is a tea soaked cake wich is simple to prepare and delicious eaten sliced with butter. This is a good recipe to use If you are following a GI diet, but use fruit sugar in place of Demerara. You can also vary the recipe using a mixture of dried fruits such as sultanas, prunes, chopped dried pear and apple.
115g dried cranberries or currants
115g dried apricots
115g raisins
180g Demerara sugar or 150g fructose
300ml hot, strong tea such as Darjeeling
Sunflower oil for greasing
Zest of 1 orange, finely grated
Zest of 1 lemon, finely grated
175g Bacheldre plain unbleached white flour
100g Bacheldre strong malted blend flour
11/2 teaspoon baking powder
1 medium egg, beaten
Measure the dried fruit and sugar or fructose into a bowl. Pour over the hot tea, cover and leave overnight. If your kitchen is warm, allow the mixture to cool, then cover and store in the fridge.
The following day, preheat the oven to 150C/300F/Gas Mark 2. Line a 900g loaf tin with greaseproof paper and lightly grease. Stir the orange and lemon zest into the tea-soaked fruit. In a large bowl, mix together the granary and plain flour, then stir in the baking powder, followed by the tea-soaked fruit and any remaining liquid. Finally, stir in the egg, mix thoroughly and spoon the mixture into the tin. If the mixture is to stiff add a little milk to loosen. Level the surface and place in the centre of the oven.
Bake for between 1 hour and 30 minutes and 1 hour and 45 minutes, or until well risen and firm to the touch. The cake is cooked if an inserted skewer comes out clean. Remove from the oven and allow to rest for 10 minutes before turning out into a cooling rack. Once cold, wrap in foil.
Welsh Honey Cake with Lemon Frosting by Nerys Howell, Howel Food Consultancy
Nerys is a highly skilled food and hospitality consultant - co-author of 'The Hospitality Providers Handbook'.
200g Bacheldre stoneground plain unbleached white flour
150g Bacheldre stoneground plain wholemeal flour
2 1/2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
2 teaspoons mixed spice
150g butter
100g caster sugar
230ml buttermilk or natural yoghurt
3 large eggs
200g clear Welsh honey
Filling;
350g mascarpone cheese
3-4 tablespoons natural yoghurt
zest of 1 lemon
3 teaspoons lemon juice
Grease and flour 2 x 20cm cake tins. Sift together the first five ingredients. Cream the butter and sugar, then gradually beat in the eggs. Fold in the flour, honey and buttermilk alternatively. Divide the mixture between the tins and bake at 350F/180C/gas mark 4 for about 30 minutes. Turn out, and cool on a rack.
For the filling mix the mascarpone with the yoghurt, zest and juice of the lemon until you have a spreadable consistency. Add more lemon juice if the mixture is too stiff. Use the frosting to fill and top the cake and to decorate, sprinkle with extra lemon rind.
BACHELDRE WATERMILL BREAD MACHINE RECIPES
COUNTRY WHITE BREAD
This basic white loaf is simple to make in a breadmaker and is delicious served in thick slices spread with butter and topped with jam or fruit curd.
Preparation time: 10 minutes
Makes 1 medium loaf (serves 10)
350ml (12fl oz) water
500g (1lb 2oz) Bacheldre Stoneground Strong Unbleached White Flour
1 tablespoon skimmed milk powder
11/2 teaspoons salt
1 tablespoon granulated sugar
25g (1oz) butter, diced
1 teaspoon fast-action dried yeast
1. Please note, bread machines vary, so please add the ingredients to the bread pan in the order specified in your instruction booklet (if this differs from the following instructions given).
2. Pour the water into the bread machine pan. Sprinkle over the flour, covering the water completely. Sprinkle the milk powder over the flour. Add the salt, sugar and butter, placing them in separate corners of the bread pan. Make a small indent in the centre of the flour and add the yeast.
3. Close the lid, set the bread machine to the programme recommended in the manual (usually Basic White/Normal setting), select size of loaf and type of crust and press Start.
4. Once the baking cycle has finished, remove the bread pan from the machine and turn out the loaf onto a wire rack to cool. Serve in slices.
Variation: Sprinkle 2-3 tablespoons chopped fresh mixed herbs or 2 teaspoons dried mixed herbs over the flour, if desired.
Recipe adapted from The Big Book of Bread by Anne Sheasby, published by Duncan Baird Publishers, price £12.99 (ISBN 1-84483-053-5)
© ANNE SHEASBY, March 2006
FARMHOUSE WHOLEMEAL BREAD
A tasty wholemeal loaf which is easy to make and is ideal as an accompaniment to home-made soups and stews.
Preparation time: 10 minutes
Cooking time: varies according to breadmaker
Makes 1 medium loaf (serves 10)
400ml (14fl oz) water
500g (1lb 2oz) Bacheldre Stoneground Strong 100% Wholemeal Flour
11/2 teaspoons salt
2 teaspoons granulated sugar
25g (1oz) butter, diced
11/2 teaspoons fast-action dried yeast
1. Please note, bread machines vary, so please add the ingredients to the bread pan in the order specified in your instruction booklet (if this differs from the following instructions given).
2. Pour the water into the bread machine pan. Sprinkle over the flour, covering the water completely. Add the salt, sugar and butter, placing them in separate corners of the bread pan. Make a small indent in the centre of the flour and add the yeast.
3. Close the lid, set the bread machine to the programme recommended in the manual (usually Wholewheat or Multigrain setting), select size of loaf and type of crust and press Start.
4. Once the baking cycle has finished, remove the bread pan from the machine and turn out the loaf onto a wire rack to cool. Serve in slices.
Variation: Sprinkle 1 tablespoon finely chopped fresh rosemary or 1-2 teaspoons dried rosemary over the flour, if desired.
© ANNE SHEASBY, March 2006
HOME-STYLE BROWN BREAD
This light brown loaf is delicious served in thick slices with a selection of cheese and cold sliced meats.
Preparation time: 10 minutes
Cooking time: varies according to breadmaker
Makes 1 medium loaf (serves 10)
375ml (13fl oz) water
500g (1lb 2oz) Bacheldre Stoneground Strong Brown Flour
11/2 teaspoons salt
1 tablespoon light soft brown sugar
25g (1oz) butter, diced
11/2 teaspoons fast-action dried yeast
1. Please note, bread machines vary, so please add the ingredients to the bread pan in the order specified in your instruction booklet (if this differs from the following instructions given).
2. Pour the water into the bread machine pan. Sprinkle over the flour, covering the water completely. Add the salt, sugar and butter, placing them in separate corners of the bread pan. Make a small indent in the centre of the flour and add the yeast.
3. Close the lid, set the bread machine to the programme recommended in the manual (usually Basic White/Normal or Wholewheat setting), select size of loaf and type of crust and press Start.
4. Once the baking cycle has finished, remove the bread pan from the machine and turn out the loaf onto a wire rack to cool. Serve in slices.
Variation: Sprinkle 4-5 tablespoons sesame seeds over the flour, if desired.
Recipe adapted from The Big Book of Bread by Anne Sheasby, published by Duncan Baird Publishers, price £12.99 (ISBN 1-84483-053-5)
© ANNE SHEASBY, March 2006
MALTED WHOLEGRAIN BREAD
A tasty malted wholegrain loaf, ideal cut into thick slices, spread with butter and served with a selection of farmhouse cheeses.
Preparation time: 10 minutes
Cooking time: varies according to breadmaker
Makes 1 medium loaf (serves 10)
340ml (111/2fl oz) water
2 tablespoons malt extract
500g (1lb 2oz) Bacheldre Stoneground Strong Malted Blend Flour
11/2 teaspoons salt
2 teaspoons light soft brown sugar
25g (1oz) butter, diced
11/2 teaspoons fast-action dried yeast
1. Please note, bread machines vary, so please add the ingredients to the bread pan in the order specified in your instruction booklet (if this differs from the following instructions given).